Carp dishes: recipes for cooking carp in the oven and in a frying pan. Methods for cooking mirror carp in the oven How long does it take to cook carp in the ear

Of the freshwater fish, carp is considered one of the most delicious. You can prepare it in different ways: some like it fried, others prefer it steamed, and others like it baked. The last option can be called universal, because carp baked in the oven is tasty, satisfying and at the same time healthy dish, which also looks royal. There is no shame in serving this on a holiday table, not to mention a cozy family dinner.

Cooking features

Oven-baked carp will be tasty and appetizing if done correctly.

• The main secret of culinary masters is the ability to choose the right products. If you want to get a delicate-tasting, aromatic and healthy dish, opt for live fish. The fresher the carp, the better the dish made from it will turn out.
• In cases where it is not possible to use fresh fish for baking, you can purchase dry frozen carp. But it must be taken into account that it should not be covered with an ice crust. Such fish can only be defrosted gradually. It is best to leave it in the refrigerator until it completely thaws.
• A high-quality carp looks like this: its gills are pink or bright red, its eyes are clean, its belly is not swollen, its scales are smooth and shiny, and the carcass itself is elastic. If the meat easily comes off the bones, the fish’s eyes are cloudy, there are red spots on the scales, and the gills have a dark tint, then most likely it is not the freshest fish. It will not turn out to be a tasty dish no matter how you cook it.
• Many people are confused by the smell of mud when preparing freshwater fish. You can make it less pronounced if you marinate the carp in lemon juice and spices before cooking. Onions, garlic, and herbs will also help fight off the unpleasant odor.
• Many small bones that threaten to prick the palate or get stuck in the esophagus can turn even amateurs away from carp fish dishes. However, solving this problem is actually very simple. To do this, you only need a sharp knife. They need to make very frequent vertical cuts on the carp carcass in the area of ​​its back. This way you crush dangerous bones, making them harmless.
• It is best to bake carp whole, so when cleaning and gutting the carcass the head is usually left on.
• The juiciest carp comes out if it is baked in foil, which prevents the juice from leaking out. However, in this case, the fish may not be appetizing enough, as it will be deprived of an appetizing crust. The situation can be corrected simply: 15 minutes before the end of cooking, unwrap the foil.

The baking time for carp depends on its size and the recipe chosen. Cooking technology may also depend on it.

Carp baked in the oven with herbs

• carp – 1 kg;
• fresh parsley – 50 g;
• fresh dill – 50 g;
• garlic – 4 cloves;
• mayonnaise – 100 ml;
• vegetable oil– 20 ml;
• salt, black or white ground pepper - to taste.

Cooking method:

• Clean, gut and rinse the carp thoroughly. Salt and pepper the carcass on all sides.
• Crush the garlic with a press and rub the carp carcass with it inside and out.
• Place greens inside, leaving a few sprigs for decoration.
• Using a pastry brush, brush a large sheet of foil. Place it in the roasting pan.
• Place the carp in the roasting pan.
• Lubricate the fish with mayonnaise.
• After preheating the oven to 180 degrees, place the roasting pan with the carp in it. Bake it for 50 minutes.

Recipe for the occasion::

Before serving the fish, it is better to remove the greens from the carp. You can decorate it with sprigs of fresh herbs, set aside during cooking.

Carp baked with honey

• carp – 1 kg;
• honey – 100 g;
• onions – 0.2 kg;
• butter – 80 g;
• balsamic vinegar – 40 ml;
• coriander seeds – 20 g;
• salt, ground pepper (black or white) - to taste.

Cooking method:

• Prepare the carp by cleaning, washing and seasoning with salt and pepper.
• Finely chop the onion and fry it in butter.
• Mix the onion with melted honey and balsamic vinegar. Add coriander seeds.
• Cover the carp with the resulting sauce inside and out. Let it marinate for half an hour.
• Place the carp on a parchment-lined baking sheet.
• Place in the oven preheated to 180 degrees and bake it for 45 minutes.

Carp prepared according to this recipe has an unusual, but very attractive aroma and delicate taste.

Carp baked in foil with lemon

• carp – 1 kg;
• carrots – 100 g;
• onions – 100 g;
• lemon – 1 pc.;
• vegetable oil – 20 ml;
• soy sauce – 20 ml;
• ground black pepper - to taste.

Cooking method:

• Clean and cut the fish. Rinse the carcass well and pat dry with a towel.
• Make vertical notches on the back. Make one long longitudinal cut on each side.
• Water soy sauce and pepper.
• Cut the carrots into small semicircles, and the onion into half rings. Place a few onion rings and carrot pieces inside the carp.
• Wash the lemon, cut in half and cut into half rings. Insert lemon slices into the slits on the fish.
• Place a large sheet of foil in an ovenproof dish and grease it with oil.
• Place half of the vegetables on foil. Place the carp on the vegetable “pillow” and the remaining vegetables on it.
• Form a ball from the foil, then wrap the fish in another layer of foil.
• Place the foil-wrapped fish in the pan.
• Turn on the oven and wait until the oven temperature reaches 180 degrees.
• Place the dish with the fish in the oven. Bake for 1 hour. If you want the carp to brown, 15 minutes before cooking, tear the foil, move the vegetables to the sides and continue baking until done.

Carp baked according to this recipe looks very beautiful, so almost everyone will want to try this dish.

Carp baked with vegetables

• carp – 1 kg;
• carrots – 150 g;
• onions – 150 g;
• dill – 50 g;
• garlic – 2 cloves;
• vegetable oil – 50 ml;
• sour cream – 100 ml;
• salt, seasonings - to taste.

Cooking method:

• Clean the carp from scales, gut it, cut off the fins. Wash the carcass well and dry it with a napkin.
• Salt and season the fish.
• Finely chop the dill with a knife. Mix it with sour cream. Squeeze garlic into sour cream and stir. Set half the sour cream aside.
• Grate the carrots using the large or medium hole side of a grater.
• Peel the onion and cut into thin rings. If the onion is large, then it is better to cut it into quarters of rings.
• Heat oil in a frying pan and add onion. Fry over low heat for 5 minutes.
• Add carrots to the onions and fry the vegetables together for another 10 minutes.
• Remove the vegetables from the pan and mix them with one part of the sour cream. Stuff the fish with the mixture.
• Coat the carp on both sides with the second part of the sour cream.
• Wrap the fish in several layers of foil. Place on a baking sheet.
• Preheat the oven to 180 degrees, place a baking sheet with the workpiece in it. After 40 minutes, carefully, so as not to burn yourself, tear and open the foil. Bake the carp for another 15 minutes.

This carp recipe is one of the most famous. This dish has a balanced taste, is delicate in taste and looks “elegant”.

Carp baked with tomatoes and olives

• carp – 1 kg;
• sour cream – 100 ml;
• olives – 5 pcs.;
• cherry tomatoes – 3 pcs.;
• soy sauce – 40 ml;
• olive oil – 50 ml;
• marjoram, ground black pepper - to taste.

Cooking method:

• Prepare the carp by cleaning, washing and drying it.
• Prepare the marinade by mixing soy sauce with olive oil and spices.
• Coat the fish on all sides with marinade and refrigerate for an hour.
• Remove the carp from the refrigerator, stuff it with halved tomatoes and whole olives.
• Wrap in foil and place in an oven preheated to 180 degrees for 50 minutes.

Cooked according to this unusual recipe The carp turns out to be aromatic, pleasant to the taste, and it looks very appetizing.

Carp baked in the oven is a tasty and at the same time very beautiful dish that can be served even on festive table. Knowing the intricacies of its preparation, even a novice cook can do this.

Product Matrix: 🥄

If you constantly cook the same dish, then sooner or later you will definitely get tired of it. That is why you need to try to cook even your favorite food in different ways.

Before you cook carp, you must first buy it. When choosing carp, you need to pay attention to its freshness. Of course, it is better to buy live fish. For frying, fish that weighs about one and a half to two kilograms is suitable. After all, separated pieces of such carp will be able to fry well, and there will be fewer small bones. There are several types of carp: mirror, naked, scaly; any type of carp is suitable for frying.

Among the recipes for cooking fish, those that are prepared in foil take precedence. How to cook carp in foil tasty and fast?

Bake in foil

To prepare this dish you will need:

1 kg or a little more fish (carp)

3 carrots

6 pieces of bulbs

Vegetable oil

Seasonings for fish

Cooking process:

1. Clean the fish and rinse thoroughly. There is no need to cut off the head and tail of the carp. We make cuts across the head.

2. Then rub the fish carcass with seasonings and salt and leave for about half an hour (a little more is possible).

3. Meanwhile, peel the onions. Half the onion should be cut into cubes and half into rings.

4. Grate the carrots.

5. Fry finely chopped onions and carrots.

6. Place half of the onion, which is cut into rings, on foil and pour a little sunflower oil on it, and put stuffed carp on it fried vegetables. Place the remaining onion on top of the carp and pour oil again. Then wrap it in foil.

7. Place the carp in foil on burning coals.

8. You need to keep the fish on the fire for about half an hour, and you need to turn it over periodically.

9. If you decide to cook carp at a picnic, and you don’t have the opportunity to fry carrots, that’s okay. You can stuff carp with onions only.

10. You can serve rice or potatoes as a side dish for this dish.

If you don’t know how to cook yet, then we offer you quite interesting, tasty and simple recipe.

How to cook carp in sour cream in the oven.

To prepare this dish you will need:

Carp (about a kilogram)

One large onion

One glass of sour cream

A couple of garlic cloves

A teaspoon of dried dill

Vegetable oil

Black pepper (ground)

Cooking fish:

1. To start, the carp needs to be scaled, then gutted and cut into small portions.

2. Grease a baking sheet with vegetable oil and place pieces of carp on it.

3. Cut the onion into small cubes and fry in vegetable oil until golden brown.

5. Bake the finished fish in the oven at an average temperature of 220 degrees for about 25 minutes.

How to cook carp in a frying pan

Fry in a regular frying pan. To prepare you will need:

From 1.5 to 2 kilograms of carp

One hundred grams of flour

One hundred milliliters of vegetable oil

Other spices

Steps to prepare this amazingly delicious fish:

1. Clean the carp thoroughly, wash it thoroughly and cut it into small pieces.

2. Then salt and pepper each piece and add any spices to your own taste.

3. Heat a frying pan with oil.

4. Carp pieces need to be rolled in flour.

5. Place the fish in a frying pan and fry until golden brown on both sides.

6. Serve fried fish better with sauce or lemon.

Now, the next time you think about how to cook carp, you will no longer have problems choosing a recipe. Surprise your family by preparing this delicious fish independently according to all the rules.

Carp is a fairly common fish in our country; many people have tried it and love it, because it is a tasty and versatile fish from which you can prepare a lot of wonderful dishes. We will tell you how to cook carp and the most delicious dishes which can be made from it.

Carp spread throughout the world from China, where it was bred artificially. That is, such a fish simply did not exist in nature, and carp is an artificially bred breed of carp, brought from China to Europe in the 12th century. Today it lives in ponds and rivers all over the world, and several breeds of it have been bred - scaly, mirror, framed, naked. It is not found only in the waters of South America, the island of Madagascar and Australia.

It is very easy to buy fresh carp, since it is sold live - it tolerates transportation well even over long distances. However, not every housewife takes full advantage of the availability of this fish, and the reason for this is the most famous drawback of this fish - the abundance of small bones.

However, you shouldn’t refuse dishes from this fish because of this - there are many ways and tricks on how to cut carp quickly and without unnecessary problems. In addition, it is not only publicly available, but also inexpensive, has tasty juicy meat, slightly fatty, so a wide variety of fish dishes are prepared from it.

How to cut carp

Having bought live fish, do not refuse the offer to clean it, but it is better to gut it yourself at home:

• First you need to remove the dorsal fin, making shallow cuts on both sides along its entire length, then you need to pull the fin, wrapping it in a towel so as not to cut yourself, in the direction from the tail to the head;
• Next, from head to tail, make a cut in the abdomen, carefully remove the liver and gall bladder (if it is torn, rub the places where the bile got in with salt or cut them out);
• Remove the remaining entrails, gills and eyes of the fish; the film covering the vertebral bone must be cut lengthwise;
• Rinse it with cold running water and then cut the fish depending on the cooking method.

How to clean carp from scales

If it is not possible to clean the carp right away in the store, then do not despair, you can easily do it yourself. Don’t be scared by the old grandfather’s methods when they cleaned it with a knife against scales and the whole kitchen was dirty. There is a simple, proven way to clean carp from scales.

1. To do this, place the fish in a deep cup and pour boiling water over it for 30 seconds.
2. Pour out the hot water and place the fish under running cold water so that it cools and does not cook from boiling water.
3. Next, you don’t have to take the fish out of the cup of cold water, but by placing your hands in the water and running your fingers against the scales, it will easily separate.
4. If the fish is large and the scales are very thick and difficult to separate, then you can pour boiling water again for 10-20 seconds, again under cold water. Now the scales will definitely come off easily.
5. You can also help yourself separate the scales with a knife, but do it carefully so as not to cut the already steamed skin of the fish.

And now for the most interesting part:

How to cut up carp and get rid of small bones?

In China, the homeland of carp, its fillet, having been cleared of large bones, is simply ground into minced meat, and during the cooking process, the ground small bones soften and partially dissolve.

If the fish will be cooked whole, then even in this case you can deal with small bones: for this, before frying, stewing or baking, as well as steaming, deep cuts are made on the fish carcass from the back along its entire length, and they are made crosswise - the more frequent cuts you make, the more small seeds will be crushed and softened during the heat treatment.

In addition, this technique allows the fish meat to be better saturated with seasonings and spices and cook faster.

The following method for filleting carp will also help get rid of small bones.

How to fillet carp

• cut off the head
• cut the fish in half lengthwise into two halves along the ridge,
• cut off the ridge, fin and small bones adjacent to it,
• carefully cut out the rib bones in one layer,
• use your fingers to feel the groove with sharp bones in the fillet, move 5 mm to the left from them and cut the fillet to the skin, holding the knife at an angle of 45 degrees,
• do the same, stepping back from those bones 5mm to the right,
• tear off the strip with bones from the skin,
• also remove small bones in the tail part of the fish.

As you can see, if you are willing to take the time to cut up the carp and remove the bones, then you can turn the fish from bony into tender fillet quite possible.

The best carp dishes

There are also special recipes for cooking carp, based on the fact that this fish contains a lot of small bones; one of the most famous among such carp dishes is Chinese.

Ingredients:

• 1 fish weighing about 1.2 kg,
• cornstarch,
• vegetable oil,
• a handful of pine nuts,
• fresh green peas,

Ingredients for the sauce:

• 6 tbsp each cold water and ketchup/tomato paste,
• 2-3 tbsp. Sahara,
• 1-2 tbsp. rice vinegar,
• 1 cm fresh ginger root,
• 1 leek white part,
• 1-2 tsp. corn starch,
• salt.

How to cook Chinese carp in sweet and sour sauce

Clean and gut the carp, separate the head, separate the fillet from the backbone without removing the skin, also remove the rib bones, but do all this so that the fillet with skin remains attached to the tail.

Place one fillet skin side down on a work surface, make cuts across the fillet, holding the knife at an angle, cutting to the skin, but without damaging it - this is done in the direction from head to tail.

Bread the head and fillet in starch, fry them separately in deep fat, heated to 190 degrees, place on a paper towel and dry.

For the sauce, dilute the tomato paste with water, mix with vinegar, salt, sugar - it should taste sweet and sour.

Heat vegetable oil, quickly fry finely chopped leeks and ginger, add sauce, bring everything to a boil, add starch diluted in a ratio of 1 to 1 with water and thicken the sauce by pouring 2-3 tablespoons into it. oil remaining in deep frying.

Place the fish head on on a plate, pour over the sauce, sprinkle with the pot and toasted nuts.

Carp with vegetables is also very tasty.

Ingredients:

• 1-2 fish,
• 250 ml sour cream,
• 100 g smoked lard,
• 6-7 potato tubers,
• 3 bell peppers,
• 2-3 tomatoes,
• 3 onions,
• ground red pepper,
• butter,
• flour,
• salt.

How to cook carp with vegetables in the oven

Cut the fillet with rib bones and skin into portions, stuff the fish with lard, rub with pepper and salt.

Cut the potatoes into pieces, boil until half cooked, place in a greased frying pan, place pieces of fish on top, then chopped tomatoes, onions and peppers.

Pour melted water over everything butter and bake until done in an oven preheated to 200-220 degrees, topping with sour cream mixed with flour at the end.

Carp with vegetables in the oven is ready. Bon appetit.

It is very simple and tasty to cook carp in wine.

Ingredients:

• 200 ml red wine,
• 500 g potatoes,
• 1-2 onions,
• 1 fish,
• 1 clove of garlic,
• pepper,
• green,
• salt.

How to cook carp in wine

Clean the fish, rinse, cut into small pieces, rub with pepper and salt, roll in flour, fry on both sides until browned.

Finely chop the onion, chop the garlic, add to the fish, pour in a little water and wine, pepper, cover with a lid and simmer until tender. Sprinkle with herbs when serving.

Royal fried carp

Ingredients:

• 700 g fish fillet,
• 3 glasses of milk,
• 2 eggs
• 4 tbsp. vegetable oil,
• 2 tbsp each flour and breadcrumbs,
• salt.

How to cook fried carp

Rinse the fillet, cut it into portions, pour milk and leave for half an hour.

Salt the flour, roll the fillet pieces in it, dip them immediately into the beaten egg, and bread them in breadcrumbs. Fry the fillet on both sides until browned for 15 minutes.

It would seem that the name is Royal Fried Carp, but in fact it is such a simple method of preparation.

However, this often happens with this fish - after all, it is really a very tasty fish that is difficult to spoil. Having learned to cope with the main problem of carp - the abundance of bones, you will be able to prepare the most appetizing dishes from this wonderful fish.

• To prepare carp fillets with sauce or cutlets with fillets, the rib bones are cut off, but for cutlets, as well as rolls, you can prepare the carp differently - gut it without peeling the scales, cut off the fillet on both sides, removing the skin and scales, and the remaining bones, heads, tails and fins are used to prepare broth (the gills must be removed).
• The fish is prepared either whole or cut into pieces weighing 100 g. If pieces of carp weigh more than 500 g, they should be placed in cold water, and smaller pieces should be placed in boiling water. It is believed that carp cooked in large pieces is tastier and juicier.
• When cooking fish, the water should be at a constant low simmer. Cook it whole with a weight of 1-1.5 kg for 50-60 minutes, in pieces of 100-150 g, 15-20 minutes of cooking is enough until ready.
• Small carp need to be cooked whole, large ones - in pieces; it is believed that it tastes better if you fry the fish with the skin.
• Fried carp will be tastier if, after cleaning and washing it, then cutting it, put it in salted and peppered milk for 15-20 minutes, then bread it in flour and fry it - best in a cast iron frying pan with a large number butter until golden brown and, covering with a lid, bring to readiness.
• Fatty carp can be stuffed with leaner pike or pike perch.
• It goes very well with minced meat, best of all with pork, this combination is suitable for preparing cutlets and meatballs, the proportions of fish and minced meat- one to one.

Useful video: How to cook carp with herbs

Author of the article “How to cook carp”

Carp is valued for its tasty meat with a pleasant sweetish taste. He is even called the king of freshwater fish. Quite often it is used in cooking. The only trouble is the excessive bonyness of the fish. Despite this significant drawback, carp dishes are served in restaurants. It can serve as a decoration for a home holiday table.

Carp dishes in cooking

All dishes that are prepared from river fish can be prepared from carp. First courses with boiled fish or minced meat products (meatball soup, for example). Main courses with fried or baked carp, stuffed or marinated fish. Using boiled, dried, smoked fish in salads and appetizers, as a filling for pies.

Carp goes well with a variety of products: mushrooms, cheese, sour cream, tomato paste. It is baked with lemons, stuffed with vegetables and cereals. Delicious barbecue cooked traditional way or in the form of steaks baked in a grill or on a grill.

IN holiday dishes They use wine for pickling, stewing and baking. Carp is delicious sour cream filling and with various sauces. It goes well with almost all seasonings and herbs. For long-term storage it is salted, smoked, and canned. Carp caviar is held in high esteem. It makes delicious dishes.

Recipes for cooking carp with photos

Beautiful river carp. Recipes for preparing dishes from it with photos and brief description collected on this page so that it is convenient for our site guests to view them and choose the ones they like.

How to properly cook fish soup river fish carp breed - the secrets of preparing delicious fish soup. Tips on the process of cooking and clarifying the broth using a hood. Two detailed recipes:
1) a classic version of cooking real fish soup,
2) fish soup with vegetables from the carp head, herbs, spices.

How to cook better fried carp in a regular frying pan or grill pan. Cutting fish for frying whole carcasses or individual pieces. Appropriate ingredients to help improve the taste of the fish. 2 recipes for cooking carp with photos:
1) with lemon and garlic,
2) grilled with vegetables and rice.

How to quickly cook carp in a multicooker pan with optimal parameters. 2 good recipes:

1. Carp in tomato with bell pepper, carrots, celery root, lemon, garlic, herbs.
2. Dietary carp, steamed with tender vegetable stew from onions, eggplant and potatoes.

These carp dishes, called heh, are both a salad and an appetizer. In Asian cuisine they are always prepared with vinegar and hot spices. We offer two recipes for preparing a delicious spicy snack:
1) with carrots, onions, garlic, oil,
2) with cucumber, pepper, soy sauce, herbs.

A dish of carp under a fur coat of sautéed vegetables: carrots, onions, tomatoes, with vinegar and spices. Vegetable preparation is used as minced meat and a fur coat when baking fish in the oven. The carp is covered in a sauce made from sour cream and grated tomatoes. The dish has a pleasant spicy-sour taste.

Recipes for cooking carp with photos - cutlets made from twisted flesh with bones or minced meat:

1. Cutlets with lard, white loaf, semolina, spices - garlic, pepper, herbs.
2. Recipe for carp cutlets with herbs, bread, egg, dill, fried vegetables: onions and carrots.

How to deliciously cook carp at 200° in the oven, baking it wrapped in foil.

1. Carp marinated in a fragrant mixture of orange juice and zest, vegetable oil, rosemary and garlic.
2. With forest mushrooms (boletus, russula, chanterelles) in sour cream with cloves and nutmeg.

Recipe for cooking carp with photo in the oven: with vegetables and wine sauce. How to cook wine sauce for carp baked in the oven. Ingredients: a bottle of wine (dry red), a stalk of leek, a head of Yalta red onion, laurel, a stalk of petiole celery, thyme, parsley.

“Gefilte fish” - baking fish in a deep dish with high sides. Products you will need: carrots, beets, onions, spices. They are used to make a vegetable pillow, on which a stuffed fish carcass with a sewn-up belly is placed. The container is filled 2/3 with water and placed in a 180° oven.

Simple, detailed (step-by-step) recipes for preparing delicious carp aspic with gelatin and without special gelling agents.
1) With onions, carrots, parsley root and greens, fresh herbs, spices, gelatin.
2) From carp stuffed with crackers with milk and eggs. Infusion of aspic.

How to properly prepare carp for baking. Preparing the filling from fresh chanterelles. In the absence of these mushrooms, fresh/dried oyster mushrooms or champignons are used. Dry mushrooms are pre-soaked to swell. Then they are fried with onions in sour cream, preparing the filling for stuffing the belly of the fish.

The mystery of cooking shish kebab, described in stages. Preparing fish for baking on a wire rack. Selection and preparation of the grill. What kind of firewood and coal heat should it be? Pre-marinating fish for barbecue, what to make the marinade from. Detailed recipe carp kebab with a list of ingredients.

Recipes for cooking carp with photos (in the form of steaks) on the grill and grill. How to cut steaks correctly. How to cook carp on the grill with shallots. Before grilling over coals, steaks are marinated with a variety of sauces, wines, lemon juice, and mayonnaise. The fish will be saturated with spices and acquire a more delicate taste.

A classic recipe for marinating carp, pre-salted with coarse salt. Options for cutting fish for marinating. Use of spices: allspice peas and regular black pepper, clove buds, laurel, cumin. Onion, oil, vinegar, other ingredients for the marinade - ginger, chili, soy sauce.

Carp dishes for long-term storage. Drying carp with saltpeter or with aspirin and without them.

Cooking dried carp at home according to a special recipe - in a warm brine with sea ​​salt and peppercorns. Rinse the fish after salting, dry it in a ventilated place until cooked.

Preparing carp for baiting, proper placement of the fish. A classic option for preparing balyk from large carcasses weighing more than 3-5 kg ​​for 3 weeks. Delicious balyk made from autumn fish for the New Year. Pre-salting fish in a plastic bag, in a mixture of salt, pepper, sugar. Drying fish.

Various options for preparing canned fish. Simmering pieces in the oven raw fish, laid in glass jars. Stew the fish in a frying pan, then put it in jars. Several recipes for preparing canned carp with carrots, tomatoes, peppers, butter, in tomato sauce.

Fish should be included in the diet of any person who cares about their health. But some varieties can be called very expensive, while others are distinguished by the abundance of bones. And if you want to cook inexpensive and tasty fish, then choose carp!

Why carp?

Carp is an almost domesticated carp. Why is it so popular among the middle strata of the population?

• First of all, it's delicious. The pulp is tender and slightly sweet in taste, so it will appeal to children, adults and the elderly.
• Secondly, the bones are few in number, and this is also important.
• Thirdly, this fish can be called quite affordable.
• Fourthly, carp is healthy because it contains proteins, calcium, sodium, potassium, magnesium, phosphorus, as well as vitamins PP, E, B9, B1, B6, B1, B5 and A.
• And finally, this fish is low in calories. There are only 110-120 calories in 100 grams.

Choosing the perfect carp

How to choose carp? Please note the following points:

• It is advisable to buy fresh or even live carp. Some large supermarkets have aquariums of fish on display for everyone to see, so it will be easy to choose the right one. It is usually not the freshest carcasses that are frozen, which, moreover, are literally pumped with water to increase weight.
• If you purchase fresh or chilled carp, pay attention to its eyes. They should be clear and not cloudy.
• Examine the gills. If the fish is fresh, their color usually ranges from red to dark red or burgundy. But they cannot be light or gray, this will indicate staleness.
• Evaluate the smell. It should be fresh, characteristic of fish. If it is putrid, then the fish is definitely rotten.
• Press down on the carp. It should be elastic, and dents on its surface will indicate that the fish is rotten. If the tail bends when pressed, then the flesh is also stale and dried out.
• There should be no stains on the carcass. The scales should be dense and intact.
• If you are offered a cut carcass, then evaluate the pulp. It should be quite elastic and not separate from the bones. But it’s still better to do the cleaning and gutting yourself, since buying uncut fish will reduce the likelihood of infection with dangerous infectious diseases (after the integrity of the scales and skin is damaged, any microorganisms can get inside).
• The mucus on the surface of the scales should be transparent and homogeneous.

What to cook?

How to cook carp? Below are some interesting options.

Option one

Carp cooked in the oven will be healthy, tasty and juicy. Here's what you'll need:

• one large carp or two medium-sized ones;
• three cloves of garlic;
• half a lemon;
• a tablespoon of honey;
• parsley and dill;
• four tablespoons of sour cream;
• one tablespoon of mayonnaise;
• one egg;
• a little vegetable oil;
• pepper and salt to your taste.

Preparation:

1. The carp needs to be gutted and washed well.
2. Garlic should be peeled and chopped in any way. Chop the greens with a knife (the smaller the better).
3. Squeeze the lemon.
4. Mix lemon, a little salt and garlic and rub the carcass with this mixture on all sides. Place greens in the belly (you can also sprinkle them on top).
5. In a bowl, mix sour cream, liquid honey, egg and mayonnaise, add a little pepper and salt. Rub the carp with this mixture. Make several not very deep cuts on each side.
6. Grease a baking tray with oil and place the carcass in it. Bake it at 180 degrees in a preheated oven for about 30-40 minutes.
7. It will turn out very tasty!

Option two

This recipe involves cooking carp baked in foil.

List of required ingredients:

• one large carp carcass;
• one head of onion;
• half a lemon;
• olive oil;
• dill greens;
• ground black pepper and salt.

Description of the cooking process:

1. Cut the carp, cut off the head, remove all the insides, and clean the scales. Now sprinkle some lemon juice on it and leave it for 10 minutes to remove all the bad odors.
2. Peel the onion and cut into rings or half rings.
3. Finely chop the greens.
4. Rub the carp with salt, pepper and herbs.
5. Take the foil and brush it quite generously with olive oil.
6. Place half the onion in the foil in an even layer. Place the carcass on top and place the remaining onion on it.
7. Wrap the carp carefully so that there are no holes.
8. Place the wrapped carcass in a baking tray and bake in an oven preheated to 170-180 degrees for about half an hour or a little longer.

Option three

Try cooking juicy and delicious carp with vegetables. For this you will need:

• one large carp carcass;
• onion head;
• 300 grams fresh mushrooms(you can use any);
• 2 bell peppers;
• one carrot;
• one tomato;
• half a lemon;
• vegetable oil;
• pepper and salt to taste.

Step by step instructions:

1. The carp must be gutted and cleaned, washed thoroughly, dried with a paper towel and rubbed with pepper and salt.
2. The lemon needs to be cut into thin slices. Cut each of them into two halves.
3. Make several shallow cuts in the carp carcass at an angle of approximately 45-50 degrees. Carefully place the lemon slices into them.
4. Squeeze the rest of the lemon and sprinkle the juice over the carp.
5. Peel the onion and cut into half rings or rings.
6. Peel the pepper from stalks and seeds, cut into rings.
7. It is best to grate carrots on a coarse grater.
8. Wash and cut the mushrooms (if they are large).
9. Tomatoes need to be cut into rings or slices.
10. Heat vegetable oil in a frying pan. First fry the onions and carrots in it. Then add the mushrooms and bell pepper. At the end, salt everything, but don’t overdo it.
11. Place foil on the baking sheet, leaving a free end (you will cover the ingredients with it).
12. Place fried vegetables and mushrooms on the bottom, place tomato slices on them, and carp should be on top. Cover the fish with foil to ensure there are no holes.
13. Bake the carp with vegetables for about 40 minutes at 180 degrees.
14. Ready!

Some useful tips for housewives:

1. If you are thinking about what side dish to serve with carp, then almost any vegetables go perfectly with it: tomatoes, potatoes, zucchini, bell peppers, eggplants, and so on.
2. A whole carp carcass decorated with greens will look beautiful and appetizing. Use this idea for a beautiful table setting.
3. Do not cook the carp for too long, as the flesh may become rough and dry.
4. In principle, such fish can also be fried, boiled or stewed, but in the oven it turns out to be especially aromatic, juicy, tender and tasty.

Be sure to buy carp more often and treat yourself and your loved ones with healthy and tasty dishes!