How to cook carp in the oven deliciously

How to bake carp: cooking features

To make the carp tasty and juicy, you should take into account some features when preparing it:

First of all, you need to choose the right fish.
It is not recommended to buy frozen carp, as it may spread when baked.
For cooking in the oven, it is better to choose large fish - this way it will be juicy and meaty.
When choosing a carp, pay attention to its gills - if the fish is fresh, they have a reddish color.
Before baking carp, it must be properly cut. To do this, you need to cut the belly of the fish, remove the entrails, cut off the fins and wash it thoroughly under running water.
If you bake a whole carp, then leave the head - this way the fish will look more impressive when served. You can also cut the carp into portions - in this case you need to remove large bones.
Carp is a river fish, and if it is not properly treated beforehand, it may smell like mud. That is why before baking the fish needs to be soaked in milk for half an hour.
And if you bake a whole carp, then put dill in its belly. Carp is best served hot with vegetables.

“Classic” carp in foil in the oven

Compound:

carp;
onions – 2-3 pcs.;
salt;
butter – 100 g;
pepper mixture for fish;
dill.

Preparation:

In foil

You can treat unexpected guests with this dish or pamper your family on a weekday evening. Cooking carp in the oven in foil is not difficult, and the finished fish has a great taste and is very healthy. Frozen carcass is not suitable in this case, as it may lose its structure during cooking. A large fish would be an ideal choice for baking: its meat is the juiciest and densest.

butter – ½ pack;
carcass carcass;
pepper mixture;
dill;
onions – 3 pcs.

Cut and wash the fish. Rub it with spices inside and outside.
Line a baking sheet with foil. Place the carcass on top, then carefully stuff it with onion rings, finely chopped herbs and slices of butter.
Top the fish with the rest of the onion and herbs. Wrap the product in foil and bake at 190 degrees in the oven.
How long should you bake carp? This will take 30-45 minutes, depending on the size of the fish.

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Carp baked in the oven with sour cream

Compound:

carp;
sour cream – 300 ml;
lemon; onions – 2-3 pcs.;
pepper mixture for fish;
greens (you can use dill, parsley, celery);
salt.

Preparation:

First of all, we prepare the carp in a way already known to us. Cut the onion into large rings.
Now prepare the sauce: squeeze the juice of half a lemon into the sour cream, add a mixture of peppers and salt. Mix everything well. Grease the carp with sour cream sauce and leave for 30 minutes to soak. After the time has passed, the fish should be placed on a baking sheet covered with foil, and onions and herbs should be placed in the belly.
Wrap the fish in foil and send it to the oven, preheated to 190-200 degrees. The carp is baked in sour cream sauce for about 40 minutes, and then left in the turned off oven for another 15. The fish is ready, do not forget to remove the onions and herbs from it before serving.

Carp baked with butter

What you will need:

fish – 1 pc.;
onion – 2 heads;
butter – 100 gr.;
dill - a couple of sprigs;
salt;
spices.

How to cook:

How to cook carp in the oven

The fish is cut, washed, and the gills are removed.
Salt and rub with seasonings outside and inside.
The onion is cut into large rings.
Cover a baking sheet with foil and place the carcass.
Place butter cut into small pieces, half a chopped onion and dill into the belly.
Place the rest of the onion and dill sprigs on top.
Cover with foil and place in the oven, preheated to 190 degrees. Bake until done. Large fish will take 45 minutes to cook, medium fish will take about half an hour.
If you want the fish to have a crust, then 10 minutes before the end, take it out and remove the foil. Place back in the oven.

IMPORTANT: It is dill that helps the fish get rid of its specific odor.

When the baked fish is cooked, remove the dill from the belly and serve. This recipe turns out an incredibly tender dish with an exquisite aroma.

The abdomen can be secured with toothpicks.

Carp in the oven with potatoes: recipe

Compound:

carp;
onions – 1-2 pcs.;
pepper mixture for fish;
bell pepper – 1-2 pcs.; potatoes – 6-8 pcs.;
salt; mayonnaise.

Preparation:

Step-by-step recipe with photos

The first step is to clean the fish: you need to remove the scales, then rip open the belly and take out all the insides. We cut off the fins and leave the head.
We put the carp aside and prepare the filling. 1.5 onions need to be chopped into cubes or half rings. Then we take the carrot, cut it lengthwise, and also chop it into small slices. Add chopped arugula to the carrots and onions, which will give our carp a very bright aroma. The final element of the filling will be garlic, which must be passed through a garlic press, or grated on a fine grater.
It's time to marinate the carp. Make deep cuts along the body of the fish on both sides, about 3 centimeters. Next, take 1/3 of an orange, 1/3 of a lemon, squeeze their juice onto the carp and rub thoroughly. You need to try to get the juice into the cuts and the inside of the fish for better soaking. Citrus fruits will add piquancy and sourness, and orange will also add a sweetish note. Then you should salt the carp well on all sides, add black and red pepper.
Next, you need to take a baking sheet in which the carp will be cooked and cover it with a wide sheet of foil (its length should be enough to wrap the fish). Don't forget to grease the foil with sunflower oil. The first layer is to lay out the remaining onions, cut into half rings, and sprinkle with the juice of half a lemon and an orange. You can also sprinkle a little red pepper on top of the onion.
For now, you should put the baking sheet aside and remember the filling that was prepared a little earlier. It is necessary to add about 150 grams of sour cream to this entire mass and mix well. Don't forget to salt and pepper the filling. If you wish, you can add potatoes there too.
Now you can start filling the carp with filling. We place the mixture tightly into the inside of the fish, trying not to let it fall out. If necessary, you can sew up the belly.
It's time to place the carp on a baking sheet. Before wrapping the fish in foil, grease the top with the remaining sour cream.
Place a baking sheet with carp into an oven preheated to 180-190 degrees. Cooking time – maximum 25-35 minutes. After this time, open the foil and leave for another 5-10 minutes, let it become covered with a golden crust. Ready.

Ruddy and juicy carp baked in sour cream in the oven will look even more appetizing if it is beautifully served to the table. To do this, you need to decorate the plate with lettuce leaves, put carp on them, and put cherry tomato slices on the sides. The wonderful taste and delicious aroma of carp baked in foil will not leave anyone indifferent.

How to bake stuffed carp in the oven?

Ingredients:

carp;
vegetables (you can take potatoes, carrots, onions, peppers, broccoli);
sour cream – 200 ml;
chicken egg – 1 pc.;
cheese – 150 g; breadcrumbs - 1 tbsp. l.;
mixture of peppers, salt; greenery.

Preparation

We prepare carp as in previous recipes. We clean the vegetables and cut them into small cubes. Fry carrots, peppers, onions and broccoli for about 5 minutes. in a frying pan. Vegetables need to be salted a little. Stuff the carp: put potatoes and vegetables in the belly.

Prepare the sauce: beat the egg into the sour cream and mix, then add the breadcrumbs and beat thoroughly. Pour the sauce over the carp, wrap it in foil and put it in the oven. Bake at a temperature of 180-200 degrees for about half an hour, then open the foil and sprinkle the fish with grated cheese. Leave for another 10 minutes. After the time has passed, the fish can be removed from the oven and served.

Preparing carp for baking

It is better to thaw whole fish in cold water. To reduce the loss of organic matter and mineral salts, you need to add a little table salt (6 grams per 1 liter). For small specimens, up to 2 hours are enough, for large ones – up to 4 hours. Properly thawed fish is practically no different from chilled fish. Carp fillets or pieces are thawed in the air. Then the carcass must be freed from scales.

Simple ways to clean carp

If you do not plan to remove the skin when cutting fish, then you need to remove the scales. To do this, make several furrows with the sharp tip of a knife, picking up the scales with it, separating them from the skin. You need to start from the tail and lead to the head, while the blade should be tilted at an angle of 30-45 degrees. The more such grooves, the easier it is to remove the scales from a large carp. The skin should not be damaged during the process. After this, the scales are considered much lighter and faster.

You can also use a regular grater or a self-made tool made from a block with caps from glass bottles nailed to it, with the notches facing outward.

In order not to worry about the scales scattering in different directions, you can clean the carp in the bathroom or on the street (for residents of the private sector).

Delicious recipe! How to clean scales from a perch at home

Optimal oven cooking time and temperature

Fish, including stuffed fish, is cooked at a temperature of 180 degrees for 10 minutes for every 2 cm of thickness, for example, with a carp 6 cm thick, the baking time will be 30 minutes.

Whole carp baked in the oven

Whole baked carp is a real festive fish dish! Despite the fact that carp belongs to the carp family, it has much fewer bones, but there is a smell of mud, which can be easily removed with any citrus fruits or their juice. If you are planning to serve carp in the oven for a festive New Year or Christmas table, then bake it with tangerines - this unique combination will allow you to saturate the fish with a light citrus note and make its taste divine.

If you have the opportunity, bake carp in the sleeve. If there is no baking sleeve, be sure to grease the mold with oil and lightly sprinkle with breadcrumbs so that you can then separate the whole carcass from the mold after cooking.

Ingredients:

1 carp weighing about 2 kg
2-3 ripe tangerines
0.5 tsp. ground black or white pepper
2 tbsp. l. mayonnaise
1 tsp. salt
1 tbsp. l. mustard beans

Preparation:

If you purchase fresh fish, then look under its gills to make sure it is fresh. The best option is to buy live, splashing fish. We clean the purchased or caught carp from scales and entrails, after which we rip open its abdomen. Be sure to thoroughly rinse and remove the black film from the inside so that it does not add bitterness to our baked dish. We rinse the milk and caviar, if they are in the fish.
Salt and pepper the fish, rub it both inside and outside. You can use other herbs or spices, such as fish seasoning.
Let's peel the tangerines and remove white fibers, divide them into slices, crush the slices to get citrus juice, and coat our fish carcass with it both on top and inside. Leave for 20 minutes.
After the carp has marinated a little in tangerine juice, mix mayonnaise with grain mustard and coat the fish with this mixture inside and out, placing it on a greased baking sheet. Place milk and caviar inside the fish. Place the baking sheet in the oven and bake for 40 minutes at 200C.
Carefully place the baked carp on a dish and decorate to your liking. Additionally, the fish can be topped with lemon juice and served with fresh herbs.

Carp fillet baked in the oven

If you have a feast coming up and you want to surprise your guests with a delicious dish, then this recipe is just for you. In addition to aromatic herbs, the list of ingredients includes white wine, which will complement not only the main dish, but will also be an excellent sauce for a side dish of rice.

Products you will need for cooking:

4-5 sprigs of thyme
Carp fillet – portions for each guest
A glass of dry white wine (good quality)
75 ml. unrefined (flavored) olive oil
55 ml. good soy sauce
Spices and seasonings
A couple of garlic cloves
200 gr. quality steamed rice for garnish
1 ripe and juicy lemon

Preparation:

First of all, at the beginning of the description of the recipe, I would like to talk about the advice of experienced chefs - they recommend heating the oven well so that the fillet does not dry out during cooking. If you have fish, then it should be gutted, washed and soaked in water with vinegar (then the fish will not taste like mud). Then rinse and dry and cut into portioned fillet slices. The spine bone can be left in the dish or removed - at the discretion of the cook.
Let the rice cook, adding salt and a quarter of a lemon, then it will turn out fragrant and bright white.
Mix soy sauce with olive oil in a small bowl, add garlic, spices and seasonings passed through a kitchen press. Add thyme leaves and white wine to this mixture and mix well.
Transfer the fish fillet to the marinade and leave for at least 15 minutes, but no more than an hour and a half, otherwise the fillet will taste too spicy and salty.
Place the prepared fillet pieces on a baking sheet and pour over the marinade, bake the carp slices in the sauce for at least half an hour, and serve with a side dish of rice, pouring the sauce over it for juiciness and flavor.

Baked carp in the oven with potato wedges

Regardless of whether you use fillet or whole fish for cooking, you can prepare not only an everyday dish, but also a very tasty holiday dish. But to make it more convenient to serve the fish to the table, you need to clean it and cut the fillet into portioned pieces.

The garnish for fish is the simplest - from inexpensive and budget potatoes, which will also be baked along with the fish.

Products needed for cooking:

Large carp fish – 1 pc.
2 sweet onions
1.5 kg. young small potatoes
Mayonnaise or homemade sour cream -200 gr.
Vegetable oil – at least 50 ml.
Salt and spices, seasonings - to taste

Preparation:

Prepare the fish for cutting - clean and rinse, separate the fillets from the bones and cut into large, portioned slices. Season the fish with salt, spices and pepper and set aside briefly. You can do this directly in a greased baking dish.
Peel the potatoes and cut them into pieces - however you like. These can be circles or slices, large cuts into strips or cubes. Pour clean water over the potatoes, add salt (good) and boil in boiling water for about 10 minutes, until the root vegetable is almost completely cooked.
Drain the potatoes into a sieve or colander, cool and place next to the pieces of fish fillet. Grind the peeled onions in a blender, season them with salt and spices and mix with good quality mayonnaise or sour cream. Spread the sauce over the surface of the fish and potatoes and place the baking sheet in the preheated oven.
Roast the fish for about 30 minutes, until the potatoes are fully cooked and the fish fillet is cooked, but remains juicy and tasty.

This dish should be served in portions with any vegetable salad, for example, a mixture of lettuce leaves and sweet cherry tomatoes.