Carp, it is also carp, is a universal fish containing a lot of healthy vitamins and substances. Any side dishes and white sauce go well with it. Therefore, regardless of how you prepare the carp, it will turn out very tasty.
Selection and preparation of ingredients
When choosing fish, pay attention to the glaze. It should be smooth, without any cracks and bumps. This is an indication that the product has been properly frozen.
It is necessary to prepare the fish:
- cut off fins and tail;
- clean the flakes of the sides, and then the abdomen;
- make a neat abdominal incision, taking care not to damage the gallbladder. In case of damage, the fish should be washed immediately in salted water;
- gut the insides, remove the gills, remove the black film inside;
- rinse the carcass in running water.
You also need to peel and wash all the vegetables indicated in the recipes.
Important! Do not forget about the standard indicators of spoiled fish: unpleasant odor, cloudy eyes, mucus on the scales and too soft meat, devoid of elasticity. Feel free to carefully study the product.
Common carp recipes
From the carp you can cook everything that the soul desires. From pies to barbecue. Therefore, we will focus on the most delicious home recipes that do not require special cooking skills.
Baked in the oven with potatoes, carrots and onions
1 kg 50 min.
Nutritional value per 100 g:
Fish must be cleaned and gutted. Make a cut along the abdomen so that the fish can be opened like a book. You will also need a few cuts on the skin.
Wash and peel the vegetables. Then cut potatoes and carrots into thin rings, onions into large arbitrary pieces.
Spread a foil on a baking sheet, on top of which lay a layer of potatoes with carrots. And another layer of onions on top. Then salt. If desired, you can use sea salt.
Fish should be greased with mayonnaise both inside and out. Put it on a pillow of vegetables. Preheat the oven to + 200 ° C and place a baking sheet in it. Cook for 30–40 minutes.
Fish must be cleaned and gutted. Make a cut along the abdomen so that the fish can be opened like a book. You will also need a few cuts on the skin.
Wash and peel the vegetables. Then cut potatoes and carrots into thin rings, onions into large arbitrary pieces.
Spread a foil on a baking sheet, on top of which lay a layer of potatoes with carrots. And another layer of onions on top. Then salt. If desired, you can use sea salt.
Fish should be greased with mayonnaise both inside and out. Put it on a pillow of vegetables. Preheat the oven to + 200 ° C and place a baking sheet in it. Cook for 30–40 minutes.Video recipe
Did you know? It’s not without reason that the carp is nicknamed the “river king,” catching it is a real fishing feat. This fish is scared of any extraneous sounds for the river world, is sensitive to weather and pressure, and is also quite strong and agile.
Moroccan fillet with tomato sauce
550 g50 min.
hot pepper (optional)
1 PC.
vegetable oil
3 tbsp. l
Nutrition value per 100 g
First you need to chop the vegetables. Sweet pepper - straws, tomato - cube, lemon - slices, not forgetting to remove the seeds. If you want to add spice to the dish, you can chop hot pepper.
Cut the fish fillet into slices approximately 3 cm thick. Season with spices and leave for 10-15 minutes to marinate the meat.
Pour the sunflower oil into the pan. When it warms up, put the garlic in it and fry for 1-2 minutes. Then add hot pepper and fry it for 2 minutes. Then place the bell peppers in the pan.
Pour the finished sauce into a baking dish. Put fish pieces on top and cover the container with foil. Preheat the oven to + 180 ° C and place the mold in it. Bake for 25-30 minutes.
First you need to chop the vegetables. Sweet pepper - straws, tomato - cube, lemon - slices, not forgetting to remove the seeds. If you want to add spice to the dish, you can chop hot pepper.
Cut the fish fillet into slices approximately 3 cm thick. Season with spices and leave for 10-15 minutes to marinate the meat.
Pour the sunflower oil into the pan. When it warms up, put the garlic in it and fry for 1-2 minutes. Then add hot pepper and fry it for 2 minutes. Then place the bell peppers in the pan.
Pour the finished sauce into a baking dish. Put fish pieces on top and cover the container with foil. Preheat the oven to + 180 ° C and place the mold in it. Bake for 25-30 minutes.Video recipe
Canned Tomato Sauce
at personal discretion 8 hours
carp fillet
depending on the amount of canned
tomato paste
1 tbsp. l per can 0.250 ml
Nutritional value per 100 g:
Cut the fish fillet into small pieces and season with spices. Distribute tightly over 250 ml jars.
Add tomato paste to the fish in a ratio of 1 tbsp. l. / bank. Pour water to the neck and mix gently.
Canned food put sterilized for 8 hours. Then tightly close the lid. Done.
Cut the fish fillet into small pieces and season with spices. Distribute tightly over 250 ml jars.
Add tomato paste to the fish in a ratio of 1 tbsp. l. / bank. Pour water to the neck and mix gently.
Canned food put sterilized for 8 hours. Then tightly close the lid. Done.Video recipe
Balyk
3-4 kg 6 days
ground sweet paprika
50–70 g
Nutritional value per 100 g:
Wash and clean the fish thoroughly from scales. Then you need to cut off the head, fins and tail. Then get all the insides and thoroughly rinse the fish inside.
After cleaning, the carp is ready for cutting. You need to cut along the spine. First, divide the fish into two parts. Then carefully cut the bones out of them.
Now you need to prepare the spices. You will need a container that will be deep enough to accommodate not only spices, but also fillets. Then pour salt, sugar and paprika into it. To stir thoroughly.
Fish with spices must be crushed. Put a plate and some small load on top. After that, remove the container with the future balyk in the refrigerator for 4 days.
The final step will be the hanging of meat. Hang pieces of fillet for 2 days in a place with suitable conditions: a dark, well-ventilated area.
Wash and clean the fish thoroughly from scales. Then you need to cut off the head, fins and tail. Then get all the insides and thoroughly rinse the fish inside.
After cleaning, the carp is ready for cutting. You need to cut along the spine. First, divide the fish into two parts. Then carefully cut the bones out of them.
Now you need to prepare the spices. You will need a container that will be deep enough to accommodate not only spices, but also fillets. Then pour salt, sugar and paprika into it. To stir thoroughly.
Fish with spices must be crushed. Put a plate and some small load on top. After that, remove the container with the future balyk in the refrigerator for 4 days.
The final step will be the hanging of meat. Hang pieces of fillet for 2 days in a place with suitable conditions: a dark, well-ventilated area.Video recipe
Did you know? According to the data mentioned by Alexander Dumas, the largest carp was caught in 1711 and weighed almost 70 kg. And if we talk about modern records, then it was delivered in Hungary in 2015 - 48 kg.
Barbecue on the grill
1.5–2 kg 30 min.
Nutritional value per 100 g:
Clean fish from scales. Tail, fins and head cut off. Then chop the fish carcass into steaks, and then divide the parts in half.
The meat needs to be salted and seasoned. Leave to marinate for a few minutes.
Knead a little lemons so that they give more juice and cut in half. Pour the fish with lemon juice and vegetable oil. Lubricate with adjika and mayonnaise.
Steaks are strung on a skewer. Cook on hot coals. The exact cooking time depends on the temperature in the grill and the size of the steaks, but on average 10-15 minutes is enough.
Clean fish from scales. Tail, fins and head cut off. Then chop the fish carcass into steaks, and then divide the parts in half.
The meat needs to be salted and seasoned. Leave to marinate for a few minutes.
Knead a little lemons so that they give more juice and cut in half. Pour the fish with lemon juice and vegetable oil. Lubricate with adjika and mayonnaise.
Steaks are strung on a skewer. Cook on hot coals. The exact cooking time depends on the temperature in the grill and the size of the steaks, but on average 10-15 minutes is enough.Video recipe
Important! To make the barbecue very tasty, it is important to be able to determine when it is ready. To do this, peel the meat with a fork, and if it is dull and opaque, then the dish is ready.
Carp is not the most common fish on the table. Therefore, you can surprise and, most importantly, please your guests with such a delicacy. Moreover, the fish is tasty, no matter how you decide to cook it.
