How to cook carp - the best cooking recipes

Carp is a river fish that can be prepared in different ways.
There are many recipes in cooking - pie with carp, steamed, fried, stewed in a sweet or sour sauce, fish soup. Each of them is easy to do at home. To do this, you can take either fresh fish or a frozen carcass. How do you cook fish?

• I fry 36%, 1152 votes
  1152 votes 36%

  1152 votes - 36% of all votes

• Bake 26%, 825 votes

  825 votes 26%

  825 votes - 26% of all votes

• Salt 15%, 485 votes

  485 votes 15%

  Read also:  Salmon - the best recipes. How to properly and tasty cook salmon.

  485 votes - 15% of all votes

• I cook soups 9%, 301 votes

  301 votes 9%

  301 votes - 9% of all votes

• Making cutlets 7%, 212 votes

  212 votes 7%

  212 votes - 7% of all votes

• Kopchu 4%, 113 votes

  113 votes 4%

  113 votes - 4% of all votes

• I bake pies 3%, 90 votes

  90 votes 3%

  90 votes - 3% of all votes

Total votes: 3178

Votes: 1647

17.09.2020

• I fry 36%, 1152 votes
  1152 votes 36%

  1152 votes - 36% of all votes

• Bake 26%, 825 votes

  825 votes 26%

  825 votes - 26% of all votes

  Read also:  Snake salad from mayonnaise, pepper, peas. Recipe with photo
• Salt 15%, 485 votes

  485 votes 15%

  485 votes - 15% of all votes

• I cook soups 9%, 301 votes

  301 votes 9%

  301 votes - 9% of all votes

• Making cutlets 7%, 212 votes

  212 votes 7%

  212 votes - 7% of all votes

• Kopchu 4%, 113 votes

  113 votes 4%

  113 votes - 4% of all votes

• I bake pies 3%, 90 votes

  90 votes 3%

  90 votes - 3% of all votes

Total votes: 3178

Votes: 1647

17.09.2020

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Tender fillet

Since carp recipes can be made in different ways, it is worth trying a very tender dish that is free of bones.

Ingredients:

• Carp – 1 pc.
• Butter – 100 g.
• Salt and a mixture of peppers - to taste.
• Lemon – 1/2 pcs.
• Flour or breadcrumbs for dredging.

KBJU of this recipe per 100 g is:

• Calorie content – ​​150 kcal.
• Proteins – 15.9 g.
• Fats – 2.9 g.
• Carbohydrates – 5 g.

Step by step recipe:

1. Fresh fish is cleaned according to all the rules, that is, its scales are removed and its giblets are removed.
2. Using a very sharp and fairly long knife, carefully run along the ridge, separating half of the carcass.
3. Then turn over and remove the spine.
4. Cut the fish fillet into portions.
5. Sprinkle heavily with lemon juice, then add salt and pepper on top.
6. Sift some wheat flour onto a plate and roll the fish pieces in it.
7. Heat vegetable oil in a frying pan and cook the fish, bringing it to the desired degree of frying. If you want to get a more dietary dish, then after turning the pieces over, you can add a little water to the frying pan, close it with a lid and simmer the fish fillet.

In batter in a frying pan

If you want to fry carp in a tasty and nutritious way, here’s the best way to do it.

Ingredients for battered fish:

• River fish fillet – 1 kg.
• Wheat flour – 130 g.
• Chicken egg – 1 pc.
• Beer light or dark – 25-35 g.
• Salt and pepper to taste.

KBZHU 100 g of fish in batter is:

• Calorie content – ​​220 kcal.
• Proteins – 13 g.
• Fats – 8.9 g.
• Carbohydrates – 9.5 g.

The cooking recipe consists of the following steps:

1. Cut the fillet into pieces of the required size.
2. Prepare the batter - beat a chicken egg, gradually adding beer to it. Then, when you get a homogeneous fluffy consistency, add flour and bring to the consistency of semi-thick sour cream.
3. Heat vegetable oil in a frying pan - choose refined, deodorized oil so that it does not burn when heated.
4. Roll the fish pieces in the dough and place them on a hot surface with a fork. Fry on both sides with the lid open, achieving a golden brown crust.

In Chinese

The variety of carp dishes can shake the imagination of even the most experienced gourmet. In the cuisine of different nations, there are many recipes for this fish, each of which has a unique taste. Chinese carp is easy to prepare, but you will need to make an effort and select special seasonings to get the original taste.

Ingredients:

• Fish carcass weighing at least 1 kg.
• Ginger root – 1 cm.
• Dry or semi-dry rice wine (if unavailable, can be replaced with grape wine) – 60 g.
• Corn or potato starch – 50-70 g.
• Garlic cloves – 2 pcs.
• Soy sauce – 2 tbsp.
• White onion – 1 medium size piece.
• Ketchup – 3 tbsp.
• Sugar, salt - to taste.
• Sesame seeds – 4 tbsp.
• Wine or raspberry vinegar – 4-5 tbsp.

KBZHU 100 g of fish is:

• Calorie content – ​​210 kcal.
• Proteins – 11.5 g.
• Fats – 4.9 g.
• Carbohydrates – 6.5 g.

Carp is prepared in Chinese as follows:

1. Clean the fish and gut it. Don't forget to remove the gills.
2. On each side, across the ridge, make deep cuts, but try not to reach the bone. Salt the carp inside and out, sprinkle with the entire amount of wine.
3. While the fish is marinating, chop the onion, garlic and ginger root as finely as possible.
4. Heat vegetable fat in a wok and very quickly fry the peeled vegetables and roots. Then remove them with a slotted spoon.
5. Send the fish there and fry it on both sides quite quickly.
6. Place it on a paper towel to absorb excess fat.
7. Add back the onion, ginger and garlic. Add vinegar, ketchup and soy sauce to them. Lightly heat the mixture and add carp to it.
8. Simmer over low heat for approximately 5-7 minutes.
9. While the fish is cooking, dilute the starch in a small amount of water so that there are no lumps. Add to the fish sauce, trying to spread evenly over the surface.
10. Simmer for another 3-5 minutes and serve.

Soup with semolina

You can also cook liquid dishes from carp. Fish soup with potatoes and semolina is traditional for Rus'.

To prepare it you will need the following components:

• Carp – 1 pc.
• Potatoes – 300 g.
• Semolina – 140 g.
• Filtered or bottled water – 3 l.
• Carrots – 2 pcs. medium size.
• Onion – 2 pcs.
• Salt and spices - to taste.
• Butter – 60 g.
• Bay leaf, ground pepper, salt - to taste.

KBZHU 100 g of fish soup is:

• Calorie content – ​​120 kcal.
• Proteins – 5.7 g.
• Fats – 3.7 g.
• Carbohydrates – 5.9 g.

To prepare fish soup, you need:

1. Clean the fish and cook it.
2. When it is half cooked, take it out and strain the broth through a sieve so that there are no seeds in it.
3. Peel potatoes, onions and carrots. Cut into small cubes.
4. Put the broth on the fire and put the vegetables there. 3-5 minutes after the soup boils, add semolina.
5. Stir everything thoroughly so that the cereal does not stick together in lumps.
6. Add carp meat and a piece of butter.
7. Add salt and pepper, add bay leaves and peppercorns and cook for another 3-5 minutes.

Shish kebab on the grill

Soft fish kebab is prepared using lemon juice, as it has a gentle effect on the meat, does not interrupt the interesting aroma of carp and gives the dish a fresh aroma. Required:

• carp steaks – 1.5 kg;
• purified olive oil – 50 ml;
• lemon juice – 40 ml;
• a pinch of black pepper ground in a mortar;
• coarse sea salt - 1 tsp.

You need to prepare the fried treat according to plan: Marinate the fish steaks in lemon juice and oil for half an hour. Sprinkle with salt and seasonings, then place on the grill. Fry on each side for 7 minutes. Serve the finished kebab with sour cream and garlic sauce, chopped herbs and a mix of juicy vegetables.

In a slow cooker

Homemade carp is also good in a slow cooker. This recipe is best suited for those who follow a healthy diet. But if you use different seasonings, then the dietary dish can be improved in taste, giving it spicy notes, sourness or an original smell.

Ingredients for carp in a slow cooker:

• Fish – 1-2 pcs.
• Onion – 1 head.
• Carrots – 2 small pieces.
• Bay leaf – 1 pc.
• Vegetable fat – 2-3 tbsp.
• Butter – 50 g.

KBZHU 100 g of fish in a slow cooker is:

• Calorie content – ​​106 kcal.
• Proteins – 12 g.
• Fats – 4.6 g.
• Carbohydrates – 2.5 g.

How to cook carp in a slow cooker:

1. First gut the fish, removing the gills and removing the backbone. Cut the resulting fillet into portions.
2. Peel the onions and carrots and fry them in a frying pan, it is better to use butter for this. You can put raw vegetables directly into the slow cooker, but pre-frying allows you to make the taste of the dish more intense.
3. Place the fish in the multicooker bowl, place the cooked vegetables on top, pour in a little water and vegetable oil. Salt, pepper, and add a washed bay leaf.
4. Close the top with a lid and set the appropriate mode - extinguishing. For filleted fish, 15 minutes of cooking time will be enough.

Carp in the oven - the most delicious recipes for baking fish

Carp in the oven is a wonderful dish with which you can feed your family or guests for lunch or dinner. You can approach each proposed recipe individually, adapting it to your taste preferences and thereby simplifying the technology or adding new products to the composition.

How to deliciously cook carp in the oven?

The algorithm for preparing carp is not much different from similar processes for processing other river fish. However, if you are faced with such a task for the first time, before you begin executing any recipe, you should familiarize yourself with the simple basic rules that accompany each of them.

1. Fresh fish is cleaned, gutted, head or gills removed, then washed and dried.
2. The smell of mud inherent in this type of fish can be easily neutralized with lemon, onions, sprigs of fresh herbs or a spicy marinade.
3. You can simply bake carp in the oven in a mold or on a baking sheet, placing it in a sleeve, or wrapping it in foil.
4. How long to bake carp in the oven depends on the weight of the fish. A medium-sized carcass will need to be kept at a temperature of 200 degrees for 40-50 minutes.

How to cook a whole carp in the oven?

To bake a whole carp in the oven in the classic manner, a properly prepared fish carcass is rubbed on all sides and inside with a mixture of salt and pepper. If desired, you can sprinkle it with lemon juice and rub it with vegetable oil to retain maximum juices and make the dish browner.

Ingredients:

• carp – 1 piece;
• lemon – 0.5 pcs.;
• salt, pepper - to taste;
• vegetable oil – 30 ml.

Preparation

1. The fish is rubbed with salt and pepper, sprinkled with lemon juice and oil, and placed in a mold or on a baking sheet.
2. If desired, place several lemon slices into the belly.
3. Place the dish in a heated device and cook the carp baked in the oven for 30-40 minutes.

Carp baked in the oven with potatoes

If you need to quickly and easily organize a full dinner or lunch, cook carp in the oven with potatoes and you are guaranteed a delicious meal and grateful reviews from eaters. The main thing is to thinly slice the peeled potato tubers so that the vegetable has time to bake well while the fish is ready.

Ingredients:

• carp – 1 piece;
• potatoes – 1 kg;
• onion and bell pepper – 2 pcs.;
• mayonnaise – 150 g;
• salt, pepper, dry herbs - to taste;
• vegetable oil – 30 ml.

Preparation

1. Prepare the fish and vegetables by thinly slicing the potatoes and the desired slices of peppers and onions.
2. Place the seasoned vegetable mixture on a baking sheet or place fish grated with salt and pepper on top of the pan.
3. Lubricate vegetables and fish with mayonnaise and sprinkle with herbs.
4. Bake carp with potatoes in the oven for 40 minutes at 200 degrees.

Carp in the oven in foil

Carp baked in foil according to the following recipe turns out surprisingly juicy and aromatic. The fish acquires a special smell thanks to onions and sprigs of fresh herbs, which fill the belly, and butter preserves the juices and enriches the taste. The carcass can be cooked either with the head, removing only the gills, or without it.

Ingredients:

• carp – 1 piece;
• onion – 1 pc.;
• dill and parsley - 1 large bunch;
• salt, pepper, spices - to taste;
• butter – 100 g.

Preparation

1. The fish is rubbed inside and out with salt, pepper, and spices.
2. Place pieces of butter, onions and sprigs of herbs into the belly.
3. Wrap the fish in foil and place it in a heated device on the middle shelf.
4. Bake the carp in the oven for 40 minutes at 200 degrees.

How to cook carp in the oven in pieces?

Carp fillet in the oven, cut into pieces, with the right approach will turn out no less tasty than a whole fish. In addition, a dish prepared in this manner has an undeniable advantage: the complete absence of bones, which for many are an obstacle to the design and consumption of compositions involving carp.

Ingredients:

• carp fillet – 1 kg;
• onions – 2 pcs.;
• mayonnaise – 150 g;
• salt, pepper, spices for fish - to taste;
• vegetable oil – 25 ml.

Preparation

1. The fillet pieces are salted, peppered, seasoned with seasonings and left for 20 minutes.
2. Chop the onion, season with mayonnaise, and place in a pillow-shaped mold.
3. Place the fillets on the onion slices, sprinkle the fish with oil, cover with foil and place in an oven preheated to 200 degrees for 20 minutes.
4. Remove the foil and brown for another 10 minutes.

Stuffed carp baked in the oven

Stuffed carp in the oven will require some skill, patience and free time to prepare it. However, the result will fully recoup all costs and will delight everyone with a truly royal dish that will become a welcome guest at any holiday table or will delight loved ones at a family feast.

Ingredients:

• carp – 2 kg;
• onions and carrots – 2 pcs.;
• cabbage or mushrooms – 300 g;
• fish caviar – 100-150 g;
• mayonnaise – 100 g;
• salt, pepper, fish spices, lemon juice - to taste;
• vegetable oil – 50 ml.

Preparation

1. Sauté onions and carrots in a frying pan, then add shredded cabbage or mushrooms and fry until tender.
2. Add caviar and season the mixture to taste.
3. The cleaned carp is cut along the back, the backbone is separated, all the bones and entrails are removed, washed, rubbed with salt, spices, and sprinkled with lemon juice.
4. Fill the fish with the filling, place it on a baking sheet, grease it with mayonnaise, bake at 180 degrees for 1.5 hours.

Carp in sour cream in the oven

When studying carp dishes in the oven, the option of baking fish with sour cream attracts special attention. In this execution, the dish acquires a special, incomparable taste, an amazing aroma and turns out extremely juicy and appetizing. Pre-marinating will add color to the flavor palette.

Ingredients:

• carp – 1 piece;
• soy sauce, vegetable oil and mayonnaise - 2 tbsp each. spoons;
• seasonings for fish - 1-2 tbsp. spoons;
• sour cream – 150 g;
• dill – 1 bunch;
• salt pepper.

Preparation

1. The fish is rubbed with salt and seasonings, greased outside and inside with a mixture of mayonnaise and soy sauce, and left for a couple of hours.
2. Place the carcass on a baking sheet, generously grease it with sour cream, and put dill in the belly.
3. Carp with sour cream is baked in the oven for 20 minutes on each side.
4. After turning over, grease the other side of the fish with sour cream.

Carp baked in the oven with vegetables

Carp with vegetables in the oven is juicy and has an unusual taste. As a filling, you can use either a classic mix of onions and carrots, or expand the composition by adding tomatoes, bell peppers and other vegetables. In this case, sour cream can be replaced with mayonnaise or simply grease the fish with vegetable oil.

Ingredients:

• carp – 2-3 kg;
• lemon – 1 pc.
• onions and carrots - 1 pc.;
• tomatoes and bell peppers - to taste;
• seasonings for fish - 2 tbsp. spoons;
• sour cream – 100 g;
• dill – 1 bunch;
• salt, pepper, vegetable oil.

Preparation

1. The fish is rubbed with salt and seasonings, brushed with oil and lemon juice and filled with a mixture of chopped vegetables and herbs.
2. Place the carcass on foil, brush with sour cream, top with lemon slices, cover with foil on top, and place in a preheated oven.
3. After 1-1.5 hours, the baked carp will be ready.

Carp baked in a sleeve in the oven

Insanely delicious carp in a sleeve in the oven, prepared according to the following recipe, will surprise you with its unusual taste and amazing juiciness of the pulp. Garlic will add piquancy to the fish, and the juices will be retained by the kitchen accessory in which the carcass is placed before baking. If desired, you can cut the film 15 minutes before the end of cooking and brown the fish on top.

Ingredients:

• carp – 1 piece;
• lemon – 0.5 pcs.
• garlic – 3-5 cloves;
• salt, pepper, seasonings, vegetable oil.

Preparation

1. The fish is seasoned outside and inside with salt and pepper, rubbed with garlic, ground with butter.
2. Place the carcass in a sleeve, tie the edges, pierce the film on top in several places and put it in the oven for 40-50 minutes.

Carp in the oven with lemon in foil

For those who like fish with a pleasant acidity, they will like carp with lemon in the oven. Vegetables and herbs will add a special taste, which can be used to complement lemon slices when stuffing the belly of a fish. In this case, the dish is prepared in foil, which can be replaced with a baking sleeve or the fish can be cooked in a dish with a lid.

Ingredients:

• carp – 1 piece;
• lemon – 1 pc.
• onion and pepper – 1 pc.;
• greens – 1 bunch;
• salt, pepper, seasonings, vegetable oil.

Preparation

1. The fish carcass is filled with a mixture of chopped onions, peppers, herbs and lemon slices.
2. Half a lemon is cut and inserted into transverse slits on the back of the carp.
3. Wrap the carcass in foil and bake for 40-50 minutes at 200 degrees.

Source: https://womanadvice.ru/sazan-v-duhovke-samye-vkusnye-recepty-zapekaniya-ryby

In sweet and sour sauce

Homemade carp cooked in sauce will be an excellent addition to both everyday and holiday tables. The recipe is quite simple, so even novice housewives can easily prepare it in their kitchen.

Ingredients:

• Carp fillet – 1.5 kg.
• Carrots – 3 pcs.
• Onion – 3 heads.
• Butter – 50 g.
• Spices and salt - to taste.
• Wine or apple cider vinegar - 2 tbsp.
• Soy sauce – 1 tbsp.
• Garlic cloves – 5 pcs.

KBZHU 100 g of carp in sweet and sour sauce is:

• Calorie content – ​​210 kcal.
• Proteins – 12.4 g.
• Fats – 8 g.
• Carbohydrates – 7.6 g.

Step-by-step recipe for cooking carp in sweet and sour sauce:

1. Cut the fillet into portions.
2. Peel the carrots and onions and grate them on a coarse grater or cut them into small cubes.
3. Pour soy sauce and sour vinegar over the vegetables and set aside. To make the sauce sweeter, you can add a pinch of sugar.
4. Heat vegetable oil for frying in a frying pan, add the fish and fry it, not forgetting to add salt and pepper first. Frying time on each side is no more than 2 minutes.
5. Then place a bed of pickled vegetables on top of the fish.
6. Close the lid and simmer over low heat for approximately 15 minutes.

Spicy heh

Asian dishes made from carp have long won the love of their compatriots. The moderately hot and spicy dish is easy to prepare and does not require heat treatment. Cooking is carried out by marinating, so river fish should be steamed in advance. You will need: carp fillet - 500 g, 9% vinegar - 60 ml, a couple of onions, 1 carrot root, crushed black pepper and salt - as needed, sugar - 1 tbsp. l., vegetable oil – 120 ml.

Algorithm of actions: Cut the fillet into strips, pour in vinegar and refrigerate for 2 hours. Add chopped onion, mix and leave for another 2 hours. Chop the rest of the onion and carrots and fry in oil. Add fried vegetables, peppers, butter and sugar to the fish. Leave the preparation for 2 hours. Before serving, stir the dish to enrich the slices with the flavors of spices.

In the oven with vegetables

Cooking carp in the oven is an excellent option for those who do not want fried fish, but strive for a balanced diet. The calorie content is reduced, but the nutritional value remains the same.

Ingredients for baked fish:

• Carp – 2 pcs.
• Carrots – 2 pcs.
• Onion – 2 pcs.
• Butter – 50 g.
• Sour cream – 2-3 tbsp.
• Salt and spices.

KBZHU 100 g baked fish:

• Calorie content – ​​167 kcal.
• Proteins – 13 g.
• Fats – 7 g.
• Carbohydrates – 6.5 g.

Step-by-step cooking process:

1. Remove the scales from the fish and gut the belly.
2. Cut it into pieces. Place in a baking dish.
3. Salt and add spices as desired.
4. Distribute pieces of butter.
5. Peel the onions and carrots and cut into slices or half rings. Place the onion on top of the fish and the carrots on top.
6. Grease with sour cream and put in the oven. Baking will last for 20-30 minutes.

In foil

You can treat unexpected guests with this dish or pamper your family on a weekday evening. Cooking carp in the oven in foil is not difficult, and the finished fish has a great taste and is very healthy. Frozen carcass is not suitable in this case, as it may lose its structure during cooking. A large fish would be an ideal choice for baking: its meat is the juiciest and densest.

Ingredients:

• butter – ½ pack;
• carcass carcass;
• pepper mixture;
• dill;
• onions – 3 pcs.

Cooking method

Cut and wash the fish. Rub it with spices inside and outside. Line a baking sheet with foil. Place the carcass on top, then carefully stuff it with onion rings, finely chopped herbs and slices of butter. Top the fish with the rest of the onion and herbs. Wrap the product in foil and bake at 190 degrees in the oven. How long should you bake carp? This will take 30-45 minutes, depending on the size of the fish.

Ear in Elizabethan style

You can make soup from fresh or frozen carp. An excellent option would be Elizabethan ear.

Ingredients for making soup:

• Carp – 1 kg.
• Tomatoes – 500 g.
• Potatoes – 500 g.
• Onion – 1 pc.
• Salt, peppercorns - to taste.
• Dill – 1 bunch.
• Butter – 70 g.

KBZHU 100 g of soup:

• Calorie content – ​​90 kcal.
• Proteins – 3 g.
• Fats – 1.6 g.
• Carbohydrates – 2.5 g.

Recipe description:

1. The fish is cleaned and its head is cut off. The carcass must be thoroughly washed inside and out.
2. Peel onions, carrots, potatoes. Cut into small cubes.
3. Pour boiling water over the tomato so that it is easy to remove the skin. Cut the pulp into cubes.
4. Wash the dill, dry with a towel and chop as thinly as possible.
5. Boil 3 liters of water in a saucepan. Throw in the fish, which has previously been divided into several large pieces.
6. Then, when it is fully cooked, carefully remove it from the broth with a slotted spoon, preventing it from breaking. Strain the broth through a sieve so that no bones get in.
7. Return the broth to the heat and add all the vegetables except tomatoes. Boil over low heat for 3-5 minutes. Then add the tomato pieces.
8. Return the fish pieces to the soup. Since the carp is very bony, you can first remove all the flesh from the ridge and ribs.
9. Boil for a couple more minutes with the fish, add butter and finely chopped dill. Then immediately turn off the ear.

Fish soup with rice

One of the most popular fishing dishes is rich fish soup. You can use leftovers from carp in cooking, which makes the soup economical. Required: carp tail and ready, 2.5 liters of purified water, 4 potatoes, onion and carrot, 100 g long rice, 1 bay leaf, 3 garlic cloves, large bunch of dill, 2 tbsp. l. purified vegetable oil, 2 tsp. coarse salt, fish spices - to taste.

Step-by-step cooking method: For the broth, put the fish remains in a pan, fill it with water and cook, skimming off the foam, for 15 minutes. Next, add bay leaf and salt and pepper. Cook the broth for another 1 hour. Peel, wash and cut all the remaining vegetables into equal cubes, fry in oil until golden brown, add to the soup and cook until tender. Strain the broth and add potato pieces and rice.

When finished, add garlic, finely chopped herbs and coarsely ground black pepper to the pan.

With buckwheat in the oven

Baking is great for cooking carp. In order not to spend a lot of time on cooking, you can make fish together with buckwheat and onions.

Recipe Ingredients:

• Carp - weighing approximately 1.5 kg.
• Onions – 2 heads.
• Buckwheat – 1/2 cup dry.
• Lemon – 1/2 pcs.
• Butter – 40 g.
• Sour cream – 150 g.
• Salt - to taste.

KBZHU 100 g fish stuffed with buckwheat:

• Calorie content – ​​243 kcal.
• Proteins – 14 g.
• Fats – 6.8 g.
• Carbohydrates – 9.8 g.

Recipe description:

1. Carefully gut the fish without disturbing the integrity of the belly and back. Be sure to remove the gills so that the final dish does not taste bitter.
2. Rinse outside and inside and sprinkle vigorously with lemon juice.
3. Boil buckwheat in lightly salted water until half cooked.
4. Fry the onion in butter, after chopping it into cubes.
5. Mix onion with buckwheat. Stuff the carp's belly with the minced meat. If necessary, chop with a wooden skewer and place in the oven to bake. But first, intensively grease the fish with sour cream so that a ruddy, appetizing crust forms on it.
6. Oven time is about 30 minutes.

Stuffed with mushrooms

The delicate taste of carp goes well with mushrooms, vegetables and spices. Ingredients: carp, peeled from giblets – 1.5–2 kg, 200 g fresh champignons, 2 eggs, ½ cup long rice, 2 onions, butter – 2 tbsp. l., 100 ml thick sour cream, spices for fish - 1 tsp., a large bunch of dill.

Fried carp recipe

Algorithm for preparing delicacies:

1. Rub the carcass with salt, season with pepper and refrigerate for 30 minutes. Chop the onion with mushrooms and fry in butter until golden brown.
2. Boil eggs and long rice. Place rice and chopped boiled eggs into the mushroom mixture.
3. Line a baking dish with foil and grease it. Place the carcass into the mold and fill the belly with the filling. Rub the carp with sour cream and place in the oven at 180 degrees for 30 minutes.

For cooking, you should use a fresh carcass, since previously frozen carp dries out and loses its taste when baked. The dish will turn out tender, appetizing and very tasty.

As a filling for fish, it is customary to take any aromatic herbs, rice, buckwheat and vegetables.

Fried with onions

Bony carp will be very tasty if you cook it in a frying pan with onions. This fried fish can be served on both everyday and holiday tables.

Ingredients:

• Fresh carp – 2 fish.
• Onions – 4 pcs. medium size.
• Salt and ground white pepper - 2 pinches each.
• Lemon – 1/2 pcs.
• Vegetable oil – 4 tbsp.

KBZHU 100 g of fried carp:

• Calorie content – ​​210 kcal.
• Proteins – 12.4 g.
• Fats – 6.9 g.
• Carbohydrates – 2.5 g.

Step-by-step cooking process:

1. Clean the carcass from scales, gut the intestines and cut off the head. Carefully, placing the knife between the meat and the ridge, fillet it. At the same time, removing the pulp from all the bones.
2. Cut the fillet into portions.
3. Heat the lean fat in a frying pan and add the fish first. Achieve a golden crust, then turn over and place all the onions on top. Season with salt and pepper and sprinkle with lemon juice.
4. Close the lid and cook until done.

Juicy cutlets

Juicy and very appetizing cutlets from tender carp consist of the following food set: fish fillet - 500 g, large onion, whole milk - ½ cup, 3 slices of loaf, 50 g of small breadcrumbs, clarified butter - 4 tbsp. l., fine Extra salt and a dash of pepper - to taste, a bunch of fresh herbs.

Algorithm for preparing the delicacy: Soak pieces of loaf in milk, chop the onion and fry in oil. Grind the fillet twice in a meat grinder, add the squeezed loaf and onion to the fish. Sprinkle the mixture with salt and pepper, then beat it off. Add finely chopped herbs to the minced meat to taste. Form small cutlets from the resulting mass and roll each one in breading. Fry the cutlets in hot oil on each side.

Serve the tender cutlets with a side dish of boiled wild rice or mashed potatoes.

With mushrooms

You can fry carp along with mushrooms. This recipe is found in the cuisine of the Russian and Balkan peoples. To prepare this dish, you will have to spend more time, since it requires longer heat treatment and preliminary preparation.

Recipe Ingredients:

• Carp with a total weight of 1.5 kg.
• Champignons, porcini mushrooms or oyster mushrooms - about 600 g.
• Onions – 2 pcs.
• Sour cream – 200 g.
• Salt and spices - to taste.
• Refined vegetable oil for frying - about 2 tbsp.

KBZHU 100 g of fish with mushrooms is:

• Calorie content – ​​240 kcal.
• Proteins – 12.5 g.
• Fats – 8.1 g.
• Carbohydrates – 6.9 g.

Step by step recipe:

1. Fillet the fish, from which the scales have been removed and the belly has been gutted.
2. Cut into small strips.
3. Cut the onion into half rings.
4. Wash the mushrooms and cut them lengthwise into small slices.
5. Heat vegetable oil in a frying pan. First add the onion and cook until translucent.
6. Add mushrooms and simmer until the moisture has completely evaporated. At the end, add salt and pepper.
7. Place pieces of fish on top, pour sour cream, close the lid and simmer until fully cooked for about 20 minutes.

In sour cream

For an ideal fish dinner of tender carp with sour cream sauce you need: cleaned carcasses, a large onion, ½ cup of thick sour cream, 100 ml of hot water, 1 tsp. fine salt, 1 cup flour, powdered pepper and garlic - a pinch each, clarified butter - 150 ml.

Algorithm for step-by-step preparation of delicacies: Divide the carcasses into portions. Sprinkle each piece with salt and flour. Fry the carp in a frying pan in oil for 15 minutes on all sides. Cut the onion into half rings and place them in the frying pan with the fish slices. Send garlic with pepper and sour cream with water there. Place the workpiece on a low heat on the stove and simmer the mixture for 20 minutes. When finished, add chopped parsley or dill. The result is an incredibly juicy carp with a creamy taste that does not require additional sauces or dressings.

To bring out the taste of carp in a new way, you can bake or fry it in butter.

Bony or not

Like most types of river fish, carp is quite bony. Therefore, if the dish is served on a festive table and or is offered to children, it is better to fillet the carcass first. With this meat you can make a pie, fry it, stew whole pieces of fish, or steam it. It is convenient to prepare multi-component recipes with clean fillet - in sweet and sour sauce or with cereals. You can serve carp beautifully and effectively if you leave it whole, including the head. But first you need to remove the gills. It looks like it is shown in the photo - such fish can be served on a festive table.