How to cook carp in a frying pan - tasty, quick and easy

Fried carp in a frying pan in flour

The dish is suitable for a tasty and healthy dinner. Any housewife can prepare it. Estimated cooking time is 50 minutes.

You will need:

600 grams – carp
200 grams – wheat flour
150 milliliters – sunflower oil
Salt, pepper - to taste

How to cook:

1. Carp must be cleaned of mucus. Next, carefully remove the scales. The carcass is cut along the abdominal line, all giblets are removed. Remove the tail, head and fins. After this, they wash it again and remove the dark fat layer from the inside of the belly. Cut into portions. Their width should be about one and a half centimeters.

2. The pieces are placed in a deep container. Sprinkle with salt and pepper. Mix the ingredients well and leave for 20 minutes.

3. All prepared pieces are rolled in a large amount of flour. Heat up the frying pan. Pour oil into it.

4. Fry the fish on one side over high heat until golden brown. The pieces are turned over. Reduce heat and fry until fully cooked. The dish is served hot.

Calorie content per 100 g. – 177 kcal

Bon appetit!

Whole carp with crispy skin

In flour

You can fry the carp in a frying pan, having previously breaded it in flour. Thanks to this, the surface of the fish will be covered with a golden and crispy crust, while retaining the juicy and soft flesh inside. The calorie content of the dish will be low. Therefore, the delicacy can be eaten by those who control their weight. However, the portion should not be more than 200 g. Fried fish can be served for lunch and dinner.

What ingredients will you need?

To make 5 servings of a dish you will need the following list of food products:

Name of components	Required volume
Carp	1 PC.
Oil	50 ml
Premium flour	30 g
Ground dried pepper	2 pinches
Salt	6 g

Before frying, the fish carcass must be prepared. To do this, you need to cut off the fins from the head. Afterwards, the product must be freed from scales and internal organs. It is necessary to make transverse cuts on the surface of the carcass on both sides.

Step-by-step cooking process

By following the step-by-step instructions below, you will be able to fry a whole fish carcass:

The prepared fish must be rubbed with pepper and salt, left to marinate in the refrigerator compartment for several hours.
You need to pour flour into a deep container with wide edges, in which you need to roll the pickled carp well.
Fill the saucepan with oil and heat it. Next, the semi-finished product needs to be placed in a frying pan and fried at maximum heat until a browned crust is obtained on each side.
Afterwards, turn the heat to low and fry the fish stock on each side for 5 minutes. To obtain soft fish, the saucepan must be covered with a lid.

Serving rules, decoration

Whole fried carp is eaten with rice porridge or mashed potatoes. A vegetable salad dressed with oil or mayonnaise is suitable as an addition.

How to cook whole carp in a frying pan with a crispy crust

It's quite easy to surprise guests. Whole carp with a crispy crust is prepared from a small amount of ingredients. And it’s impossible to tear yourself away from the dish.

You will need:

2 pcs. – small fish
3 limes
100 milliliters – vegetable oil
Salt - to taste
Mixed peppers - to taste
6 leaves – basil

How to cook:

1. The carp must be scaled and the giblets removed. Using a sharp knife, remove the gills, tail and fins.

2. Prepare the filling. To do this, pour a few basil leaves with lime juice and grind thoroughly in a mortar. Marinate the fish with this sauce.

3. Heat up the frying pan. Add oil to it. After that. Once it warms up, add the fish, add a little salt and seasonings. Pour over half of the remaining sauce.

4. When one side is ready, turn the fish over to the other. It is important to do this as carefully as possible in order not to damage the carp.

5. Sprinkle again with salt, seasonings, and sauce. The appearance of an appetizing golden crust indicates readiness.

Bon appetit!

Breaded

Useful tips and tricks

To simplify the cooking process, it is recommended to use the following culinary tips:

Before using the fish, the scales must be completely removed; this can be checked by running a knife against its location;
when frying fish, it is recommended to combine several types of oil, since such a maneuver can improve the main taste of the dish;
You can marinate fish in either lemon or orange juice, as well as mayonnaise, sour cream and other sauces, adding garlic to taste;
frying fish should be done directly in flour, batter, or breadcrumbs;
when frying fish, spices are added, as well as various types of pepper, for example, red, black and pink;
The best additives for fish when preparing it are considered to be white wine and white pepper;
if you do not want to clean fish at home, this service can be purchased on the market at the point of sale of fish;
in order not to clean the carcass, it is recommended to purchase mirror carp, but it is worth remembering that it is a little fattier than regular carp;
if it is necessary to cook the carcass with the head, the gills should be removed before cooking, as they will absorb a large amount of sunflower oil;
to remove the faint odor of mud, the fish carcass should be placed in a weak solution of vinegar or milk in a 1:1 ratio for about 30 minutes;
mirror carp is much easier to clean, since its scales are large and located in small clusters, while with a regular type of fish, the carcass will need to be doused with boiling water before removing the scales;
if bile accidentally gets into the inside of the fish, it can be removed by applying a large amount of salt to the area and then removing it after 10 minutes;
The fish dish will turn out to be very tasty if you fry the product in a mixture of sunflower and butter;
fish eyes should not have a hint of cloudiness, otherwise you should refuse to purchase this product;
the gills should be bright red, which is why purchasing fish without a head is extremely risky, as it may turn out to be stale;
the scales should be shiny and smooth; if they are cloudy or damaged, it is not advisable to purchase the fish;
a fresh product should exude a pleasant and light aroma, and the smell of ammonia indicates that it is not fresh;
a frying pan should only be used with a thick bottom and, if possible, cast iron, as this is required for uniform frying of all fish pieces and minimizing the risk of burning;
It is recommended to use refined, odorless oil, and it should be heated together with the frying pan;
The key to a crispy crust is hot oil, so semi-finished products must be placed in well-heated fat;
To prevent the carp crust from deteriorating, it is recommended to cook the ingredient for the first minute over high heat, then reduce to medium and, once cooked, turn over to the other side;
to bring the semi-finished product to readiness, it will be enough to fry the product on both sides for approximately 5 minutes;
if you are unsure about the readiness of the fish, it is recommended to cover it with a lid and continue cooking over low heat for approximately another 3 minutes;

Carp is often fried in a saucepan, supplemented with egg batter, sour cream, flour or spices. Auxiliary ingredients give the product a more expressive taste and rich aroma. The dish is suitable for daily use and for serving on a holiday table.

Fried carp in batter

Sweet and crispy fish is suitable as a lunch dish, dinner or just a snack. Fried carp will fill you up and fill your body with useful elements.

You will need:

400 grams – carp
1 tablespoon – flour
1 chicken egg
1 tablespoon – mayonnaise
2 pinches – dry crushed basil
2 pinches – salt

How to cook:

1. First you need to prepare the batter. Place a chicken egg, mayonnaise, flour, basil and salt in a separate bowl. Mix the ingredients well.

2. Clean the fish from giblets and scales. Remove the head and fins. It is advisable to remove the black film from the inner surface of the abdominal part. The prepared carcass is cut into portions. They should be about one and a half centimeters thick.

Carp fried with onions

Such a dish may well become a worthy treat for household members or guests. It will take about an hour to cook.

You will need:

800 grams – carp
1 head – onion
1 cup – flour
0.5 teaspoon – fish spices
0.5 teaspoon – salt
Vegetable oil - for frying

How to cook:

1. First, the fish is prepared. It is cleaned of scales and giblets. Remove the head and fins and cut into portions.

2. Place the fish in a suitable container. Sprinkle with salt and pepper. Mix the ingredients. Dip each prepared piece in flour and fry on both sides in a hot frying pan in vegetable oil. When a golden crust appears, the fish is ready.

Calorie content per 100 g. – 96 kcal

Bon appetit!

Juicy and tender mirror carp with fried onions

This is a very tasty and inexpensive dish that can be served for lunch or dinner. Fried onions give it a special taste and aroma. The whole kitchen is filled with smells, and all the relatives come running to the table.

The result is an appetizing and aromatic crust on the fish; it is soaked in onion juice and is simply finger-licking good. This dish will not leave anyone indifferent. I love fried onions, but eat fish with caution, don’t forget about the bones.

Ingredients:

mirror carp 2 pieces, 800-900 grams each
onion 3 pcs
flour for breading
salt and pepper to taste
vegetable oil for frying

I like the mirror one better, and I am grateful to those people who bred this breed, I really love it because I peeled off three husks and it’s done. But what I noticed is that his skin is denser than usual.

So, we work according to the old scheme, we gut the fish, clean it, wash it, cut off the tail, head and fins. Cut into pieces.

The pieces can be smaller or larger, 1 cm or 5 cm each, but keep in mind that if it is chopped coarsely, you need to fry it a little longer.

Salt and pepper all the pieces, mix, roll in flour, and fry in a heated frying pan. You can pour a little oil, or it can reach from the middle of the pieces.

Meanwhile, peel the onion and cut it in half and then into half rings. Fry on one side for 10 minutes, the heat is medium, you can reduce it so as not to burn.

I turn the pieces over, fry for 5 minutes, and add onions, then stir the onions periodically. But let's put the lid on. Simmer for 7 minutes, then open the lid and turn the pieces over, simmer with the lid open for 7 minutes.

It is important for us that the pieces are fried evenly and are not raw inside.

Lay out the pieces, then fry the second part of the fish, or use 2 frying pans.

Serve warm, many people like it with mashed potatoes, but I prefer it as a separate dish, with onions added. You can sprinkle with dill and squeeze the juice from a lemon slice on top.

Carp fried in a frying pan in pieces in breadcrumbs

This recipe is very often used by novice cooks. The only downside to cooking is the lengthy preparation. But the result will definitely exceed all expectations.

You will need:

1 carp
150 grams – flour
150 grams – sunflower oil
1 package – breadcrumbs
1 lemon
2 eggs
Salt, pepper - to taste

How to cook:

Classic recipe for pan-fried carp with spices

Fried carp in a frying pan acquires a browned, crispy crust due to the fact that the surface of the fish is rubbed with spices. Inside, the flesh remains tender and juicy.

The calorie content of the composition is approximately 160 kcal per 100 g serving.

What ingredients will you need?

The list of raw materials required for frying fish pieces is shown below:

carp – 1.5 kg;
oil – 80 ml;
salt - to your taste;
breadcrumbs – 100 g;
dried spices - at your discretion.

Instead of breadcrumbs, wheat or corn flour is suitable. It is recommended to purchase live and fresh fish as the main ingredient, since it is difficult to determine the freshness and quality of the product from a frozen carcass.

For frying, it is advisable to use oil with a high smoke point. For these purposes, a refined type of product is suitable.

When using a ready-made set of spices, be sure to read its composition. Often such mixtures contain salt, which needs to be taken into account. Otherwise, you can over-salt the product.

Step-by-step cooking process

Fish can be fried by following these step-by-step steps:

A fresh carcass must be freed from scales and entrails by cutting off the head and fins. The fish needs to be washed and wiped with napkins.
The prepared product should be cut into pieces and add salt, leaving for approximately 5 minutes.
After the allotted time, the pieces need to be rubbed on all sides with spices, and then rolled in breadcrumbs.
The prepared semi-finished products will need to be placed in a heated saucepan with oil, frying for 5 minutes. on each side until golden brown. The heat of the fire should be medium; you should not cover the pan with a lid.
Upon completion of frying, all workpieces must be transferred to a paper napkin to remove residual oil.

Serving rules, decoration

The fried product is complemented with any sauce, fresh chopped vegetables or side dish. If necessary, decorate with chopped onion feathers or herbs.

Carp in sour cream in a frying pan

Carp fried in sour cream will help make your holiday evening more enjoyable. The dish turns out tender and unusual.

You will need:

3-4 pcs. – small carp
2 onions
200 milliliters - sour cream
1 carrot
1-2 pcs. – bay leaves
8 peas – black pepper
Sunflower oil - for frying
Salt - to taste

How to cook:

1. The fish is cleaned of scales. They cut it along the abdominal line and remove the giblets. The carp is cut in half across the belly, peppered from the inside, and fried in a frying pan.

2. Finely chopped vegetables – carrots and onions – are fried separately. Dilute the sour cream by adding a quarter cup of boiled water.

3. The fish must be placed in a deep frying pan. Fried vegetables are also sent there. Add bay leaf, pepper, salt, pour in the filling obtained from diluted sour cream. Simmer covered for 20 minutes.

Calorie content per 100 g. – 114 kcal

Bon appetit!

Fried carp fillet in marinade

This dish can compete with restaurant ones. It is tasty, beautiful, and very healthy.

You will need:

600 grams – carp fillet
1 lemon
50 grams – sunflower oil
50 grams – butter
Spices - to taste
0.5 cups – breadcrumbs
0.5 cups – flour

How to cook:

1. The fillet should be cut into portions. It is generously sprinkled with lemon juice and rubbed with spices. Leave the fish in the marinade for several hours in a cold place. It will become saturated with acid.

2. Mix flour with breadcrumbs. Each piece must be thoroughly breaded with this mixture.

3. Mix sunflower and butter in a frying pan and heat the mixture. Fry each breaded piece until golden brown.

Bon appetit!

Cooking in pieces

To fry carp into pieces, you will need:

700-800 g of fresh carp;
3 medium sized onions;
1/2 lemon;
any vegetable oil;
flour or ready-made breadcrumbs;
salt and spices for marinade.

Step-by-step instruction:

We wash the carp, remove scales and entrails, and separate the head.
Cut into steaks 4-6 cm wide.
Lightly sprinkle with lemon juice.
Rub with spices for fish and put in the refrigerator to marinate for 20 minutes.
While the fish is marinating, cut the onion into rings and fry over low heat until golden brown.
Next, roll the fish pieces in breading or flour.
Place the steaks in a frying pan, preheating it with vegetable oil. Fry until done for 5-6 minutes on one side and the other.
Serve on a platter with your favorite side dish and stewed onions.

Delicious fried carp in cheese batter

Thanks to the cheese batter, this dish turns out juicy and tender, and the meat retains maximum nutrients.

You will need:

1 kilogram – carp
70 grams – flour
Ground black pepper - to taste
100 grams – cheese
2 teaspoons – lemon juice
Salt - to taste
1 chicken egg
60 milliliters – sunflower oil

How to cook:

1. First, the carcass is cleaned of scales. Remove the fins and head. Gutted. Wash the fish thoroughly. Cut the carcass into portions and sprinkle it with lemon juice.

2. Pour the flour into a plate. Add salt and ground black pepper. Mix everything thoroughly.

3. Break an egg into a plate. Lightly beat it, like making an omelette. The cheese is grated on a grater with small holes. Mix grated cheese and egg. The batter is ready.

4. Pieces of fish are rolled in flour and cheese batter. Pour sunflower oil into a hot frying pan and place the pieces in cheese batter.

5. Fry on both sides until golden brown. The dish is served immediately after preparation. Mashed potatoes and vegetable salad are suitable as a side dish.

Calorie content per 100 g. – 193 kcal

Bon appetit!