How to cook carp: recipes with photos from Shefmarket

Carp is available for sale all year round. Therefore, dishes made from it are considered quite popular. If you are thinking about how to cook carp, then the fish can be boiled, stewed, fried, or baked. This type of fish is very fatty and high in calories. But fats are quickly absorbed and are not stored as extra centimeters. In any case, it is better to serve carp with fresh or stewed vegetables, lemon and herbs. If desired, you can immediately bake the fish with vegetables. In this case, you will get a complete dish that is suitable for both an everyday dinner and a holiday table!

Carp is rich in B vitamins and minerals. Regular consumption of it helps normalize blood sugar levels, restore thyroid function, and improve bone condition. Carp contains complete animal protein, which perfectly saturates and is easily absorbed by the body, without causing a feeling of heaviness in the stomach.

How to cook delicious carp: basic secrets

Carp is a rather bony fish. At the same time, it can be prepared so that the bones are not felt at all. You just need to know some tricks:

You should buy a large fish, about 2 kilograms. It will be much easier to select even small bones from large carp;
We clean the fish correctly. First, the scales are removed using a sharp knife, then the fish is washed with running water. It is necessary to carefully cut out the abdomen to remove the entrails. Be sure to remove the dark film. Otherwise, the taste of the finished fish may deteriorate greatly. At the last stage, it is necessary to cut off the head, fins and gills, and thoroughly rinse the carcass;
The fish will turn out more juicy and tender if it is pre-marinated. It takes about half an hour to keep the carcass in the marinade;
During baking, the bones will dissolve if you make small cuts in the skin.

In order to cook carp correctly and tasty, you need to adhere to the recipe and use high-quality fresh ingredients. Sauces make the taste of a dish more refined and unusual.

Baked carp in sour cream

Baking in sour cream is used to prepare many types of fish. Sour cream softens the meat, makes it incredibly tender in taste, and gives it a sweetish, creamy aftertaste. It is better to cook carp immediately with potatoes. Young potatoes are perfect and can be baked in their skins.

The dish will turn out tasty and juicy if you follow all the above recommendations. We take a large carp and clean it thoroughly. It is important to remember to remove the scales from the fins. If you cut the carcass into medium steaks, the fish will cook quickly and the bones will dissolve.

Ingredients:

Large carp – approximately 2 kg;
Potatoes – 6 pieces;
Hard cheese – 150 grams;
Sour cream 20% fat – 200 grams;
Flour – 1 tablespoon;
Refined vegetable oil – 2 tablespoons;
Butter – 2 tablespoons;
Salt and black pepper - to taste (about 1 teaspoon each).

Baked carp in sour cream

Cooking method:

Wash the potatoes, peel them, and put them in a saucepan to cook until half cooked. After the water boils, the tubers should be kept for 10-15 minutes. Take out the potatoes, cool to room temperature and cut into medium slices;
While the potatoes are cooking, let's prepare the sauce. To do this, mix sour cream with a quarter of pepper and salt in a container;
We prepare the fish as described above, only we cut it into steaks 2-3 centimeters thick;
Salt and pepper the pieces. Take ½ part salt and ¼ part pepper. Mix the pieces thoroughly and leave for 5-10 minutes to marinate. After the time has passed, bread the pieces in flour;
Preheat the oven to 190 degrees. Place foil on a baking sheet and grease it with butter. Lay out potatoes, fish, pour sour cream sauce and cover with cheese;
Sprinkle the mixture with vegetable oil and bake for 40 minutes;
After turning off the oven, let the dish stand for another 10 minutes, then take it out and serve.

If desired, you can serve a salad of fresh vegetables and greens separately. As for greens, you can use any of them. Dill, parsley, cilantro, and basil are perfect.

Carp slices in the oven with potatoes and cheese sauce

The combination of potatoes and fish turns out to be very beautiful and tasty if you arrange it in the form of a casserole - in layers, and even in a transparent glass form. The sauce, for which Philadelphia-type cream cheese is used, will also give it a zest: it does not create a crust, but is very important for a pleasant and delicate taste. It is not recommended to replace sour cream with mayonnaise - it is better to use cream of a similar fat content, if necessary.

Ingredients:

carp – 1 piece;
potatoes – 400 g;
tomatoes – 3 pcs.;
onions – 2 pcs.;
sour cream 10% – 300 g;
cream cheese – 200 g;
lemon – 1/2 pcs.;
Provençal herbs – 1 teaspoon. spoon;
bunches of greenery (dill, parsley) – 3 pcs.;
coarse salt;
ground white pepper – 1 teaspoon. spoon.

Cooking method:

Cut off the head, tail and fins of the carp, remove the gills. Gut the insides through an incision on the abdomen.
Make an incision along the ridge, take it out and the bones. Remove skin.
Wash the fillet very well and cut into small pieces. Add salt, mix with Provençal herbs and squeezed lemon juice. Add half of the onion, chopped into slices, cover the container with film and let the carp stand for a couple of hours.
Peel the potatoes, cut into thin semicircles, cut the tomatoes thicker and into circles.
Chop the remaining onion into rings.
Add salt, ground white pepper and cream cheese to the sour cream. Mix everything well so that the last component is dispersed.
Place pieces of carp on the bottom of the mold, make a layer of sour cream and cheese sauce on top.
Next place the onions, then the potatoes and again a layer of sour cream and cheese sauce.
Distribute the tomatoes last, with the remaining sour cream and cheese on them.
Sprinkle everything generously with herbs, bake for 50-60 minutes (guide by the readiness of the potatoes). Preheat the oven to 190 degrees. If you are afraid that the top layer will burn, cover the dish with foil for the first 20 minutes.

Spicy carp with a crispy crust

Many people love fried fish. It turns out incredibly tasty with a golden crispy crust. During cooking, magical aromas spread throughout the apartment. Therefore, sometimes it can be difficult to wait until the process is completed. It is important to understand that fried carp is much higher in calories than baked carp. Plus, it's quite greasy. Therefore, it must be served with lemon and fresh vegetables.

As for side dishes, you can do without them. Fresh vegetables and herbs will be enough to complement the dish. If you still want additions, then you should use cereal side dishes. It is better to avoid potatoes. After all, the dish will turn out to be too high in calories. Although if you don’t count calories, then the combination of fish and potatoes is the ideal solution for a hearty snack.

Ingredients:

Fresh carp – 2 kilograms;
Milk – 12 tablespoons;
Mustard – 2 tablespoons;
Liquid honey – 2 teaspoons;
Vinegar 6% - 2 teaspoons;
Garlic – 4 cloves;
Corn or regular flour - ½ cup;
Dry thyme – 1 teaspoon;
Salt – 1 teaspoon;
Ground black pepper – ½ teaspoon;
Sweet paprika - a pinch;
Vegetable oil - for frying.

Spicy carp with a crispy crust

Cooking method:

The first step is to prepare the marinade. To do this, mix milk, mustard, honey and vinegar in a bowl. The mass should be homogeneous. Then we pass the garlic through a press and add it to the marinade. Leave the mixture for 10-15 minutes. It must brew;
We thoroughly clean the fish and then cut it into portions. You can cut the carcasses into steaks and also into halves. In the latter case, it will be more convenient to fry. Yes, and the cooking process will take less time;
Place the pieces in the marinade and let sit for 10-15 minutes. Turn the fish over periodically so that it marinates evenly;
In a separate bowl, mix flour with spices. We adjust the amount of spices at our own discretion;
Heat vegetable oil in a deep frying pan;
Roll each piece of fish in the marinade and then in breading;
Fry the fish until golden brown and place on paper towels to absorb excess fat.

Serve the fish to the table along with fresh vegetables. Fried carp should be eaten immediately after cooking. Otherwise, the breading will soften and the fish will lose its first-class taste characteristics.

Carp baked with vegetables

To make the dish bright, expressive and most delicious, add cauliflower and other vegetables to the fish.

List of components:

onions - 2 pcs.;
low-fat cream - 170 g;
carrot;
vegetable oil - 50 g;
carp - 500 g;
white pepper, coriander - 5 g each;
nutmeg powder - 4 g;
garlic cloves - 4 pcs.;
cauliflower - 100 g;
soy sauce - 15 g;
“Russian” cheese – 50 g;
zucchini - 70 g.

Cooking method:

We divide the cleaned, gutted, washed carp into steaks.
Peel the onion, cut into rings, then into quarters. We extract the seed and pulp from the zucchini, leaving only the solid part of the vegetable. Coarsely grate the peeled carrots.
We disassemble the cabbage into inflorescences, cut into small pieces, boil for 7 minutes in slightly salted water, then remove from the liquid.
Divide the fish steaks in half (you can use fillets), sprinkle the product with soy sauce, season with the spices listed in the recipe, and leave for marinating.
Sauté the onions and carrots in a heated frying pan with oil; after two minutes, place them on a plate. In the same bowl, heat the diced zucchini, lightly fry, and add to the rest of the vegetables.
Combine sour cream, ground spices, salt, cream, chopped garlic in a bowl. Mix the sauce components well until smooth.
Place a vegetable layer in a baking dish. We place pieces of carp on it, slightly pressing them into the aromatic mass. We pour the third part of the sour cream mixture over the products.
Now we place the cauliflower. We level it over the entire area, filling the empty spaces. Season the ingredients of the dish with the remaining sauce and sprinkle with a thick layer of cheese shavings. Place the food in the oven (200°C) for half an hour.

Watch this video on YouTube

The surprisingly pleasant taste of the prepared dish is ensured by a successful combination of carp meat and vegetables.

Simple salad of tender carp

Carp is a component of many fish salads; cooking recipes involve the use of fillets. The fillet can be purchased ready-made or removed from the fish yourself. The salad is very simple to prepare, but quite tasty. At the same time, you can experiment with serving methods. For example, you can serve the salad on a common platter, or you can use crackers or tartlets to lay out the salad. In the latter case, you will get an excellent portioned snack.

To prepare the dish you will need tarragon. It should be crushed. Otherwise, large pieces of seasoning will greatly interrupt the delicate taste of the fish.

Ingredients:

Fresh carp – 1 piece;
Dry white wine – 200 ml;
Tarragon - 100 grams;
Sour cream – 5 tablespoons;
Olive oil – 2 tablespoons;
Butter – 50 grams;
Onions – 2 tablespoons;
Table salt – 500 grams.

Simple salad of tender carp

Cooking method:

We gut the carcass and rub it with chopped tarragon;
Heat the oven to 180 degrees;
Place salt on a baking sheet and fish on it. The top of the carcass should also be sprinkled with salt;
Cook the fish for about 20-30 minutes;
While the fish is baking, prepare the sauce. To do this, heat the butter in a frying pan, then add olive oil to it. Fry the diced onion. A couple of minutes after the onion has softened and turned golden, add the wine. Simmer for a couple of minutes, then add sour cream and part of the tarragon. Stir the sauce, turn off the heat, remove the mass from the heat;
When the fish is baked, cool it and separate the meat from the bones. We use fillet as a base for salad;
Pour the sauce over the fish and serve. The dish turns out incredibly tasty, both cold and hot.

Now you know how to cook carp so that there are no bones in the fish. You should use all the recipes to choose the best option for yourself. Carp is also good for the holiday table. But in this case, more formal serving methods and complex recipes should be used.

How to cook fish soup from a carp head

When cutting fish at home, fish heads are usually left behind. You can cook excellent fish soup from carp heads. Fish soup can be cooked not only from the fish head, but also using the ridge, fins and tail. The combination of different parts will make the broth richer. To prepare the dish you will need the following products:

carp heads;
onion – 80 g;
leek – 50 g;
carrots – 90 g;
potatoes (unpeeled) – 0.5 kg;
parsley, dill (chopped) - 0.5 tbsp each;
bay leaf – 2 pcs;
black peppercorns – 6 pcs;
allspice peas – 4 pcs;
salt - to taste.

Cooking steps:

Defrost the head in cold water or dry method (without immersing it in water) at room temperature.
Remove the gills and eyes.
Fresh or thawed heads are kept in cool water for an hour.
Place the pan on high heat.
We prepare the vegetables (peel, wash), chop the greens.
After the water boils, add the whole carrots and onions into the pan, reduce the heat, and cook for 30 minutes.
When served, traditional fish soup consists only of broth and fish. Therefore, all vegetables are thrown away at the end of cooking. If desired, you can leave the potatoes in the ear, in which case they are thrown in later. 30 minutes after boiling, remove onions and carrots from the broth, add fish and all seasonings.
After boiling, cook the fish soup over low heat for 5 minutes, add the potatoes.
After boiling again, cook for 15-20 minutes (depending on the size of the heads) over low heat. Do not cover the pan with a lid. When cooking, skim off any foam that has formed.

Greens can be added immediately after cooking. If the fish soup is not eaten right away, then it is better to add chopped herbs when serving it on each plate personally.