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The most delicious carp recipe. Recipes for carp. Baked carp with ginger

Are you going to put baked fish on the table and do not know which one to stop at? Buy carp, which can be prepared in several ways. You'll see how guests will like this not too festive fish - meaning, in relation to salmon or trout.

When buying a carp, choose a large copy of it. Check that it has transparent eyes and bright red gills - this indicates its freshness. At home, clean it, remove the insides and gills and cut off the fins. If you are going to bake a whole carp, then leave the tail and head in place - the whole fish looks very nice on a platter. Carp is a river fish, so it often smells like mud. To remove an unpleasant odor, soak the already cleaned carcass in cold milk (30-40 minutes). Carp baked classic:

1. Rub the fish carcass with salt (1 tablespoon) and pepper (1 teaspoon).
2. Peel and cut into half rings two large onions.
3. Wash and dry a large bunch of dill - no need to cut it.
4. Spread a large sheet of foil with melted butter (1 tablespoon).
5. Lay the carp on the foil, put the onion mixed with pieces of frozen butter (100 grams in total) in its abdomen. Lastly, put the dill in a bunch.
6. Wrap the carp in foil and put in the oven (200 degrees) for one hour.
7. Remove the onion and herbs from the finished carp and serve it with fresh vegetables.

Carp on a pillow of vegetables:

1. Cut two potatoes into thick slices.
2. Chop two large onions into rings.
3. Cut two carrots into rings diagonally.
4. Cut two sweet bell peppers (one yellow, the other red) into wide slices.
5. Salt the prepared vegetables and place in a wide and long saucepan or baking dish, pre-coated with olive oil.
6. On top of the vegetables, put a whole carcass of carp, salted and sprinkled with spices for fish.
7. Brush fish with oil and cover with foil.
8. Bake in a well-heated oven for 40 minutes.
9. Remove the foil and leave in the oven for another 10 minutes - the crust will fry on the carp.
10. Serve fish with baked vegetables, garnish with fresh herbs.

Carp in a monastic way:

1. Cut one large carp or two medium-sized carp into wide portions.
2. Salt the meat, pepper, roll in flour and fry until brown in a pan. Set aside.
3. Hard boil two eggs, peel and cut into slices.
4. Cook crumbly buckwheat porridge from 3/4 cup of cereals. Add 2 tablespoons of butter to the porridge.
5. Place a pile of porridge in the center of a round baking dish. Lay the pieces of fish around it.
6. Lubricate the fish with a sauce of half a glass of sour cream, a tablespoon of mustard, half a teaspoon of sugar and the same amount of salt.
7. Arrange egg slices on porridge and fish.
8. Sprinkle the dish with any hard cheese, grated on a coarse grater.
9. Bake until golden brown.
10. Serve in the same bowl you baked it in.

This dish can be prepared in portions in pots or small ceramic forms.

Carp is one of the most popular types of fish in modern cooking. Many dishes are prepared from it, which, by the way, turn out to be quite tasty.

As practice shows, many housewives very often think about whether a bony carp is or not, and also talk about how to cut it. Let's talk about all this further in more detail, and also consider several recipes for cooking dishes from this type of fish.

About the benefits of carp

Before you begin to understand in detail how to cook carp, you should list some of the useful properties of this type of fish.

Carp is a freshwater fish that is quite common in the catches of many Russian fishermen. It contains a huge amount of useful trace elements and vitamins, because of which this type of fish is often recommended for people suffering from cardiovascular diseases, having problems with the liver or suffering from anemia. It has also been proven that regular consumption of carp fillet helps to strengthen the human immune system, as well as significantly improve his well-being.

Carp is often valued for its low calorie content: 100 g of the product contains only 97 kcal. Moreover, the product is absorbed quite quickly, so it is often advised to use it for children and the elderly.

Carp and carp: what's the difference?

During the season, you can find a real abundance of different types of sea and river products on the fish counters. It is worth noting that the most popular among them are carp and carp. Moreover, practice shows that many housewives can easily confuse carp with carp. What is the difference between these types of fish?

First of all, the difference between them is made by the scales: the carp does not have it, and the carp is completely covered with medium-sized scales. In addition, in the process of choosing a fish, you should pay attention to the structure of the carcass: in a carp, it will be much wider than in a carp.

When choosing between carp and carp, chefs strongly recommend giving preference to the first option. This is connected, first of all, with the habitat of individuals: unlike carps, they choose cleaner water bodies. Undoubtedly, this affects the taste of cooked dishes.

How to choose good fish

To prepare a delicious carp dish, you need to use only high-quality fish caught in a clean pond.

There is a certain list of recommendations that should be followed in the process of choosing a carcass of carp. So, it is worth noting that fresh fish will always have clean and transparent eyes, as well as shiny scales without the presence of dark spots on the surface.

When choosing a carp, you must definitely smell its gills - they should not have an unpleasant odor, and also have a clean appearance.

How to cook carp

Cooks really like to cook carp dishes, as the process of their creation is always simple. Practice shows that even an inexperienced hostess can create an excellent dish from this type of fish.

The fillet part of the carcass of carp has a pleasant sweetish aftertaste, and also has an increased level of juiciness. Cooks recommend cooking it in different ways: baking, heat, boiling, stewing, salting, and even by drying. In fact, carp makes very tasty and rich soups, as well as juicy meatballs.

How to clean carp

When looking at the carcass of fresh fish, one question immediately arises: how to butcher a carp? It is worth noting that this procedure is extremely simple and does not require much effort. It is important to consider that it is best to work with the fish in rubber gloves, close to the sink.

How to clean carp? First of all, you need to cut the fins from the carcass. Next, the fish must be pressed with the left hand in the head area, after which, using a scraper, remove the scales from it, directing the movement of the tool diagonally, in the direction from the tail to the head. This process should be carried out dynamically.

After all the scales have been removed, you should rip open the belly of the fish and pull out the intestines, removing the black film along with them. In the process of gutting, it is important not to touch the gallbladder, because, otherwise, the taste of the product will be spoiled. In the event that the bubble nevertheless bursts, you need to generously rub the inside of the carcass with salt and, after holding it for several minutes, rinse it under running water.

last but not least, you need to cut off the head of the fish or, in extreme cases, remove the gills with eyes from it (if suddenly cooking will be carried out directly with the head).

carcass cutting

Bony carp or not? It is worth noting that this type of fish is distinguished by an impressive level of bonyness, which is why its cutting can be done with some difficulties. In some cases, even small bones have to be crushed.

For cutting the carcass of carp, use a large and well-sharpened fillet knife. First you need to make an incision from the gills to the spine. Further up, towards the head, it is necessary to resolve the upper part of the carcass, located above its spine. Now, having cut off the tail, it is necessary to lift the loin of the carcass and carefully separate it from the ribs. The same must be done with the second half.

The prepared halves of the carcass should be laid out on the board with the skin down, and then carefully remove the skin from them.

How to cook classic carp cutlets

Questions about whether a bony carp or not should not worry those who plan to make cutlets from this type of fish. Practice shows that they are very tasty and juicy. Cooking this dish is very simple, even an unprepared housewife can cope with the task.

To prepare the most tender cutlets, you need to take 500-600 g of pre-prepared carp fillet and pass it through a meat grinder. After that, several pieces of a long loaf, previously soaked in milk (150 ml), as well as a separately fried onion, should be attached to the fish mass. All the combined ingredients should be mixed until a homogeneous mass is obtained.

At the final stage, a little salt and ground pepper, as well as finely chopped dill (to taste) and a chicken egg, should be added to the finished minced meat. After thoroughly mixing the mass, it is necessary to form cutlets of the same size from it and roll each of them in breadcrumbs, fry in vegetable or butter on both sides, until a golden crust forms.

Ready cutlets are ideally combined with mashed potatoes and rice side dishes, as well as boiled pasta.

Fish baked in the oven with potatoes

To cook carp in the oven with potatoes, it is necessary to use only large carcasses of fish, weighing about 1.5-2 kg.

The fish should be prepared for further baking by cutting it according to the technology described above, without disassembling it into fillets. if desired, you can even leave the head, after removing the gills from it and gouging out the eyes.

Next, on the bottom of the form chosen for baking, put the onion, cut into large rings (1-2 heads). On top of it, you need to lay out potatoes, cut into circles 1-1.5 cm thick, as well as prepared fish, greased on both sides with a small amount of vegetable oil - only in this way, at the end of the baking process, a very appetizing golden crust forms on its surface. Now the baking sheet with the fish should be sent to the oven for 50 minutes (bake should be at a temperature of 200 degrees). After the first 30 minutes, the fish must be taken out in order to sprinkle with a small amount of fresh lemon juice, and then send it back.

When the carp is ready, you need to remove it from the oven and let it cool slightly. It should be served at the table along with baked vegetables and, if desired, with fresh herbs.

Whole carp baked

This recipe for baked carp in the oven is quite simple, because the process of cooking fish according to it is feasible for any housewife.

For cooking fish in this way, it is best to use a large carcass. It must be cleaned of scales and entrails, and then thoroughly washed and rubbed with a mixture created from ground pepper and salt, taken to taste. To eliminate the river smell, lightly sprinkle the carcass with lemon juice, after making several cuts on the skin.

How to bake carp? After carrying out all the preparations, you need to put the fish on a baking sheet with foil, greased with a small amount of oil and send it to the oven, heated to the maximum temperature. After 25-30 minutes, the carcass of the fish will begin to crust, it is necessary to remove it and, having smeared it with a layer of mayonnaise, cover it with foil, and then send it back to the oven to finish the cooking process. After 20-25 minutes, the dish will be ready.

Carp baked in sour cream

How to cook a whole carp in the oven? To do this, you can use the recipe, which involves marinating it in sour cream sauce.

To create this spicy and incredibly tasty dish, you should take a large carcass weighing about 2-2.5 kg and cut it according to standard technology, removing scales and entrails. After that, transverse cuts about 1-1.5 cm thick should be made on the back of the carcass, and then rubbed liberally with a mixture made of pepper and salt, and sprinkled with lemon juice, which will help eliminate the unpleasant river smell of the product.

On a prepared baking sheet lined with oiled foil, put the carcass. Inside the fish, put a few sprigs of parsley, then evenly coat it with a glass of sour cream and send it to the oven, preheated to 180 degrees. After 40-50 minutes, the baked carp with a fragrant crust will be ready - it must be removed from the oven and transferred to a dish for serving, sent to the table.

Carp stuffed with mushrooms

How delicious to cook carp in the oven? Another amazing recipe for creating an incredibly tasty dish involves baking it stuffed.

To create an appetizing and very tasty dish, you need to clean the carcass from scales, fins and gut it. After that, rub it with salt mixed with pepper and put it in the refrigerator for half an hour.

While the carcass is marinating, it is necessary to prepare the filling for it. To do this, in a plentiful amount of butter, you need to fry a couple of finely chopped onion heads. As soon as the vegetable acquires a golden color, it is necessary to add 200 g of chopped mushrooms to the pan and, bringing the mass to half-cooked, combine it with half a glass of boiled rice, as well as a couple of hard-boiled eggs.

Marinated fish must survive on a baking sheet covered with foil, and stuff it well with a cooked mass of mushrooms, onions, rice and eggs. Now the fish should be evenly coated with sour cream (100-150 g) and sent for baking in the oven, heated to 180 degrees. In an hour, a savory dish will be ready.

Fried carp

Knowing how to cook a whole carp in the oven, you can experiment with this type of fish by frying it in a pan.

To prepare carp in this way, it is necessary to take a large carcass weighing about 1.5 kg and cut it as recommended above, without disassembling it into fillets. After that, the gutted carcass should be cut into portioned pieces about 2 cm thick.

Prepared pieces of fish should be fried in a frying pan with vegetable oil heated in it (about 5 tablespoons). How to fry carp in a pan so that the fillet remains soft and juicy? To do this, it is necessary to carry out the heat treatment process on both sides evenly, for 7 minutes from each side.

Ready-made pieces of fried carp should be laid out on a serving dish, sprinkled with finely chopped parsley and dill, and, if desired, sprinkled with a little fresh lemon juice.

Having figured out how to give a carp in a pan, it is worth saying a few words about its serving. So, this type of fish is ideally combined with vegetables and mashed potatoes. As for drinks, white wine is ideal for it.

Some housewives ask themselves the following question: how to fry carp in a pan so that the taste of the product only intensifies? Experienced chefs strongly recommend using butter instead of vegetable oil, which gives the finished fish a more delicate taste.

Carp on the grill

Don't know how to cook carp deliciously? Try to douse it with heat on the grill - the result will certainly exceed all expectations!

How to cook carp on the grill? To prepare a delicious dish, you need to take the carcass of the fish and cut it, removing the scales, entrails and head with fins. After that, you need to wash the fish and dry it with a paper towel.

Separately, you should prepare a delicious sauce for carp. To do this, mix the juice squeezed from the onion, 50 ml of soy sauce, a little ground pepper, chopped parsley and dill, and juice squeezed from the lemon in one bowl. Pour the created marinade over the fish and leave it to marinate for 15 minutes, placing it in the refrigerator.

At the end of the allotted 15 minutes, you need to get the fish, put the onion head, pre-cut into rings, and then, after smearing it on all sides with oil, send it to the grill.

It is worth noting that a fish prepared according to this recipe will win the hearts of all gourmets invited to the table, because it turns out to be very juicy, fragrant and unrealistically tasty.

Heh

It is worth paying attention to the fact that heh from carp is a very tasty and dietary dish. To prepare it, you need to take a large fish (about 2 kg), clean it, gut it and, after separating the fillet, cut it into portions.

Prepared pieces should be poured with vinegar essence (4 tablespoons) and, after mixing, sent for a couple of hours in the refrigerator for pickling. Do not worry about large amounts of vinegar - at the end of the entire cooking process, only a slight sourness will remain from it.

While the fillet is marinating, you need to prepare the rest of the ingredients. To do this, cut 4 onion heads into half rings, grind 3 g of coriander seeds in a coffee grinder, and coarsely chop a bunch of greens (cilantro, dill, parsley).

After a couple of hours, greens, onion and chopped coriander should be added to the pickled fish, as well as a little salt, 2 tablespoons of sunflower oil and 3 tablespoons of soy sauce. After adding a little red ground pepper, all components must be thoroughly mixed until smooth, and then add a pinch of sugar and a crushed clove of garlic to them - this will give the finished dish a special piquancy.

Heh from carp is ready. If you want to get a delicacy with a more pronounced taste, you can let the mass brew in the refrigerator for about two hours.

ear

It is known that a very tasty, tender and rich ear is obtained from carp. To prepare such a soup, you need to take a couple of small fish, cut them up and, cutting them into small pieces, put them in a saucepan. It is worth noting that heads (without eyes and gills), as well as fins and tail, can also be used to cook fish soup.

Putting the ear to cook on medium heat, you need to start preparing vegetables. To do this, peel the onion and carrot. The components must be coarsely chopped and lowered into a common pan. After 20-30 minutes, boiled pieces of fish should be removed from the broth, and the liquid should be filtered. Next, put a couple of diced potato tubers into the strained broth and continue the cooking process.

Meanwhile, in a hot frying pan with a small amount of vegetable oil, fry a spoonful of tomato paste, diluted with a small amount of broth.

Separately, it is necessary to cut the fish into portioned pieces. Bony carp or not? Yes, in the carcass of this fish there are a large number of both large and small bones, which, if possible, should be removed during the filleting process.

When the potatoes are cooked, pieces of fish should be sent to the soup, as well as tomato fry. Before serving, the dish can be decorated with finely chopped herbs, adding it to each plate separately.

If desired, you can cook a very rich ear from the head of a carp and its ridge. The principle of creating a dish is the same as in the described recipe. It is also important to understand that the ear from the head of a carp turns out to be incredibly tasty and rich only if a fresh product is taken for its preparation. Moreover, it must be without gills and eyes.

How to pickle carp caviar at home

Few people realize that carp caviar can not be thrown away, but salted. It is fashionable to do this both in a dry way and by pickling the product in brine.

How to salt carp caviar at home in a dry way? To do this, you need to take the main product and lower it for several seconds in boiling water. As soon as the skin begins to easily lag behind, it should be removed.

Separated eggs must be laid out on the bottom of a flat dish, strewn with coarse salt, they must be sprinkled on top with the same amount of salt. Having covered with a lid, the container with caviar should be sent to the refrigerator for 3-4 days - it is through this time that the appetizer will be ready. Now the caviar must be removed from the resulting brine and rinsed twice with warm water.

It is important to understand that the taste of the finished snack will directly depend on how accurately the amount of salt was determined. In total, for the preparation of salt snacks, it is necessary to take, in total, 12-15% of the weight of the total mass of caviar.

Fried caviar

It is worth noting that fried carp caviar is very tasty.

To prepare it, you need to take 500 g of the product, wash it thoroughly under running water, and then cut it into small pieces. After that, the product must be salted and pepper, adding spices to taste, mix, and then put in the refrigerator for pickling.

After a couple of hours, you should take the caviar out of the refrigerator, roll each piece in flour and send it to a frying pan in hot butter. As soon as a crispy crust forms on the pieces of caviar, it will be ready.

Fried carp caviar goes well with mashed potatoes and milk sauces.

Due to the small number of bones in fish, carp recipes allow for almost all possible types of cooking: frying, baking, stewing, cooking cutlets and meatballs.

Before preparing a carp dish, the fish must be cleaned of scales, cut along the ridge, gills and entrails removed, washed and patted dry with a paper towel. Then remove the fins and tail of the carp, make a few cruciform cuts on the skin (shallow) - and you can cook the carp.

If you want to get a new taste of fried carp, fry it not in vegetable oil, but in butter.

Caviar

Fried caviar

Compound:
Carp caviar - 500 g
Flour - 1 tbsp. l.
Vegetable fat - 100 g
Spices, salt

Cooking:

Wash the caviar, see if fish waste has got into it, remove it. Cut the product into pieces, salt and pepper. Then put it in the refrigerator for several hours, as it needs to be properly soaked with salt and spices.

Roll each piece in flour and fry in hot vegetable fat until a golden crisp appears. This dish goes well with mashed potatoes and sour cream sauce.

How to pickle carp caviar?

At home, you can salt fish of any breed, only sturgeons are not suitable, since their salting requires special skills and special culinary equipment. The recipe for salting carp caviar will be the same for salting caviar of any river fish. This dish is prepared for a short time - about 20 minutes.

Caviar
Sunflower oil
Salt

Cooking:

You can salt fish gifts in two different ways.

Carefully cut the fish so that the bile does not stain the caviar, otherwise it will become bitter and tasteless. Then dip the eggs with caviar in boiled water for cleaning.

Take a deep saucepan and pour about a centimeter thick salt on the bottom. Arrange the ovules on the salt in even rows.

Sprinkle the top with salt as well. Calculate correctly its amount, salt should occupy about 12-15% of the total weight of the fish delicacy.

Place the pot with caviar in a cool dark place. The dish will be salted for 3-5 days.

When the time is up, drain the resulting brine from the pan. Take out the oysters and rinse them twice in boiled warm water, then arrange them in jars suitable for salting. Suitable glass, pre-scalded with boiling water. Banks tightly roll up and put in a dark, cool place.

Whole oven

Carp is not as bony as other river fish. It is only necessary to cut the small bones with a knife before placing it in the oven. And if you cook a carp correctly, you can’t drag such a fish by the ears and such a fish will instantly disappear from the table.

How to properly cut river fish, chop so that there are no small bones?

1. Cut open the abdominal cavity and remove all the insides. Check for caviar in the abdominal cavity. In a large carp, there can be a lot of it, a whole plate. It can be separately fried by salting and rolling in flour.

2. Remove the gills. When baked in the oven as a whole, the head is usually not cut off.

3. We shred the carp first along and then across to cut the small bones that are near the ridge. Salt and pepper our fish on both sides. You can soak our fish with lemon and rub a piece of lemon where the insides were. Thus, we will get rid of the smell of mud. You can pre-soak the fish in mayonnaise.

5. Cut the potatoes into circles, salt and pepper, pour over with sunflower oil and put around the carp.

6. Put in the oven. When carp begins to crust. Lubricate with mayonnaise. Cover with foil and put back in the oven. And bake at 200 degrees until golden brown. Our fish, when baked, will look very attractive and appetizing.

in a frying pan

Products

Carp - 1.5 kilograms
Flour - 2 tablespoons
Green onions - 5 pieces
Dill - 5 sprigs
Salt - 1.5 teaspoons
Ground black pepper - 1 teaspoon without top
Sunflower oil - 5 tablespoons

How to fry carp

1. Remove scales from 1.5 kilograms of carp, to do this, hold the fish by the tail and move the knife against the growth of the scales.

2. Cut off the head and tail with a knife.

3. Cut off the fins with scissors.

4. Cut the belly of the fish with a knife, free from the insides (gut).

5. Rinse the carcass thoroughly inside and out under running water.

6. Put the carcass of the carp on the cutting board.

7. With a sharp knife, trying to get into the cartilage between the vertebrae, cut into portions about 2 centimeters thick.

8. Spread the carp pieces on a cutting board, sprinkle each with salt and pepper, then turn over and sprinkle the other side with salt and pepper - all you need is 1.5 teaspoons of salt and half a teaspoon of ground black pepper.

9. Pour 2 tablespoons of flour into a plate.

10. Put each piece of carp in flour and turn over several times.

11. Cut 5 green onions and 5 dill sprigs.

12. Pour 5 tablespoons of sunflower oil into a frying pan, put on medium heat, heat for 1 minute.

13. Put the pieces of carp, fry for 7 minutes.

14. Turn over the pieces of carp, fry for another 7 minutes.

Put the pieces of fried carp on a dish, sprinkle with green onions and dill.

Wuhu

We will need:

2 carp fish
1 carrot
1 bulb
tomato paste
2 potatoes
Bay leaf
salt and other spices to taste

Cooking method:

Rinse and clean the fish thoroughly, remove all the insides. Separately cut off the fins, heads and tails, cut the fish fillet into small pieces. Wash and peel potatoes, carrots and onions.

Put the cut off heads, fins and tails in a pot of water, put on a slow fire. Then put onions and carrots there. Boil the broth for 20-30 minutes. Then strain the broth, remove the parts of the fish from there. Continue to boil the broth, adding diced potatoes.

In the meantime, heat a little tomato paste in a pan in vegetable oil, diluted with a spoonful of broth from the pan. Put all the contents of the pan, pieces of fish, bay leaf and all spices into a saucepan with broth and cook until the fish and potatoes are ready.

You can cook the ear and only from the head of a carp. In this case, the broth must be cooked until half cooked without fish. And only then add heads, tails and fins. And the fish fillet itself can be used for cooking second and other dishes.

The ear from the head of a carp or from the whole fish is ready, you can pour it into plates.

Before serving, it is advisable to decorate the dish with herbs.

Fillet

carp fillet - 600g; lemon - 1 pc.; salt, ground white pepper - to taste; butter - about 30 g; spicy greens (parsley, basil) - 1/2 small bunch

Lemon divided into 2 parts. Set half aside, cut the other half into thin slices. Sprinkle the fish to taste with salt and ground pepper, pour over the lemon juice and let stand for about 30 minutes in the refrigerator.

Fold the foil in thirds so that the inside (where the fish will lie) is shiny and the outside is matte. The sheet of foil must be of a decent size so that you can make a box (see below) from it that is the right size for a piece of fish fillet. Lubricate a sheet of foil with a small amount of oil, lay part of the lemon slices, and carp fillet on top. Fold the box out of foil: raise the edges of the foil on four sides so that you get sides, then bend the ends of the sides. It's easier to do than to write.

Then lay pieces of butter on the surface of the fillet and sprinkle generously with finely chopped spicy herbs. Close the box with a sheet of foil and place in the oven. Bake at 180C for about 30-40 minutes, then remove the top sheet of foil and let the fish brown a little, basting occasionally with the juice that forms during frying. Don't overdry! Garnish the finished fish with lemon slices (you can pour lemon juice again), it is best to serve fresh vegetables.

Note:

wine or white wine vinegar can be used instead of lemon juice. It is important to find a middle ground so that the fish is moderately acidified. Butter can be replaced with vegetable oil - olive or refined sunflower.

Koktal

1. You need to cut the fish along the ridge, gut and rinse, you need to cut it carefully so as not to cut through the bile!

2. Putting on the grate - make longitudinal or transverse cuts in the meat, for bacon, be careful not to cut through the skin.

3. Salt and pepper (to taste) marinate with vinegar, ketchup and mayonnaise, or to taste, just like the usual shish kebab, you can sprinkle spices on top.

4. Stuff neatly into the slots in item 2, slices of tomato, cucumbers (can be salted), lemon, onion rings.

5. From above, you can sprinkle with soy sauce or liquid smoke (at your discretion to add flavor) well, and cover with the rest of the tomato, etc. pour mayonnaise with ketchup, you can add mustard - improvise! She is fully prepared.

6. Before laying the grate in a closet (koktalnitsa), I recommend pouring sawdust or twigs of apple or cherry on the bottom to give the effect of some kind of smoked meat.

7. After laying the grate in the cabinet, it is necessary to cover all the cracks under the lid with clay (if any) for better efficiency.

8. You need to cook on high heat for 40-50 minutes, depending on the koktalnitsa and the size of the fish !!!

9. The main thing is not to overcook the fish, otherwise it will turn out dry, for this I usually open the lid after 35 minutes and check for readiness. The juice in the middle of the dish should boil. so the fish is ready and can be removed) Now you can lay out the fish on plates ...

cutlets

If you want to cook cutlets without using a ready-made semi-finished product, fish fillet (without skin) must be passed through a meat grinder, mixed with bread soaked in milk, with salt and pepper and passed one or two more times through a meat grinder. After that, add softened butter to the fish mass, mix well, make cutlets and roll them in breadcrumbs. 10-15 minutes before serving, put the cutlets in a heated frying pan with oil, fry first one side, then the other. If the cutlets are not ready, fry them in the oven for 5-7 minutes.

When serving, put the cutlets on a warmed dish and pour over with oil. You can serve green peas, beans, cauliflower, vegetables in milk sauce as a side dish, as well as serve tomato sauce.

Ingredients: For 500 g carp fillet - 100 g white bread, 1/2 cup milk, 3 tbsp. spoons of crackers and 2 tbsp. tablespoons of oil.

On the grill

INGREDIENTS

1 st. l. lemon juice
1 carcass carp
2 bulbs of onion
1 lemon
50 ml Kikkoman soy sauce
Dill and parsley greens
Sunflower oil
Black pepper
Salt

COOKING METHOD

Clean the carp, remove the head and gut, make transverse cuts on both sides. Squeeze the juice from one onion in any convenient way, then mix it with soy sauce, add pepper, dill and parsley, lemon juice. Coat the fish with the mixture and leave for 15 minutes (you can not add soy sauce to the marinade, but serve it separately to the finished dish). Cut the onion and lemon into half rings, mix, lightly salt, then carefully place inside the fish. Coat the fish with oil and fry on the grill.

in sour cream

Carp baked in the oven with sour cream.

We need 1 carp weighing 2-2.5 kg.

dill and cilantro, one bunch each

200 gr sour cream

salt and white pepper to taste.

We cut the carcass of the carp, you can not cut off the head. On the back we make transverse cuts every 1-1.5 cm so that the carp is better baked. Rub with salt and pepper, sprinkle with lemon juice. From the inside, this must also be done. Now the carp should lie down for about an hour to soak with salt and lemon juice. River fish has an unpleasant smell of mud, and lemon juice removes it.

Now our carp can be laid out on a baking sheet covered with foil or parchment (I don’t like washing baking sheets). We cut the greens, not very finely, and put it inside the carp, you can stick it along the branch into the cuts on the back. Now we coat the carp with sour cream and send it to the oven heated up to 180 degrees. After 40-50 minutes, carp with a golden crust is ready. Bon appetit.

Balyk

Balyk from sturgeon and carp (historical)

Sturgeon balyk was considered one of the most delicious fish dishes. The best was balyk, made from “blank” sturgeon (that is, not caviar), it is fatter.

First, the abdominal cavity was cut off from the sturgeon and the rahmanki (heart, liver, intestines) were taken out. Then an incision was made in the middle of the spinal column. After chopping off the head and peritoneum, a squeal (dry veins covering the spinal column) was taken out through an incised hole, washed in water and hung out to dry. Then the glue was torn out and laid out to dry on boards.

The sturgeon carcass was not washed in water, it was rubbed with saltpeter and covered with salt. In the latter, the sturgeon lay for four to five days. If salted, it should be hard, if soft, then it remained in salt for up to six, seven days. Then the balyk was soaked in water, if it was well salted, then for a day, and if it was weak, then for twelve hours. It was important not to get wet. If the sturgeon was still soft, it was tied to a bed in a balychka and lubricated with saltpeter diluted in water, from which it became pink. In sunny weather, balyks sang faster than in cloudy weather and had a more marketable appearance.

Cut off sturgeon and stellate sturgeon heads were salted at the root (i.e. for the future, for a long time). The cut off sturgeon peritoneum, from which the teshu was made, was also placed in the salt, where it was kept for a day, no more than two. After that, it was soaked for 8-12 hours, and then straightened with spacers and dried in balychs. Beluga balyk was also prepared.

Balyk from carp

Balyk was cooked from carp a little differently than from sturgeon. They also cut it on the back, took out the spinal column, took away the head, and lowered the carcass itself into a boiling strong brine at the expense of: One, two, three. The fish were then hung on runners to dry. These balyks were not on sale, they were eaten only by the owners themselves.

On the coals

Sazanchiki weighed 500-700 grams. Elastic, with tight dry scales, clear clean eyes. Spreading thick paper on the ground under a large plum tree, she cleaned them of scales, gutted them, scraped off the film from the abdomen, and removed the gills.

After washing the fish, wiped them with salt and red pepper on all sides, put them in a basin. Having closed the lid, I put it in the cold (cellar temperature) for an hour.

This procedure will firm up the fish flesh and keep it from falling apart on the grill during cooking.

So, the coals in the grill are ready. It is necessary to grease the grate so that the fish skin does not stick to the grate. Especially for this I took a piece of lamb fat at the market. They are easier to lubricate than vegetable oil.

Powdered cilantro seeds. The fish was rinsed from excess salt. She has already taken the amount of salt she needs. I wiped it with a paper towel and smeared the skin with cilantro powder.

In order not to injure the skin with a spatula during coups, I pierced the fish with a pair of skewers.

The fish was served with an achichuk salad made from huge Yusupov tomatoes. It goes very well with baked carp.

Many housewives are interested in how to cook carp, thereby diversifying the menu tasty and healthy. Any, even the most fanciful, recipes can be adapted for home cooking, following the recommendations for processing fish: given its specific aroma, do not skimp on spices and marinades.

How to cook carp deliciously?

Carp - the recipes for which are varied, widely used in cooking. Fish meat has a sweetish taste and does not contain small bones, which allows you to use a variety of recipes. It is stewed, fried and baked whole, stuffed with vegetables or mushrooms, boiled fish soup, make meatballs, cutlets or filling for pies.

1. Carp dishes have always been the pride of the owners. We especially revere stuffed carp. The fish is seasoned with salt and pepper, and stuffed with onions, nuts and pomegranate seeds, baked in the oven at 180 degrees for about 40 minutes.
2. Stewed carp in honey and beer is very tasty. To do this, the fish is filleted, cut, poured with beer and marinade from 40 g of honey and 800 ml of water. Add carrots and fresh herbs and simmer for 50 minutes.

How to cook a whole carp in the oven?

Carp baked in the oven is one of the most useful and correct ways to cook fish. To make the dish tender and juicy, you need to use foil, and spices, herbs and onions will help to eliminate the smell of mud and nourish the dish with aromas. After baking, the spices should be removed and the fish served hot - chilled it is not so tasty.

Ingredients:

• carp - 2.8 kg;
• onions - 2 pcs.;
• paprika -5 g;
• oil - 80 g;
• ground black pepper - 5 g;
• a bunch of dill - 1 pc.;
• pepper - 1 pc.

Cooking

1. Before you cook carp deliciously in the oven, gut the carcass of the fish.
2. Rub with paprika and black pepper.
3. Stuff with butter, onion and herbs.
4. Put the fish on foil, garnish with pepper.
5. Cover with a second sheet and bake at 200 degrees for 40 minutes.

Fried carp is an unusually tasty and nutritious dish. The juicy and dense texture of the meat is conducive to frying in a pan. The most acceptable way is to cook carp in batter. It will protect the fish from drying out and make it ruddy and crispy. To eliminate the specific smell, you should marinate the pieces of fish in lemon juice.

Ingredients:

• carp - 1.5 kg;
• egg - 2 pcs.;
• milk - 125 ml;
• sour cream - 60 g;
• lemon - 1 pc.;
• oil - 80 ml;
• flour - 200 g.

Cooking

1. Clean the carp and cut into portions.
2. Before cooking fried carp, marinate fish pieces in lemon juice.
3. Whisk eggs with flour, milk and sour cream.
4. Roll the fish in batter and fry in oil for 5 minutes on each side.

Carp in foil in the oven will be able to convey the taste of an authentic Kazakh dish - a cocktail, if cooked correctly. Unpeeled fish is cut along the ridge, removing it and the insides. The carcass is opened so that it becomes absolutely flat, seasoned and, having laid vegetables in layers, baked in a cocktail bowl, which the oven can handle at home.

Ingredients:

• carp - 1.5 kg;
• onion - 1 pc.;
• eggplant - 1 pc.;
• pepper - 1 pc.;
• tomato - 3 pcs.;
• garlic clove - 3 pcs.;
• cheese - 70 g;
• mayonnaise - 60 g.

Cooking

1. Before cooking carp, remove the backbone from the fish, remove the insides, rinse.
2. Unroll the fish to make it flat.
3. Rub with garlic.
4. Put a layer of onion on the fish, grease with mayonnaise.
5. Then, eggplant and peppers.
6. Sprinkle with cheese, grease a layer of tomato with mayonnaise.
7. Bake in foil for 90 minutes at 170 degrees.

Carp balyk is not just a tasty, but also a healthy snack. With this method of cooking, the meat remains juicy, tender and retains all the nutrients. For salmon, you should choose a carcass of at least 5 kg, since it contains a lot of meat that does not have the smell of mud. The success of the dish lies in the correct cutting - the pieces should be no more than 3 cm.

Ingredients:

• carp - 5 kg;
• salt - 300 g;
• sugar - 80 g.

Cooking

1. Remove the backbone, films, entrails from the fish.
2. Cut the fillet into 3 cm pieces.
3. Cut the belly along the ribs and roll up.
4. Before cooking, lay the fish in layers, sprinkle each with sugar and salt. Place in the cold under oppression for 3 days.
5. Rinse in water.
6. Put the pieces on a nylon thread and air dry for 2 days.

Heh from carp, despite its Asian origin, has long won the favor of Slavic hostesses. A spicy dish is prepared in an elementary way: raw fish is thinly sliced ​​and marinated in vinegar and spices for 6 hours. Since the recipe uses river fish, it can be pre-boiled in a double boiler, and then marinated.

Ingredients:

• carp fillet - 550 g;
• vinegar - 60 ml;
• onions - 2 pcs.;
• carrots - 1 pc.;
• ground black pepper - 5 g;
• oil - 120 ml;
• sugar - 20 g.

Cooking

1. Before cooking carp, cut the fillet into strips and, pouring vinegar, send it to the cold for 2 hours.
2. Add the onion, stir and set aside for another 2 hours.
3. Fry the carrots and the remaining onion.
4. Add vegetables, pepper, oil and sugar to the fish.
5. Leave for 2 more hours.

Differ in softness and extraordinary juiciness. Dense, not bony carp meat is ideal for cooking meatballs. The recipe is common: fish fillet, onions and potatoes are crushed into a homogeneous mass, formed into cutlets and fried on both sides over high heat until golden brown.

Ingredients:

• carp - 3 kg;
• onions - 2 pcs.;
• potatoes - 2 pcs.;
• green onion feathers - 5 pcs.;
• bay leaf - 1 pc.;
• oil - 60 ml;
• flour - 80 g.

Cooking

1. Cut carp into fillets.
2. Scroll the fillets, onions and potatoes in a meat grinder
3. Add green onions and chopped laurel.
4. Form cutlets, roll them in flour and fry in oil.

Carp fish soup is a great way to utilize the head, tail and fins - these parts are used by experienced fishermen to create a hearty, rich fish soup. Do not forget about spices and vegetables. Celery and bay leaf will help get rid of the smell of ooze and saturate with aromas. If the children will not eat the ear, you can pour a glass of vodka at the end.

Ingredients:

• head, tail and fins - 550 g;
• a bunch of green celery - 1 pc.;
• carrots - 1 pc.;
• bay leaf - 2 pcs.;
• potatoes - 3 pcs.;
• tomatoes - 2 pcs.;
• vodka - 50 ml.

Cooking

1. Boil the head, tail, fins and potatoes for 15 minutes.
2. Add laurel, vegetables and celery greens.
3. Simmer for 15 minutes.
4. At the end add vodka.

Carp shish kebab has a special "meat" taste and, therefore, is especially popular. The key to a successful dish is in the marinade. The best way is to marinate the carcass in lemon juice. Citrus juice is softer than vinegar, it will not kill the specific taste of carp, but will only add a fresh aroma. To prevent the fish from drying out during frying, it must be turned over often.

Ingredients:

• carp steaks - 1.5 kg;
• oil - 50 ml;
• lemon juice - 40 ml;
• ground black pepper - 5 g.

Cooking

1. Marinate carp steaks in oil and lemon juice for 30 minutes.
2. Season and place on a wire rack.
3. Fry for 7 minutes on each side.

Able to add variety to the daily menu. Caviar is neutral in taste and requires spices. Paprika is a great addition: it not only beats off the fishy aroma, but adds spice. Getting a snack is easy: you need to mix the caviar with the dough components and fry it until golden in a pan.

Even 10 years ago, carp could be called a delicacy only with a smile. But today, fish, seafood and gifts of the rivers deservedly belong to this category. Therefore, we often cook them on holidays and strive to make them very tasty. Pike fried in sour cream, squid stuffed with mussels and rice, carp in the oven with potatoes… Why not a solemn menu! The main thing is to properly and tasty prepare the marinade in order to marinate the fish in it at home. How long should marinate? it is advisable to marinate overnight so as not to waste time and prepare a delicious dish for the whole family in the morning. In addition, cooking fish is not at all difficult!

What kind of animal is this, carp?

This fish belongs to the carp family. And what are all carps famous for? That's right: a lot of bones and the smell of mud. Although our hero is still better than an ordinary carp: of course, there are bones in it, but there are much fewer of them. Yes, and there is so much meat on the barrels that this fish was even called the “river pig”. Therefore, with proper processing, delicious, juicy, tender dishes are obtained from it.

But before you cook them...

• Choose the right fish. To prevent the carp baked in the oven from “spreading” on the guests’ plates, do not buy an ice cream copy. It should be exceptionally fresh, with "glassy" transparent eyes and red gills. Weight does not matter, but the larger the fish, the more meat it has, respectively.
• Split correctly. We will not talk in detail about gutting fish, it is not difficult. The main thing is to qualitatively remove the insides from the cut abdomen, remove the sharp fins and rinse the carcass well before cooking.
• If you plan to serve the whole fish on the table, the carcass should be left with the head. If you prefer portioned serving, divide the fillet into 2 parts along the spine, remove large bones.
• Eliminate odor properly. So that the dish does not smell like river mud, soak the carcass for 20-30 minutes in milk. If you plan to bake a whole carp, instead of soaking it, you can put a bunch of dill in your belly, which will absorb an unpleasant “aroma”.

How to cook and serve fish

Despite the many recipes for making carp, there are a few general rules.

• Fish can be fried, boiled, stewed. But the most delicious carp, of course, baked. In addition, it is the lowest calorie.
• How to cook carp in the oven? In foil! This is the only way the fish will remain juicy, and the rest of the ingredients will reach readiness.
• In order for the dish to acquire a beautiful crust 10 minutes before cooking, the foil must be removed.
• The fish is prepared quickly: large - about 40 minutes, small - about 20 minutes. Place in a well-heated oven.
• Serve it only hot: from the oven to the table.
• As a side dish, all vegetables, without exception, are suitable.

4 baked carp recipes

Now choose your recipe for baked carp in the oven. Let you get the fish as in the photo juicy and tasty. And cook it with pleasure!

Classic recipe: carp with onions

You will need:

• big carp,
• large bunch of dill
• 2 large onions
• 100 grams of butter,
• salt and pepper.

Cooking step by step

1. Prepare the fish, rub inside and out with salt and pepper.
2. Peel and coarsely chop the onion, wash the greens and leave in a bunch.
3. Place the carcass on a baking sheet lined with foil. Place pieces of butter, onions and herbs in the abdomen.
4. Put the remaining onion and a couple of sprigs of greens on top of the fish. Wrap in foil.
5. Bake in the oven at 200° until done.
6. Before serving, remove greens with onions from the belly. But their flavors will remain in the dish!

Step by step recipe. Carp in the oven in sour cream in foil or sleeve

You will need:

• big carp,
• 300 grams of onion
• 300 ml sour cream
• salt and pepper.

Cooking

1. Mill the carcass, remove large bones. Salt and pepper.
2. Peel the onion, cut into rings.
3. Place a piece of onion in a baking dish. Top - carp fillet skin down. Put the rest of the onion on it.
4. Spread thickly with sour cream and cover with foil.
5. Bake for about 30 minutes, then remove the foil and put the mold in the oven for another 15 minutes. This baked carp in the oven in foil turns out incredibly tender!

Hearty recipe: carp with potatoes

This simple recipe on how to cook carp in the oven with potatoes can become a lifesaver on weekdays and holidays. But since all the components of the dish are edible, the carcass must be soaked in milk!

You will need:

• carp,
• 4-5 large potatoes,
• large bulb,
• bell pepper,
• salt, pepper, favorite spices,
• mayonnaise.

Cooking

1. Peel and cut the potatoes into thin circles, salt.
2. Chop the onion into half rings, bell pepper into cubes.
3. Prepare the fish, rub with spices, salt and pepper.
4. Grease a baking sheet with vegetable oil, put potatoes, onions, peppers. Place the fish carcass on top.
5. Brush with mayonnaise if desired and cover with foil.
6. Bake until cooked, then remove the foil and brown the dish for 10 minutes.

Stuffed carp baked in the oven

You will need:

• big carp,
• at least 500 grams of your favorite vegetables (potatoes and carrots, broccoli and cauliflower, onions and green peas are suitable),
• 150 ml sour cream
• 1 egg
• a tablespoon of breadcrumbs,
• 200 grams of cheese
• greenery.

Cooking

1. Peel and cut vegetables into cubes, fry everything (except potatoes) in a pan for 5-7 minutes, lightly add salt and pepper.
2. Peel the fish carcass, soak in milk, put in a baking dish, grate with salt and pepper.
3. Put fried vegetables and potatoes inside.
4. Prepare a sauce from a mixture of breadcrumbs, sour cream and eggs, pour fish over it.
5. Cover with foil and bake for 30 minutes.
6. Remove the form from the oven, remove the foil and pour the carp abundantly with grated cheese. Place back in the oven for 10 minutes.

Now you know how to bake a whole carp in the oven and cook a delicious fillet. Try this fish in different dishes and you will never be disappointed!

Video: how to cook carp in the oven