Carp fried in a frying pan with a crispy crust

Flour-breaded

Fried carp breaded in flour is the simplest frying recipe. This dish requires a minimum amount of ingredients and time. How much time does it take to make a delicious snack?

preparing the ingredients takes no more than 20 minutes;
frying time – 15 minutes.

The following products will be required:

carcass carcass;
vegetable oil - half a glass;
salt;
a glass of flour;
a bunch of fresh dill and parsley.

Calories – 332 Kcal, proteins – 11 g, fats – 1.9 g, carbohydrates – 69 g. Cooking algorithm:

Clean the carcass, cut off the head, gut it, cut off the fins and tail.
Cut into pieces as you wish.
Rub each steak with salt, pepper, add spices (turmeric, paprika, basil, rosemary). Place in a bowl and set aside for half an hour. This way the pieces of fish will be saturated with spices, the taste will become rich and reveal itself to the maximum.
Heat a frying pan, pour in olive or sunflower oil.
Roll each carp steak in breading and place in a hot frying pan. Fry on all sides for five minutes until crispy and golden brown. Remove from the pan.
Place the dish on a plate and garnish with herbs. The photo shows how delicious it turned out.

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Express recipe

This fish cooks very quickly, so it remains juicy and soft inside. This recipe for carp fried in a frying pan is designed for a minimum amount of time spent. In this case, only key components are used. The calorie content of one 200 g serving will be about 400 kcal.

Ingredients:

carp 1 piece;
flour;
sunflower oil;
spices.

The cooking process directly depends on the condition of the carcass. If it is a whole fish, it must be cleaned and washed. It is also worth separating the carp caviar. It is also very tasty and healthy. If this is a finished fillet or steak, you can move on to the next stage.

Each piece of fish must be salted and peppered. Of course, you can add other spices if you wish. Next, the carp should be rolled in flour.

To understand how long to fry fish fillets, pay attention to the thickness of the pieces. On average, 2-3 minutes are spent on each side.

To get a crispy, tasty crust, you should fry the fish as quickly as possible over high heat.

You can save the caviar for next time or cook it right away. It needs to be freed from films. Next, it should be salted and formed into arbitrary cakes. You can fry carp caviar in the same way as the main part of the fish. This is a real delicacy for seafood lovers.

Portioned with onions

To make carp fried in a frying pan juicy and tasty, you can use this recipe. The following ingredients are needed:

carcass;
bulb;
a tablespoon of flour;
sunflower oil;
salt, spices.

Fried carp should be cooked for half an hour. It takes 20 minutes to prepare the products. Calories – 190 Kcal, proteins – 5.8 g, fats – 0.7 g, carbohydrates – 40 g. Step-by-step preparation:

Correctly cut and gut the carp, cut off the tail, fins and head.
Cut into pieces.
Rub with salt, pepper and add spices. Let it sit for half an hour.
Pour the flour into a bowl.
Roll each piece in breading and place in a hot frying pan with oil.
Let it fry on one side until golden brown. Turn over to the other side, and place onion, previously peeled and cut into half rings, on top. Cover with a lid and cook until done.

A tasty and juicy dish with onions is served with vegetables, fresh herbs, and any side dish.

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Fried carp cooking secrets

Carp is one of the varieties of carp. This fish is found in many fresh and brackish waters, and therefore often becomes the prey of fishermen. Every fishing enthusiast considers carp a desirable trophy, because this large fish is very tasty. If your family doesn’t want to sit on the shore with a fishing rod, you can easily find carp in any fish store. By the way, the cost of this fish is relatively low.

Fried carp is an excellent dish for a weekend lunch or get-together with friends. On average, a carcass can weigh 1.5-2 kg, which means it is enough for a fairly large company. Our article will tell you how to properly prepare this fish so that it turns out juicy and flavorful, and small bones do not interfere with the pleasure of the meal.

Preliminary preparation

Unfortunately, this tasty, fleshy fish has a high invasive potential. Simply put, improperly prepared carp can cause disease. To minimize risks, do not eat fish of questionable quality. It is better to give preference to one purchased in a specialized store, and when purchasing it would be a good idea to inquire about the presence of a veterinary control certificate.

Before purchasing, inspect the carcass and pay attention to the eyes. They must be clear. A slight smell of dampness and mud without unpleasant notes is considered normal

A slight smell of dampness and mud without unpleasant notes is considered normal.

Before preparing fried carp, rinse the carcass well, immerse it in water and carefully go over both sides with a special knife to remove the scales. It is convenient to do this under water so that the scales do not scatter throughout the kitchen. Carefully inspect the areas near the fins, remove all scales.

Cut off the head, if desired, cut off the fins (this is convenient to do with scissors). Open the abdomen and remove the entrails. You can often find milk or caviar in carp; they are also edible and very tasty. But you shouldn’t eat liver.

Using a sharp knife, make a cut along the ridge, divide the carcass into two parts, and remove the spine. All that remains is to cut the fish into portioned pieces.

Many people claim that they do not like carp fish because of the abundance of bones. In fact, everything is not so critical. There are small bones in carp, but, firstly, there are not so many of them, and secondly, when roasted slowly they become so soft that you can hardly feel them when eating.

By the way, the cut out ridge, separated fins and head do not have to be thrown away. These parts can be used to prepare an excellent rich broth for fish soup.

Fried carp, the recipe for which we are considering in this article, is rolled in regular wheat flour before cooking. You can also use semolina or breadcrumbs.

Salt the pieces and leave them for a few minutes so that the fish releases its juice. Pat it dry with a paper towel and coat the pieces thoroughly in breading.

How long should you fry carp?

Heat oil in a wide frying pan. Place the fish in one layer and immediately reduce the heat to medium.

In order for fried carp to be not only tasty, but also safe, heat treatment should last at least half an hour. Fry the fish for 15 minutes on each side. This time is enough to get a golden crust.

It is better to place the cooked pieces not in a serving bowl, but on paper towels to remove excess fat.

Milk and caviar

If you find such a surprise inside a carp, consider yourself lucky. These products are not very good for pickling, because they can smell like mud. Fried carp caviar is much tastier. The recipe for its preparation is the same: roll the pieces in flour and fry on both sides in hot oil. Before serving, cut into rings.

Serving and garnishing

Fried carp is an excellent accompaniment for various potato dishes. A great side dish idea would be plain mashed potatoes. This fish goes well with boiled rice or pasta side dishes. During the harvest season, you can offer guests grilled vegetables.

You can emphasize the taste of carp and add aroma to it with the help of young greens (onions, dill). Be sure to add it when serving.

If there is too much cooked fish, leave it for next time. Fried carp can be stored for 2-3 days in a closed container on the middle shelf of the refrigerator. The crispy crust, of course, will soften during this time, but the fish will be just as tasty.

In crispy batter

This is a very simple and affordable, but at the same time a festive dish that can become a real table decoration. To prepare it, you need to pre-cut the fish. You will need the following ingredients:

two large carcasses;
one egg;
milk – 3 tbsp;
flour - 2 tbsp;
sunflower oil;
salt, pepper, spices.

The fish is cooked for half an hour; the ingredients need to be prepared for 20 minutes. The calorie content of the finished dish is 179 Kcal, proteins - 7.9 g, fats - 3.3 g, carbohydrates - 30 g. Step-by-step preparation:

Cut the fillet into small pieces.
Make the batter. Mix the egg with flour, salt and pepper, add spices.
Pour oil into a hot frying pan.
Dip each piece of fish in the batter.
Fry on each side for five minutes.
The finished dish can be sprinkled with fresh chopped herbs.

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How to fry carp in tomato sauce with onions and carrots

Compound:

carp – 1 kg;
carrots – 100 g;
onions – 100 g;
tomato paste – 40 ml;
wheat flour – 50 g;
refined vegetable oil - how much will be needed;
salt, mixture of peppers, oregano - to taste.

Cooking method:

Cut the cleaned and gutted carp into portions. Cut each piece in half, remove pieces of spinal bone. Pull out the remaining bones that you find with tweezers.
Mix flour with pepper and dried oregano, roll the pieces of fish in the resulting mixture, fry them until golden brown in boiling vegetable oil.
Peel the onion and cut into thin half rings.
Scrub and wash the carrots. Blot it with a napkin, then cut it into strips or grate it coarsely.
Heat 1.5-2 tablespoons of vegetable oil in a clean frying pan. Put onions and carrots in it. Fry the vegetables until they turn golden brown.
Add tomato paste to the vegetables and simmer for 2-3 minutes.
Place vegetables on pieces of carp.
Cover the frying pan with the fish and reduce the heat under it.
Stew the carp for 5 minutes along with vegetables.

Carp prepared according to this recipe will be tasty both hot and chilled. It can be served as a cold appetizer.

In tomato

For this dish you need the following ingredients:

carp – 1 piece;
bulb;
oil;
tomatoes – 4 pcs;
flour - 1 tbsp;
salt pepper.

Preparation time - half an hour, cooking time - 40 minutes. Calories per 100 g – 105 Kcal, proteins – 3.4 g, fats – 0.7 g, carbohydrates – 22 g. How to cook:

Cut off the tail, fins, remove scales, gut the carcass.
Cut into portions.
Rub with salt, roll in breading.
Place in a frying pan and fry until golden brown on all sides.
Peel the onion and cut into small cubes.
Scald the tomatoes with boiling water, remove the peel, cut into cubes.
Separately, fry the onions and simmer the tomatoes. Salt and pepper. Let simmer for 7 minutes.
Mix the sauce with the fish and simmer for five minutes.
Serve the finished dish with fresh herbs.

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Fried carp in a frying pan

Delicious fish is the best meal for every day and on holidays! . Fried carp is a unique dish. Pairs with any side dish. But ideally, these are vegetables (fresh, fried, steamed, stewed, and baked). This healthy and tasty fish is good not only for the everyday menu. Deliciously cooked, carp will decorate any festive feast.

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Fried carp in a frying pan

Fried fish with wine sauce

How to cook carp in a frying pan with wine sauce? Ingredients:

carp fillets or steaks,
bulb onions,
butter,
white wine,
tomatoes,
Champignon,
egg yolks,
lemon acid,
chopped greens.

This recipe has two components: fried carp itself and a white wine-based sauce, which is traditionally served with fish. We already know how to fry carp. Let's start preparing the sauce. Chop the onion finely and sauté in butter until softened (but not golden).

Add dry white wine (100 g), evaporate for 5 minutes. Blanched tomatoes are peeled and seeded and chopped. Cut the mushrooms into slices and fry them in butter in another saucepan.

Bring to readiness, stirring constantly. The sauce is served with the fish, either in a separate sauce boat or poured on top of the fried carp.

Festive fried carp

This fish also looks great on a holiday table. If you cook it tasty and with love, it will definitely delight all your guests. Of course, this recipe for fried carp will require more ingredients. And the cooking process itself will take some time. But the final result is worth the effort.

carp 1 piece;
vegetable oil;
1 large or 2 medium onions;
flour;
butter;
salt pepper;
greenery.

First you need to cut the cleaned fish into steaks of about 2 cm each. Next, prepare the onion. It needs to be cut into half rings and fried until transparent. After this, add a spoonful of butter and cook the onion until golden.

Next, mix the flour with salt and pepper in a separate bowl. Roll each steak in breading and fry in the same pan on both sides. Place the finished pieces on a plate.

After this, clean the frying pan from the oil and lay out the carp, sprinkling it with onions and chopped herbs. Pour a small amount of hot water over the fish, cover with a lid and leave to simmer over low heat for literally 5 minutes.

Place the finished carp on a common dish or in portions. Additionally, it can be sprinkled with herbs or onions. Mashed potatoes or rice are perfect as a side dish.

Getting rid of the smell of mud

When preparing freshwater fish, various difficulties often arise. First of all, they are due to the fact that it is difficult to completely clean fish of small bones. It is also not easy to get rid of the unpleasant smell of mud, which is present in many inhabitants of freshwater bodies. There are different ways to remove the smell of mud.

Cut the cleaned and gutted carcass into pieces. In a separate container, mix milk and water in equal proportions. Place the fish in this liquid. Let it sit for an hour. Next, pull it out and rinse it under running water. Add salt, leave for half an hour, let it marinate.
Another way. Prepare the carcasses. Cut off the fins, head and tail. Gut it. Squeeze a few lemons. Soak the fish fillet in the prepared juice for two hours. Next, rinse it. And start cooking.
Mix water with salt. Soak the carcass for half an hour. Next, rinse it under warm running water.
Peel, remove giblets, cut off everything unnecessary. Rub the fish with salt and pepper. Place it in the container. Fill with water and add a few bay leaves. After an hour, remove the carcass and dry it with paper towels. Start cooking.

Using simple but very effective methods, you can remove unpleasant odors and reveal the richness of the taste of the dish. These methods do not require much time or effort. And the result will please any cook.

Cutting

Carp is characterized by increased “boning”, so small bones have to be “crushed”. We take a sharp fillet knife and make deep cuts in the skin (from the ridge to the belly) every 3–5 mm on both sides of the previously cleaned and gutted fish. In this way, small bones are crushed and do not cause inconvenience when eating fish. It is not difficult to completely separate the meat from the fish carcass.

We take a sharp knife and cut the carcass from the gills to the vertebrae.
Using the tip of a knife, cut the “back” of the fish (up, towards the head).
We cut off the tail and, using a knife blade, lift the fillet of the fish, separating it from the ribs. We do this first on one side of the carcass, then the same on the other.
Place the fillet on the board, skin side down, with slits in the middle (do not cut the skin).
Take a knife and run it along the skin, separating the fillet.
Leave all leftover fish after cutting for preparing first courses.

We take a sharp knife and cut the carcass from the gills to the vertebrae.
Using the tip of a knife, cut the “back” of the fish (up, towards the head).
We cut off the tail and, using a knife blade, lift the fillet of the fish, separating it from the ribs. We do this first on one side of the carcass, then the same on the other.
Place the fillet on the board, skin side down, with slits in the middle (do not cut the skin).
Take a knife and run it along the skin, separating the fillet.
Leave all leftover fish after cutting for preparing first courses.

Filleting

In order to properly cut the fish and separate the fillets from the bones, you will have to spend some effort and be patient. It is recommended to prepare a wide cutting board, take a sharp knife and a bag or any container into which you can put waste during the process. The cutting algorithm is as follows:

Remove scales along the spine, back and fins.
Make cuts along the edges of the gills and fins on both sides.
Make a deep cut from head to tail along the entire perimeter of the spine.
Move the knife towards the side bones, cutting off the side.
Perform the same movements on the second side.

As a result of simple and quickly performed manipulations, you can get a clean, boneless fillet. Next, you can select small seeds using special tweezers.

Advice. Experienced chefs recommend immersing the carcass in hot water for two minutes before cutting. This will make the scales much easier to remove. The head, fins and tail can be used to prepare a delicious fish soup.

Step-by-step recipe with photos

“Shark,” my daughter said, looking at this “handsome” fish, and in some ways she was right - we have never cooked such specimens before. And I was convinced that it was a “beautiful one” that I had come across a little later, when I opened the belly of the fish and found milt in it (it turns out that caviar “beauties” are sold for 70-100 rubles more).

Preparing the fried carp took me about 40 minutes, including cleaning and frying, but everyone tried the delicious fish, including me (I don’t really like eating fish)!

If you decide to fry carp, then when purchasing it at the market, be sure to check the gills of the fish for freshness. It is much easier for fishermen to find out the freshness of the fish - you caught it and that’s it!

So, let's prepare all the necessary ingredients for frying carp. Thanks to flour, a golden and crispy crust forms on the fish pieces, so don’t reject it.

Let's fill a sink or basin with water and dip our carp into it. Let's clean the scales off it. Believe me, the scales do not fly apart when cleaning in water, and this greatly simplifies the process itself! After cleaning, rinse the fish and rip open its belly. Take out all the insides and carefully separate the milk and rinse it in water. We will also wash the entire fish carcass, both inside and outside. Cut off the head, tail and fins. Let's wash it one last time.

Cut the carcass into portions, each of which is halved along the ridge.

Pour wheat flour onto a plate and mix it with salt. Dip each piece of fish in salted flour on both sides.

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Heat vegetable oil in a frying pan and place the fish pieces, skin side down, into it. Fry over medium heat for about 8-10 minutes, cover with a lid.

Then reduce the heat and turn each piece over to the other side. Fry everything over low heat for about 10-12 minutes. We also roll the milk in flour and fry on each side for 2-3 minutes.

Place the rosy pieces of fried carp on a plate and serve along with fresh herbs and some tasty sauce, but always with bread, since the fish itself turns out to be very fatty and juicy!

This dish would be very appropriate on the Feast of the Annunciation, April 7th. I have already shared a recipe for steaming fish. And this recipe is for those who love crispy crust from fried fish. Cooking carp!

I would like to immediately note a few points. Make sure that the fish does not burn or overcook, otherwise it will not turn out juicy. And it only takes 5 minutes to fry! Any side dish goes well with fried carp. But it will sound especially harmonious in combination with puree. Lenten puree is easy to prepare. Just add vegetable oil instead of butter, or even potato broth.

Vegetables, boiled rice, buckwheat and other side dishes go great with fish. With such a dish, it’s good to please your loved ones on a holiday, present it for dinner, feed it delicious food in the morning, and whip up a second dish for lunch.

Cooking time

: 20 minutes

Complexity

: everything is very simple

Preparation:

The weight of each fish may vary. Moreover, the carp’s head is large and can pull a lot. Therefore, focus on a carcass weighing 600-700 g. We will remove the scales and gut it cleanly.

We cut off the head, fins and part of the abdomen so that the pieces are even.

Then, having separated the ridge, we cut the fish in half and get the fillet. After which we need to divide it into neat slices.

Let's salt them to taste.

And to make the carp not just juicy, but also tasty and aromatic, let’s flavor these pieces with something. I sprinkled them with lemon juice, mixed spices (I used my favorite Italian herbs) and coarse breading. And sprinkled it on freshwater fish.

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How to prepare carp for frying

To get a truly tasty dish you will need fresh fish. It is advisable that it is not even frozen.

Cleaning and gutting the fish

On a note! When thinning, the meat will be more manageable if you cool it a little in the refrigerator.

How to get rid of small bones and the smell of mud

Important! The larger the cooked carp, the fewer bones there will be in its meat.

As for the smell of mud, which all freshwater fish “sin” with, everything is simple: remove the gills or cut off the head, wash the carcass well, then rub it with salt (or even better, pour lemon juice on top). In addition, fresh herbs and garlic will help get rid of the unaesthetic smell.

What ingredients may you need?

The carcass or fillet can be seasoned with affordable black pepper, your favorite spices or a ready-made spicy mixture “For Fish”. Ground allspice, bay leaf, coriander, star anise, saffron or turmeric, fennel, rosemary are ideal for carp.

You will also need flour or ingredients for batter (the same flour and eggs, sour cream or mayonnaise).

Cooking principles

Not everyone likes seafood processed in a steamer or oven. Another thing is to deliciously fry carp and serve it with your favorite side dish. This fish is good due to its high fat content. In this regard, you can fry carp in a frying pan with less oil.

Before cooking itself, it is necessary to first prepare the carcass. First, you should clean and rinse it. After this, depending on the chosen recipe, the carp can be filleted or divided into steaks. Fried caviar is also a very tasty dish, so it should be set aside when cleaning.

It is worth paying attention to the fact that carp is a freshwater fish. That is why a raw carcass has a slight smell of mud. To get rid of it, just rinse the cleaned fillet thoroughly and pour lemon juice over it. Salt is also perfect for these purposes.

Next, the fish is treated with spices. This can be a ready-made set purchased in a store or a regular tandem of salt and pepper. When choosing spices, you should be guided by your own preferences. Before frying carp, the pan must be heated very well and only then add oil.

How to cook carp steak on the grill

Carp steaks are fried in a frying pan, fire or coals, on a barbecue, in grill ovens, using various devices. Steaks cooked on a wire rack in a conventional oven are delicious.

How to choose the right fish for steak?

Fresh fish is always preferable to fresh frozen. When choosing a carp, pay attention to the scales (they should be shiny and moist) and eyes (clear, clean, not cloudy). The body of fresh fish is elastic and instantly restores its shape: when you press on the carcass, the dent from your finger quickly straightens out. The gills are bright in color and have no mucus on them. When buying cut fish, it is impossible to look into the eyes of the fish, just as it is impossible to visually assess the condition of the scales and the color of the gills. Therefore, meat is judged only by its elasticity and smell.

When cutting carp, scales are removed, skin is removed, and the contents of the abdominal cavity are cleaned. This is done carefully. If you accidentally crush the gall bladder, the meat will be spoiled by an unpleasant bitterness.

Heads with gills, tails and fins are removed. The cut off parts are used to prepare excellent fish soup. The backbone with rib bones is pulled out of the butchered carcasses. What remains is clean meat, which is divided into steaks of the required size.

How to cook carp steaks on a grill?

It is necessary to prepare the coals correctly. 3 hours before cooking the fish, soak wood chips: apple, peach, cherry, alder, beech. Soaking is done so that the wood chips do not burn out quickly.

The barbecue coals are lit an hour or 45 minutes before the steaks begin to fry. They should burn well and provide the optimal temperature. When frying fish, chips from fruit trees are placed on the coals so that the steaks are lightly smoked with aromatic smoke and acquire an excellent taste.

Carp steaks on the grill

For 1.5 kg of carp:

pork lard - 150 g
lemon - 0.5 pcs.
salt and pepper to taste
fresh herbs (dill, celery, parsley, thyme, basil).

Steaks are marinated with lemon juice, sprinkled with salt, pepper and other spices as desired. Leave for half an hour.

The lard is cut into thin pieces of such a size that they do not fall through the bars of the grate.

Pieces of lard are evenly laid out on the grill, and fish is placed on them. Place the remaining pieces of lard on the steaks and close the grill.

Fry the carp steaks on the coals of the grill for half an hour until an appetizing golden brown crust, turning occasionally and not allowing them to burn too much.

If the coals suddenly catch fire, pour water over them to prevent the flames from scorching the steaks.

Remove the finished steaks from the grill and sprinkle with herbs. Served with fresh vegetables.

Carp steak on the grill

For 2 kg of carp (5 servings):

onions - 2-3 pcs.
lemon juice - 1 tbsp. l.
lemon, sliced
soy sauce - 50 ml
dill and parsley - half a bunch
vegetable oil
ground pepper and salt - to taste.