Recipe for marinated fish at home carp

How to choose the right carp

In order to choose a fresh and high-quality product, pay attention to the following points:

There should be no bloody spots or smudges on the fish carcass (only 2-3 pieces are allowed). Otherwise, their presence will indicate that the fish was sick with something.
In fresh carp (not frozen or fresh-frozen), the bones should not easily come away from the flesh, and the meat itself should be elastic and dense.
Pay attention to the eyes. In a fresh carcass they will be convex and transparent. And the scales are wet, with slippery mucus present on the surface.
The gill color of healthy and fresh fish is bright red or bright pink. They should not be stuck together.
If you purchase a frozen version of fish, pay attention to the glaze that covers it. If the freezing is correct, the glaze will be smooth and without cracks. If the work was of poor quality, it will be cracked and lumpy.

If you don’t have carp on hand, look at the recipe for pickled pink salmon with vinegar. This no less tasty fish dish will definitely not leave you indifferent. Write the recipe in a notebook and share with your loved ones.

For universal rules for choosing any other type of fish, see the following:

How to prepare carp for pickling

The preparation process includes the following steps:

If the carcass is frozen, completely defrost it naturally at room temperature (without microwave or boiling water).
Rinse the fish under running water, removing slimy plaque and debris from the surface.
Remove scales. To prevent it from scattering in different directions, clean it either in a bowl of water or in a bag. You can use a simple knife for this purpose.
Cut off the head, fins and tail.
Make a longitudinal incision in the abdomen and carefully remove all the insides so as not to damage the gallbladder.
Remove the remaining black film inside the carp. Otherwise, it will taste bitter after cooking and ruin the dish.
Rinse the fish again.
If necessary, remove the backbone and bones (you can also marinate with them). Cut the carcass into the pieces needed for marinating.

Proper preparation of the main ingredient is the key to a tasty and healthy dish. See how to properly cook chicken wings in balsamic vinegar. These skills will allow you to surprise your loved ones.

Quick marinade with onions and butter

Preparing marinade for carp according to this recipe is very simple. And the most important thing is that the process will not take much time, and the snack will turn out very tasty and appetizing.

List of required products:

large carp – 1.5 kg;
onions – 3 pcs;
vegetable oil – 5 tbsp. l.;
salt – 2.5 tsp;
ground black pepper - on the tip of a knife;
vinegar - 0.5 cups;
water – 2 glasses.

Cut the carcass. Remove the backbone and large bones to create a clean fillet. Rinse the meat in cool water and cut into thin pieces.
Peel the bulbs. Grind into half rings. Add salt and pepper. Lightly crush the mixture with your hands so that the onion releases its own juice. Leave to infuse for 10-15 minutes.
Add onion mixture to fish. Mix well.
In a separate container, combine water and vinegar. Pour into the total mass. The liquid should completely cover the meat. If not, add more solution. Vinegar should be diluted in the following proportion: 1 part acid to 3 parts water.
At the final stage, add vegetable oil. Stir and place the dish in the refrigerator for a day. Afterwards you can serve the appetizer to the table.

You can marinate not only fish. See how to make a marinade for porcini mushrooms for the winter with vinegar. This is an amazing recipe that even a cooking novice can make.

Calorie content per 100 g serving – 138 Kcal.

Carp steaks on the grill

Compound:

carp steaks – 1.5 kg;
lemon – 1 pc.;
olive oil – 60 ml;
salt, ground black pepper - to taste.

Cooking method:

Cut the cleaned and gutted fish into steaks about 3 cm thick.
In a separate container, mix the juice squeezed from the lemon and olive oil. Add salt and pepper to this mixture and whisk with a fork or whisk.
Using a pastry brush, coat each piece of fish with the resulting marinade.
Place the steaks in a bowl or pan, pour over the remaining marinade, and stir.
After an hour, place the carp steaks on the barbecue grill, secure it so that it does not open.
Place the grill with fish steaks on the grill.
Fry the steaks for 20-25 minutes over the coals, turning the grill every 2-3 minutes so that the pieces of carp are fried evenly.

All that remains is to complement the appetizer with vegetables, grilled or prepared as a salad, and serve the food to the table.

Marinated carp with onions and spices

For lovers of spicy and spicy dishes, the option of marinating carp with spices is suitable.

fish carcass – 1 kg;
onions – 3 pcs;
garlic cloves – 5 pcs;
dill - a bunch;
salt – 1 tbsp. l.;
sugar – 1 tsp;
hot pepper – 1 piece;
ground black pepper – ¼ tsp;
mixture of Provencal herbs - 2 tbsp. l.;
table vinegar – ¼ cup;
filtered water – ¾ cup.

Rinse and gut the carcass. Cut off the head, tail, fins. Divide into pieces of 1.5-2 cm. It is not necessary to remove the ridge.
Peel the onions and garlic, rinse the greens well in running water. Cut the onion into half rings, pass the garlic through a press, chop the dill with a knife.
Add all the ingredients listed above to the carp pieces. Sprinkle with salt and sugar. Rub the mixture with your hands so that the components mix together.
Cut the hot pepper into rings. Add the seeds and ground pepper to the fish. Stir.
Mix vinegar with water. Add in a thin stream to the total mass.
Place a smaller plate and a weight on top. Place in the refrigerator to steep for a day. Afterwards you can take out the carp and eat it.

Calorie content per 100 g serving is 142 Kcal.

You can watch another option for marinating fish in the following video:

How to marinate carp in apple cider vinegar

When preparing pickled fish, table vinegar can be replaced with malic acid. Then the dish will acquire new fruity notes of taste and aroma, which will diversify the appetizer.

carp – 1 piece weighing 1.5-2 kg;
onion – 2 pcs;
apple cider vinegar – 100 ml;
vegetable oil – 100 ml;
allspice peas – 5 pcs;
bay leaf – 4 pcs;
carnation inflorescences – 3 pcs;
dried dill – 1 tsp;
ground black pepper ½ tsp;
salt – 7 tbsp. l.;
sugar – 50 g;
water – 0.5 l.

Clean the carcass, remove all the entrails, head, fins and tail. Place in a deep container and sprinkle with salt (5 tablespoons). Make sure it is evenly distributed throughout the fish, including the inside. Cover with cling film and refrigerate for a day.
Then remove the carp and rinse it in cold water to remove salt. Pour in clean liquid and let stand in the refrigerator for 2 hours.
During this period of time, prepare the marinade. To do this, dilute the remaining salt and sugar in water. Add bay leaf, dried dill and other spices. Place on low heat.
After boiling, remove from heat and pour in vinegar in a thin stream. Stir and let the marinade cool.
Drain the water from the carp. Place it on napkins to remove all the liquid. Cut into pieces of 2-3 cm, remove the spinal bone. Divide each piece into two more halves.
Peel the onion and chop into half rings. Place in the bottom of sterilized jars. Then fill the container with pieces of fish, pour cold marinade. Close the lid.
Place the preparation in the refrigerator for 5 days. After this time, the pickled carp is ready to eat.

Fans of cold first courses will be interested in how to cook okroshka in water with vinegar and mayonnaise. Find out which acid is best.

The calorie content of a snack per 100 g is 154 Kcal.

How to cook carp deliciously?

Carp - the recipes for which are varied, are widely used in cooking. The fish meat has a sweetish taste and does not contain small bones, which makes it possible to use various recipes. It is stewed, fried and baked whole, stuffed with vegetables or mushrooms, fish soup is boiled, meatballs, cutlets or filling for pies are made.

Dishes made from carp have always been a source of pride for the owners. We especially honor stuffed carp. The fish is seasoned with salt and pepper, and stuffed with onions, nuts and pomegranate seeds, baked in the oven at 180 degrees for about 40 minutes.
Stewed carp in honey and beer is very tasty. To do this, the fish is filleted, cut, poured with beer and a marinade of 40 g of honey and 800 ml of water. Add carrots and fresh herbs and simmer for 50 minutes.

How to cook a whole carp in the oven?

Oven-baked carp is one of the most healthy and correct ways to cook fish. To make the dish tender and juicy, you need to use foil, and spices, herbs and onions will help eliminate the smell of mud and imbue the dish with aromas. After baking, the spices should be removed and the fish served hot - it is not as tasty when chilled.

carp - 2.8 kg;
onion - 2 pcs.;
paprika -5 g;
butter - 80 g;
ground black pepper - 5 g;
bunch of dill - 1 pc.;
pepper - 1 pc.

Before you deliciously cook carp in the oven, gut the fish carcass.
Rub with paprika and black pepper.
Stuff with butter, onions and herbs.
Place the fish on foil and garnish with pepper.
Cover with a second sheet and bake at 200 degrees for 40 minutes.

How to fry carp in a frying pan?

Fried carp is an unusually tasty and nutritious dish. The juicy and dense texture of the meat is suitable for frying in a pan. The most acceptable way is to cook carp in batter. It will protect the fish from drying out and make it rosy and crispy. To eliminate the specific smell, you should marinate the fish pieces in lemon juice.

carp - 1.5 kg;
egg - 2 pcs.;
milk - 125 ml;
sour cream - 60 g;
lemon - 1 pc.;
oil - 80 ml;
flour - 200 g.

Peel the carp and cut into portions.
Before preparing fried carp, marinate the fish pieces in lemon juice.
Beat eggs with flour, milk and sour cream.
Dip the fish in batter and fry in oil for 5 minutes on each side.

Koktal from carp

Carp in foil in the oven can convey the taste of an authentic Kazakh dish - koktal, if prepared correctly. Uncleaned fish is cut along the ridge, removing it and the insides. The carcass is opened so that it becomes completely flat, seasoned and, having laid out vegetables in layers, baked in a cocktail bowl, the role of which an oven can handle at home.

carp - 1.5 kg;
onion - 1 pc.;
eggplant - 1 pc.;
pepper - 1 pc.;
tomato - 3 pcs.;
clove of garlic - 3 pcs.;
cheese - 70 g;
mayonnaise - 60 g.

Before cooking carp, remove the backbone from the fish, take out the insides, and rinse.
Unfold the fish into a flat shape.
Rub with garlic.
Place a layer of onion on the fish and brush with mayonnaise.
Then, eggplants and peppers.
Sprinkle with cheese, brush the tomato layer with mayonnaise.
Bake in foil for 90 minutes at 170 degrees.

Marinated carp with 9 percent vinegar in a jar

9% vinegar is widely used for pickling. It saturates the meat with the right percentage of acid and adds piquant notes of taste.

carp fillet – 1 kg;
onions – 4 pcs;
salt – 20 g;
ground black pepper – 7 g;
vegetable oil – 150 ml;
vinegar 9% – 3 tbsp;
boiled water – 3-4 tbsp. l.

Cut the carcass into fillets. Try to remove even small bones. Grind into small pieces.
Peel the onion. Cut into half rings. Add to fish.
Add the bulk ingredients there: salt and ground black pepper. Stir.
Dilute the vinegar in the specified volume of boiled water. Pour into the total mixture in a thin stream. Add vegetable oil there.
Sterilize jars with lids in a way convenient for you. Dry. Pack the resulting workpiece into them and close. Place in the refrigerator for 2-3 days. Then you can take it out and eat it, bon appetit!

Acid is the No. 1 ingredient when it comes to winter preparations. Find out how much vinegar you need for a three-liter jar of tomatoes so that they can be stored all winter without any problems.

Calorie content per 100 g serving is 137 Kcal.

In Caucasian

For barbecue you will need two identical carp carcasses with a total weight of 10 kg. For marinating you need the following ingredients:

150 g dry white wine;
100 ml water;
4 medium sized onions;
3 lemons;
5 bay leaves;
25 g adjika sweet and sour;
5 g green fresh saffron;
10 black peppercorns;
10 g hops-suneli;
10 g ground black pepper;
10 g fresh dill;
20 g salt.

How to prepare fish:

Clean and wash the carp. Cut off the head, fins and tail, gut it, remove the membranes and gall bladder, rinse again.
Cut into pieces weighing 100 g.
Place under water again to wash away any remaining blood.

How to make the marinade:

Pour wine and water into the marinating container.
Squeeze juice from 2.5 lemons.
Add adjika and stir.
Pour in not too finely chopped herbs and all the dry seasonings. Mix.
Cut onion rings into halves.
Set aside one quarter of the onion, put the rest in the marinade, mashing it with your hands.

Place the fish pieces in a bowl with the marinade and mix. The fish should be completely immersed in the filling.
Place the remaining onions on top.
Place in the refrigerator for 4 hours.
Thread the marinated pieces of carp onto skewers.
Before putting them on the grill, remove the onions and seasonings, otherwise they will burn.
Fry for 10-15 minutes.

Marinate carp with vinegar and salt

A simple but very tasty recipe for pickled carp does not contain many ingredients. Salt and a small amount of spices will be enough.

List of required products:

carp - 1.5 kg;
coarse salt;
onions – 3 pcs;
mixture of peppercorns - to taste;
cumin and cloves - 3 buds each;
vegetable oil – 4 tbsp. l.;
vinegar 9% – 4 tbsp. l.;
bay leaf – 3 pcs.

Cut the carcass: remove the head, tail, fins, and all entrails. Rinse in water to remove all mucus and blood. Cut off the backbone and remove large bones. Grind into small pieces.
Pour a generous layer of salt into an enamel container. Place pieces of carp on top, sprinkle with salt again. Place the load and put it in the refrigerator to salt. If the slices are small, 3-4 hours will be enough.
Then remove the fish and rinse it in water to remove salt.
Chop the onion into thin rings. Place in a saucepan along with 2 bay leaves. Place a layer of fish there. Arrange the spicy ingredients. Pour the mixture with 1 tbsp. l. oil and vinegar. Repeat layers until you run out of carp pieces.
Then leave to marinate in the refrigerator for a day.

The calorie content of the snack per 100 g is 146 Kcal.

You can find a quick way to fillet carp in the following video below:

Recipe for marinating carp with vinegar and spices

For this recipe, the fish is first filleted and then infused for 24 hours in a special marinade.

To prepare the latter, you need to boil 0.5 liters of water on the stove. Then add 50 g of salt and sugar, allspice and black peppercorns (½ teaspoon), coriander (½ teaspoon), bay leaf. Let the marinade simmer for 5 minutes, after which it is removed from the heat. After another 15 minutes, add vinegar (100 ml) and stir. The resulting solution is poured into pieces of fillet placed in a pan.

The pickled carp, the recipe for which is presented above, is seasoned with vegetable oil and onions every other day. Serve the fish with a side dish of mashed potatoes.

Delicious carp with vinegar, garlic and pepper

For lovers of spicy dishes, a recipe for carp with pepper and garlic is suitable. During the process, you can adjust the degree of spiciness yourself by making the proportions of the above ingredients larger or smaller. The recipe with photos will help you with preparation.

carp – 1 large;
water – 1 l;
salt – 8 tbsp. l.;
sugar – 1 tbsp. l.;
vinegar - 1 tbsp. l.;
vegetable oil – 2 tbsp. l.;
garlic – 8 cloves;
bay leaf – 3 pcs;
peppercorns – 6 pcs;
hot pepper – 1 pc.

Cut the carcass into fillets. Divide into 2-2.5 cm pieces.
Dissolve salt and sugar crystals in the specified volume of water. Add bay leaves and peppercorns. Bring to a boil. Then remove from heat, pour in vegetable oil and vinegar. Stir.
Peel the garlic and cut into thin slices. Wash the hot pepper and cut it into rings.
Sterilize the jar in a way convenient for you. Fill it with fish pieces. Place hot peppers and cloves of garlic between. Pour in marinade.
Place in a cool place for 10-12 hours. Then drain the liquid and fill the jar with vegetable oil to keep the snack longer. Cover with a lid. Should be stored in the refrigerator.

Calorie content per 100 g serving is 149 Kcal.

Pickling

Carp shashlik definitely requires marinating. As a muddy fish, it has a distinct muddy taste that can be neutralized and even enhanced with the right sauce.

To marinate fatty fish such as carp, you can use onions, lemon, dry white wine, soy sauce, yogurt, kefir, and low-fat sour cream. Garlic, ginger, nutmeg, ground pepper, zest, and bay leaf are widely used as additives.

Below are examples of successful marinades for carp. The amount of ingredients is calculated for an average carp (approximately 2-2.5 cm). It is recommended to keep the fish in the sauce for about 3-4 hours.

Based on fermented milk drink

Mix 400 ml of kefir or natural with lemon juice, zest, ground white pepper, ground nutmeg, salt.

Heh from carp at home

Carp is often used to prepare dishes such as Heh. It is suitable for both a festive table and an everyday one.

To prepare Heh, only fillet is used. Therefore, be careful when removing bones: try to remove as much as possible.

carp fillet – 1 kg;
vinegar essence - 1.5 tbsp. l.;
soy sauce – 2 tbsp. l.;
onion – 2 pcs;
garlic cloves – 4 pcs;
vegetable oil – 120 g;
ground black pepper – 0.5 tsp;
salt – 1 tbsp. l.;
bay leaf – 3 pcs;
paprika – 1 tbsp. l.;
ground red pepper – 0.5 tsp.

Cut the fish fillet into small pieces.
Peel the onion and chop into thin rings. Add to carp. Add salt there and stir.
Add all remaining dry ingredients to the mixture. Grate the garlic on a fine grater and break the bay leaf into several pieces. Add to meat.
Pour soy sauce, vinegar and vegetable oil over everything. Mix well.
Cover the container with a lid and marinate in the refrigerator for 2 days. Afterwards you can take out the fish and eat it.

The calorie content of a snack per 100 g is 153 Kcal.

You can make Heh with carrots using a similar recipe. For the above quantity of ingredients you will need one large carrot. Peel it and grind it on a medium-sized grater. Add to the fish at the same time as the onion. Then cook in the same order.

With oranges and lemons

You will need a carp weighing about 5 kg.

What you need for the marinade:

6 cloves of garlic;
30 g each of parsley and dill;
4 onions;
5 g ground red pepper;
15 g ground black pepper;
2 oranges;
3 lemons;
2 g ground coriander.

How to prepare fish:

Clean the fish from scales, gut it, cut off the head, fins and tail, remove the films, rinse.
Cut to the ridge along the back, cut through the ribs. There should be two layers.
Make transverse cuts to the skin (without cutting through it) at a distance of 4 cm.

How to prepare the marinade:

Cut the onion into half rings, finely chop the greens with a knife. Place in a marinating container.
Add crushed garlic, red and black pepper, coriander and stir.
Squeeze the juice from lemons and oranges and mix thoroughly again.

How to bake fish:

Dip the skin of the fish into the marinade and place on the grill.
Place the seasoning into the slits on the plates, pour over the prepared filling, and rub the entire surface with it.
Cover with the second grille flap and place on the grill. Cook, turning every 2 minutes, until done.

FAQ

Answers to frequently asked questions will help you avoid mistakes during the preparation and storage process. It is better to study them in advance so that unforeseen situations do not take you by surprise.

Storage duration depends on the recipe.

Cooking option	Storage duration
Quick recipe with onions and butter	2-3 weeks
With onions and spices	2-3 weeks
In apple cider vinegar	up to a month
With 9% vinegar	a month or more
With vinegar and salt	from 2 weeks
With vinegar, garlic and spices	up to 2 weeks
Heh from carp	2-3 weeks

The following spices are not suitable for pickling carp:

cinnamon;
cardamom;
poppy seeds;
turmeric;
dried marjoram;
sesame.

You can get rid of excess acetic acid in the following ways:

Soak the fish in cool water for 15-20 minutes.
Increase the amount of other ingredients called for in the recipe.
Digest the marinade.
Season the carp with plenty of vegetable oil and onions.

Comments
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Fish fillet 1 kg
Onions 4 pcs
Salt 1.5 tsp
Black pepper 0.5 tsp
Vegetable oil 5 tbsp
Vinegar 0.5 tbsp
Water 1.5 tbsp

You will need
: more than 1 hour
Geography of the dish
: Mediterranean
Main ingredient
: Fish fillet
Type of meal
: Dinner

We clean the carp, trim the fins and head. We take out the insides.

Then remove the fillet.

Then cut the fillet into thin strips.

Add chopped onion, ground black pepper and salt to the fish.

Pour vinegar and water.

Mix everything well and add unrefined vegetable oil. Mix everything thoroughly again. We send the carp to the refrigerator.

All you have to do is wait two days and you can enjoy very tasty fish. Bon appetit!

It is not necessary to purchase marinated fish if you are planning a holiday. You can easily marinate it yourself in your kitchen, using a minimum of ingredients. The main thing is fresh fish. You can also buy frozen, but defrost it before cooking. It is best to marinate carp - this fish is meaty, has few small bones and tastes excellent.

Remember that it is best to mix fish with onions 2-3 hours before serving, but do not store it with it - the chopped vegetables will begin to sour after half a day, and the carp will acquire an unpleasant aroma and taste. Vegetable oil is also added when serving, otherwise it will envelop the fish pieces and it will marinate worse.

An appetizer is created from carp fillet. The head, tail, fins are not suitable, it is best to put them on the ear. Remember that the fish slices must spend at least 1 day in the marinade after salting in order to soak in the middle.

Recipes for cooking fish with marinade “big cart and small cart”.

Since I live in the land of the Cossacks, everyone here has their own recipe for cooking fish and everyone cooks it the way his parents used to cook it, and this is passed down from generation to generation.

In this short note, I want to share a recipe for preparing carp with marinade, step by step and with photographs. How my mother and grandmothers cooked.

Fish for us, as before, is a very important food product, since from childhood those born in this Don region practically grew up “on fish.” Well, let’s be honest, for example, in order not to eat fish, I can withstand, at most, a day, and at most two.

Well, I’ve gotten used to it since childhood, so what can you do now?

In this article I want to tell you how I cook marinated fish. In general, I like marinated fish from certain breeds - carp or pike perch. In my opinion, carp is always tastier, although it is “more bony”, but it is fattier and the meat more tender.

What is good about pike perch fish when marinated is that there are practically no bones, but the meat is tougher, but it is dietary, as they say, recommended by doctors and nutritionists.

I'm done with the foreplay and I'm starting to act:

Moreover, in the “One Family” project, I promised my mentors when carrying out the training steps that I would write an article about “How to cook fish with marinade,” but if I promised, then it means I have to fulfill it and it’s inconvenient in front of my mentors.

It turns out that the other day I got up early in the morning and went “fishing” Azov Central Market, especially since it’s autumn in the yard, the weather suits my mood, I go and think: why should I catch it today in a “fry”, so to speak? I really want to eat the fish.

Without turning straight anywhere, I immediately taxi into the fish rows and look at the prices for fish.

Without thinking for long, my choice fell on a couple of carp. A couple of carp pulled out about 3.5 kg. And of course, what kind of market is this if you don’t bargain, then that’s what it’s a market for, and then you’ll stop respecting yourself.

The purchase came out to 300 rubles, which I think was a good thing – I went “fishing”.

The carp fish is a common carp from the carp family.

Here they are my dear carp:

The first step is to wash the fish well under running water.

Then we clean and gut the fish. But this process is not interesting, many people do not like this process because it is a troublesome task, and there is a lot of garbage afterwards. We cut it into equal pieces for our convenience and that they fit evenly and well into the pan

We have successfully completed this stage. Now we need to move on to the second stage.

The second stage is to prepare vegetables. Peel onions, carrots, parsnips.

Marinated carp

We prepare the dish as: Lunch Main ingredient: Fish, seafood Dish: Cold dish Cooking time: more than 1 hour Cuisine: European cuisine
I really love pickled fish, I especially like pickled carp. The fattier the carp, the tastier it is. For pickling, I advise you to take a carp that will weigh at least 1.5-2 kg.

Fish fillet: 1 kg
Onions: 4 pcs.
Salt: 1.5 tsp
Black pepper: 0.5 tsp
Vegetable oil: 5 tbsp
Vinegar: 0.5 tbsp
Water: 1.5 tbsp

Step 1 Clean the carp, cut off the fins and head. We take out the insides. Step 2 Then remove the fillet. Step 3 Then cut the fillet into thin strips. Step 4 Add chopped onion, ground black pepper and salt to the fish. Step 5 Pour vinegar and water. Step 6 Mix everything well and add unrefined vegetable oil. Mix everything thoroughly again. We send the carp to the refrigerator. Ready! All you have to do is wait two days and you can enjoy very tasty fish. Bon appetit! Did you like the recipe? Share it on social networks:
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(votes: 7)

Recipe for carp with Azov marinade.

I think the basic preparations are done, now you can begin the process of preparing carp under the marinade.

It will be useful to know: calorie content will be approximately 2635 kcal; proteins 437.5 grams; fats - 77.5 grams; 2.5 grams of carbohydrates.

Approximate cost at the time of writing this article:

Carp - 3 kg 300 rubles.
Sunflower oil - 1 liter - 80 rubles.
Carrots 1 kg 17 rubles.
Onions 1 kg - 15 rubles.
Parsnips - 1 kg - 120 rubles.
Tomato paste - 1 jar - 30 rubles.
Salt - 1 kg - 11 rubles.
Premium flour - 1 kg - 35 rubles.
Bay leaf - 1 bag (15 grams) - 12 rubles.
Black peppercorns - 1 bag (20 grams) -50 rubles.

Well, when you see it, say that the price is completely undemocratic and you have to shell out 670 rubles from your pocket.

So this dish was prepared for a family of six people. The cost of the dish, according to my calculations, will cost no more than 350 rubles.

We will be left with an almost full bottle of sunflower oil, a pack of salt, also a jar of tomato paste, onions, parsnips, peppers. All these products can be used to prepare other dishes.

The cooking time is just over 60 minutes, but it's worth it.

For this we need:

Carp -2.5 kg.
Sunflower oil - 120 grams.
Premium flour - 200 grams.
Onions 250 grams.
Carrots 500 grams.
Parsnips 200 grams.
Tomato paste 40 grams.
Bay leaf 3-4 leaves.
Black peppercorns - 7-10 pieces.

First of all, fry in a frying pan, preferably with a thick bottom, or better, of course, if you have a cast iron frying pan, fry the onions until they turn silvery over medium heat.

After the onions are fried, throw in the already cooked and chopped vegetables, carrots and parsnips.

Fry these vegetables for 15-20 minutes and do not forget to mix it all with a wooden spatula.

After the vegetables have been slightly fried and stewed, place them in a separate plate or container prepared for this. We now proceed to a small frying of our carp, cut into pieces and before that a little salted and rolled in flour.

After the carp pieces have been fried, place them in a pan with a thick bottom and sprinkle each layer with fried vegetables.

Fill it all with water until it’s covered and immediately add pepper, bay leaf and three to four teaspoons of tomato paste.

Place the pan on the stove and cook over medium heat for 30-40 minutes.

Eat the prepared dish after it has cooled completely. Take my word for it, it’s worth it, both the material costs and the time spent. The dish is to die for. But as they say, there is no agreement on the taste and color. It’s up to you to cook this dish or not.

With this, let me complete this short note about how to cook carp with marinade. Bon appetit, if you have prepared this dish, of course.

If you liked this so to speak small note and my writing and have additional questions about this note, then I ask you to leave your comments.

Share your experience and how you cook fish with marinade. After all, I read recipes in a car and a small cart.

Simple recipe
Alternative option
How to deliciously marinate carp for barbecue?

Carp is used somewhat less frequently than most other fish. But still, home cooks should know how to use it correctly, how to marinate according to all the rules. Doing this work, having become familiar with all the intricacies, is not as difficult as it seems at first.

Simple recipe

To begin with, the carp is cleaned of its scales and its internal organs are removed. Then you can cut off the head, since it will not be used anyway. Then the fish is cut in portions, into pieces 1.5 to 2 cm thick. The exact size depends on the vertebral bone. However, it is still worth cutting as thinly as possible.

Peeled onions are cut into half rings. Important: you should add more onions, because they will only add flavor to the dish. The main components of the marinade are:

seasoning for Korean carrots;
salt;
sugar;
Bay leaf;
pepper (paprika);
black pepper.

All these components are laid on top of the fish pieces along with the onions. Now you need to mix the parts of the dish with your hands. After stirring, pour in a glass of apple cider vinegar and the same volume of soy sauce. Add 60 ml of sunflower oil, mix further and transfer the fish to another container.

A sprig of basil is placed on top of it. Important: this branch must have green leaves and a flower. Then the aesthetic effect will noticeably increase. Then they cover the workpiece with a small saucer, pressing down the carp so that it all goes into the marinade. Marinating in the refrigerator lasts from 30 to 36 hours.

Alternative option

Marinated carp can be prepared a little differently. For this purpose, they take fish that is fattier, because it will be more tasty; minimum weight from 1.5-2 kg. For work use:

fillet -1 kg;
onions – 4 pieces;
0.02 kg salt;
0.007 kg black pepper;
150 ml sunflower oil;
a little vinegar and clean boiled water.

The first step is cleaning, trimming the fins and head, then removing the insides. Only when this is done can you take the fillet and cut it thinner. After mixing the fish with pepper, onion, salt, water and vinegar, you can add oil.

Important: refined vegetable oil is not used for this dish. Stir everything again and leave the carp to marinate in the refrigerator for 48 hours.