Recipe for fried silver carp

It would seem that it could be difficult to prepare such a dish as fried silver carp in a frying pan . Not at all, on the Internet on many women’s and culinary forums, groups and social networks you can find a large number of questions about how to fry silver carp in a frying pan, tasty, quickly and simply.

Since silver carp is a large fish, unlike small river fish, it is not fried as a whole carcass, but in small pieces in the form of steaks. Anyone who has fried this fish at least once knows that it smells like mud, like catfish, and besides, this fish, especially the large ones, is quite fatty. For these reasons, many housewives do not buy it. If you want the fish not to be fatty, buy a carcass weighing up to 3 kg. Moreover, I would like to immediately note the fact that the fat of silver carp is very close in composition to the fat of marine fish.

It is also rich in unsaturated omega-3 fatty acids, which have a positive effect on the functioning of the human body. So here it’s up to you to decide whether to buy leaner fish or, on the contrary, fattier ones. Despite the presence of fat, silver carp, like any other fish, is a dietary food product.

Many women who watch their figure are, of course, interested in the calorie content of fried silver carp in a frying pan. Its calorie content is low and ranges from 80 to 130 kcal. per 100 gr. product. Of course, during a diet it is better to boil it than to fry it.

But you can get rid of the river mud smell in many ways. The surest way is to marinate the silver carp in a marinade before frying. Citrus fruits – lime, lemon, orange – remove fish odor very well. Today I want to invite you to fry silver carp marinated with spices and pieces of lime. In addition to the fact that the meat will absolutely stop smelling like mud, it will become even more tender and juicy, thanks to the acids contained in the lime.

Instead of lime, you can use lemon in the recipe for fried silver carp in a frying pan. Fish with it will turn out no less tasty. As for spices, you can simply buy a bag of fish spices and add it to a bowl with pieces of silver carp, or you can add exactly the spices that you prefer to it.

And now I suggest you go to the recipe and see how to fry silver carp in a frying pan, tasty and quick.

Ingredients:

Silver carp carcass weighing 2-3 kg.,
Half a lime or lemon
Spices: paprika, curry, black pepper, dried basil, garlic, dry adjika - a pinch,
Salt - on the tip of a teaspoon,
Wheat flour - about 50 gr.,
Vegetable sunflower oil – 4 tbsp. spoons.

Cooking steps

Clean the silver carp from scales and entrails, and remove the fins using kitchen scissors. Cut off the head and tail. Remove the gills from the head; the head will be useful for broth (for example, fish soup). Rinse the cleaned fish thoroughly under running water, remove the black film inside.

Cut the silver carp into portions. My fish was large, so I cut it into 4 steaks (pieces), then divided each steak into 2 parts (you get 8 pieces). If in this case the pieces turned out to be large (as in the photo), you can cut each one into 2 more pieces to get 16 pieces of silver carp.

Salt the silver carp pieces, add a mixture of peppers and lemon rings (they need to be lightly crushed with your hands to release the juice), mix well and leave to marinate for 20-30 minutes. Sometimes I leave the fish to marinate overnight; to do this, I put it in the refrigerator.

Today I use cornmeal for breading; it produces a beautiful golden crust. You can also use wheat flour. Dredge the silver carp pieces in flour on one side first.

Then roll the fish in flour on the other side.

Heat the vegetable oil well in a frying pan, add the silver carp pieces, fry, uncovered, over medium heat on both sides until golden brown (about 2-3 minutes on each side, but the frying time depends on the thickness of the fish pieces).

Transfer the fried silver carp from the frying pan to napkins to remove excess oil. Serve the appetizing, juicy, tasty fish with herbs or your favorite side dish.

Fish and dishes made from it are rich in protein, which is extremely necessary for the body, and besides, few treats can compete with them in taste. In order not to rack your brains over what to feed your family, it would be nice to know how to fry a juicy silver carp fillet and its caviar in a frying pan.

The tasty dietary meat of this river inhabitant is rich in unsaturated Omega-3 fatty acids, which are responsible for vascular health and more.

Tips and tricks

The following tips will help you choose the right fish and prepare a delicious, hearty dish from it.

It is best to choose fish weighing more than 1.5 kg: its meat will be more juicy.
The fillet of this fish is great not only for frying in a frying pan, but also for baking in the oven, for cooking steaks on the grill and even for jellied dishes.
If you just want to fry the fish in a frying pan, then you should first marinate it for 20 minutes. Pour a small amount of lemon juice over the prepared fish pieces and add spices. As a result, the meat will be very tender.
Once the fried fish is ready, place the pieces on a napkin to remove excess fat.
Mashed potatoes, rice or vegetable salad are great as a side dish for this fish.

To learn how to fry silver carp, watch the following video.

How to choose a silver carp

People living near the river have always enjoyed better health, and all because the basis of their daily diet is river fish, including silver carp.

But you shouldn’t give up frozen fish steak either. Seasoned with herbs and fried in flour, it turns out to be extremely tasty and stimulates an incredible appetite.

To save yourself and your family from buying a low-quality product, we offer simple rules on how to independently determine the freshness of a river product:

The eyes of silver carp are transparent, there should be no cloudiness.
Pink, clean gills indicate the freshness of the carcass.
The fish is covered in even rows of clean, shiny scales.
It gives off a pleasant river smell.

The opinion that silver carp is very high in calories is wrong. In fact, 100 g of raw fish contains 85 kcal. Grilled steak has a little more calories, but not enough to completely exclude it from your menu.

Nutritional and energy value:

Ready meals
kcal 528 kcal	proteins 105 g	fat 12 g	carbohydrates 0 g
Portions
kcal 88 kcal	proteins 17.5 g	fat 2 g	carbohydrates 0 g
100 g dish
kcal 88 kcal	proteins 17.5 g	fat 2 g	carbohydrates 0 g

Tips for making fried fish even tastier

To further enrich the taste of an already incomparable fish steak, you can season it not just with pepper, but with a pinch of a specially prepared set of spices that can be bought in a store or market.
Sunflower oil can be replaced with olive oil. Just preferably take a variety intended specifically for frying.
To make the crust that appears on the fish during frying even more golden brown and crispy, you need to dip the fillet pieces rolled in flour into a beaten raw egg, and then immediately place them in the frying pan.
There is no need to fry the onion - the fish turns out incredibly tasty and nutritious without it.

How to remove scales

Before cooking silver carp, you need to remove its scales. If you do everything correctly, this procedure will not take much time. You need to clean fish at home by immersing it in water. To prevent a large carcass from slipping out of your hands, it must be secured by the tail. You can easily and quickly get rid of scales by using a toothed scraper. Thanks to this device, the skin of the silver carp will not be damaged. Cleaning should be done in the direction against the growth of scales.

Then rinse the fish and run your hand over it, checking for scales. If necessary, go over it again with a scraper.

The cleaned carcass can be filleted and cooked.

How to fry silver carp caviar in a frying pan

If a fish trophy in the form of a large silver carp also comes with caviar, this is double luck! A carcass weighing 10 kg can contain a whole kilogram or even more. And from this wealth you can prepare a very tasty treat.

Ingredients

Silver carp caviar (fresh) – 300 g;
Ground black pepper - to taste;
Flour – 2 tbsp;
Salt - to taste.

How to deliciously fry silver carp caviar with your own hands

The raw product must be rinsed very well under running water and carefully placed in a deep container.
Pepper and salt it to taste (you can use the remains of the spicy mixture in which the fish was marinated), leave for 15 minutes.
You need to cook caviar in well-heated oil. Frying time – 1-2 minutes on each side. If the pieces are too thick, then at the end of frying they can be kept under the lid for a couple of minutes over low heat.

Silver carp in sesame

Silver carp fried in a frying pan can reveal new facets of taste if you add ingredients traditional to oriental cuisine. Which? Here is their list:

Silver carp - carcass 1.5 kilograms,
salt, black pepper, ground paprika - 1 teaspoon each,
rice or potato starch - 2 tablespoons,
dark soy sauce - 3 tablespoons,
garlic - 2 cloves,
sugar - 1 teaspoon,
ground ginger - 1/4 teaspoon,
sesame - 3 tablespoons,
sesame oil - 1 teaspoon,
refined sunflower oil for frying,
green onions - 2 feathers.

Number of servings: 2;
Cooking time: approximately half an hour.

In a wide bowl, mix starch, soy sauce, spices, sugar, ginger and sesame oil. Add finely chopped garlic. We clean the silver carp, gut it and cut it into small pieces. Dip them in a mixture of spices and sauce with starch, and then roll in sesame seeds. Heat vegetable oil in a frying pan and add pieces of fish. Fry them lightly on one side and then turn them over. When the other side is browned, sprinkle the fried silver carp with another spoonful of sesame seeds, add the remaining marinade and 1 tablespoon of soy sauce. Fry, stirring, for another 2-3 minutes until the sauce has completely evaporated. Place the finished fish on plates and sprinkle with chopped green onions.

Whatever recipe for fried silver carp you choose for your dinner, you can always supplement your menu with other fish dishes that we have collected for you in our “Fisherman’s Kitchen”. For example:

homemade sprats,
heh from pike
bream cutlets and many other recipes!

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In the bait article you will get acquainted with the main types, as well as tactics for using them.

Study everything to become a real fisherman and learn how to make the right choice.

Selection and preparation

High-quality silver carp only comes with clear, transparent eyes and pinkish, clean gills. A good fish has clean and even shiny scales with a pleasant river smell.

Silver carp is a bony fish. Therefore, when purchasing, it is better to choose large carcasses weighing about one and a half kilograms with large bones, which are easier to examine and remove when cleaning, than small ones. You can find a large specimen cut into steak in the store. Silver carp is found on sale (usually in supermarkets) in portioned pieces, which only need to be washed, dried and fried.

Advice: It is better not to thaw frozen silver carp, if it is pre-cleaned before frying; the meat will be tastier and juicier.

If you buy uncut fish, rinse it under running cold water, clean off the scales with a sharp knife, cut off the head and fins with a tail, cut and gut the belly and wash it.

For silver carp, you can cook a marinade. The cleaned carcass (about a kilo) is butchered and cut into pieces. A liter of water is boiling. Throw into it 3 bay leaves, 10 peppercorns, 3 cloves, half a teaspoon of coriander and rosemary, 200 g of salt and 100 g of sugar. The composition is boiled for 2 minutes. and removed from the stove. 100 ml is poured into the marinade liquid. nine percent table vinegar and add onion rings (1 pc.). The silver carp is placed in jars, the marinade mixture is poured into them, the container is closed and put away in the dark and cool for a couple of days.

Recipe 5. Fried silver carp with tomato paste, carrots and onions

500 grams of fish;
onions - 1 pc.;
carrots - 1 pc.;
salt, spices;
tomato paste 1 tablespoon;
2 tbsp. spoons of flour;
2 tbsp. spoons of sunflower oil.

Cleaned silver carp, cut into portions, must be salted and rolled in flour on both sides. Then fry the fish in a well-heated frying pan until cooked. Peel the vegetables. Using a grater, preferably a coarse one, grate the carrots and finely chop the onion. Take another frying pan, add vegetables to it, add tomato paste and fry. Place the fried fish in a mold and pour a mixture of vegetables and tomato paste on top. Place everything in a preheated oven for 15 minutes. Fried silver carp in a frying pan is ready.

Classically

In order to fry fish, you need to prepare: a kilogram of silver carp meat, a couple of onions, half a glass of vegetable oil, half a lemon, 5 large spoons of wheat flour, half a teaspoon of salt and a third of a teaspoon of ground black pepper.

Before frying, the fish is marinated in a quick and easy way. Silver carp meat is washed and wiped with paper towels. After receiving portioned pieces, coat them in a salty pepper mixture. Squeezed lemon juice is sprinkled over the silver carp pulp. The pieces are mixed to evenly distribute the spices over them.

Take a deep plate, place silver carp meat in it, and put a lid on top. It is necessary to marinate the raw materials for 30 minutes, placing them in the refrigerator.

The onion should be cut into rings, the thickness of which is about 5 millimeters. The frying pan is either cast iron or something else, but the bottom must be thick and the capacity large. While it is heating up on the stove, pour in refined oil and warm it up. Before frying, the pieces of fish are placed in flour, shake off the excess, and place them in a frying pan with the oil beginning to sizzle.

Caviar

Silver carp caviar is also fried. To fry 300 grams of eggs, you will need: 2 tablespoons of flour, ground black pepper to taste and a little salt.

Raw products are washed in running cool water. In a deep plate, pepper it, add some salt, wait 15 minutes. Then place it in hot vegetable oil in a frying pan. You need to fry for a minute or two, turning the caviar mass over, and the same amount more. You can't overexpose it.

Tip: Fried caviar is served as an independent delicacy or in addition to fish.

With lemon

To fry delicious aromatic and juicy fish, you will need the following ingredients: two and a half kilos of silver carp, a little mixture of peppers and salt, 5 lemon rings, refined butter, about one and a half cups of corn or wheat flour.

The silver carp is cleaned and gutted. Kitchen scissors will help you cut off the fins. The head and tail are cut off, the head can later be placed in the ear, so the gills are removed from it. The carcass is washed, the black film inside is cleaned off so that there is no bitterness.

One carcass is divided into 4 large portions, each of which is divided in two, resulting in 8 pieces, but these, if width allows, can be cut into 16 pieces.

Jellied

Fish aspic is a beautiful and tasty holiday dish. If you plan to serve it to guests, you should carefully consider decorating the treat. To do this, you can add canned peas, corn, pieces of vegetables, and herbs to the dish.

Composition of ingredients

For the dish you need to take:

silver carp heads – 1.4-1.5 kg;
fresh parsley (leaves) – 1 bunch;
garlic – 3-4 cloves;
carrots (large) and white onion - 1 pc.;
parsley root – 40 g;
black peppercorns – 8-9 pcs.;
celery root – 80-90 g;
laurel leaf – 5 pcs.

From the specified amount of products, approximately 5-6 servings of aspic are obtained. If desired, you can also add a small amount of fish fillet to the treat.

Step-by-step cooking process

The cooking process includes several stages:

The process should begin by preparing the fish heads. Each one needs to be cut into two identical parts, after which the gills must be carefully removed. Next, you need to thoroughly rinse the pieces under cold running water. They must be processed until the liquid becomes clear.
The next step is to tackle the vegetables. You need to peel the roots of celery and parsley, as well as onions and carrots. Next, all prepared components should be cut. Roots - in large cubes, vegetables - in smaller pieces.
Place the prepared fish heads in a large saucepan, add cold water and cook. After the liquid boils, it is necessary to remove the foam from its surface in order to obtain a clear broth.
Next, you can reduce the heat on the stove and pour in pieces of roots and vegetables. And after about another 10-15 minutes of cooking, add bay leaves, peppercorns, and salt to taste.
It takes about another half hour to cook the aspic base. Afterwards, remove the onions and roots, add the greens. The latter must first be washed, dried and chopped. There are still 5-6 minutes of cooking left.
You will need to cool the fish directly in the broth. When it cools down, you need to disassemble the pieces and remove the bones from them. Only the pulp will be sent to the filling molds. If desired, you can also add pieces of boiled fillet, any vegetables, and legumes for decoration.
The broth must be thoroughly strained. If desired, it can be salted to taste.
Add gelatin to the still warm broth, mix well, and then heat the mass. Then it must be filtered through the finest sieve.
The resulting broth needs to be poured over the fish pieces.

All that remains is to put the filler in a cool place. It is best to first place the treat on the balcony, and only then move it to the bottom shelf of the refrigerator.

How to serve a dish

The finished aspic is served chilled as a snack. It needs to be cut into neat portions and placed on a large plate. You can decorate the treat with fresh herbs and miniature pickled cucumbers.