How to choose carp?
The recipe for carp baked in the oven is known to many professional and amateur chefs. In fact, it’s completely easy to bake carp in the oven in foil. The recipe is simple, and even cooks who are creating their culinary masterpiece for the first time can repeat it.
In many ways, the taste of the finished treat depends on the quality of the chosen fish. The carp is found in the Black Sea and Azov waters, as well as in some rivers. Depending on your region of residence, you can purchase carp fresh or frozen.
Choosing fresh carp:
- the scales must be uniform, without spots or damage;
- the eyes are transparent and slightly protruding;
- specific fishy smell;
- The gills are a rich pinkish-red color.
Important! If you see any damage or the fish has a repulsive odor, there is no need to purchase it. Dull eyes indicate that the carp left its natural habitat a long time ago.
You need to responsibly choose not only the recipe for baking carp in the oven, but also the fish. In most cases, sellers offer us frozen carp. In this case, pay attention to the thickness of the ice crust. It should be uniform and translucent. If there are tubercles and irregularities, then, most likely, the carp has been defrosted and frozen again several times. As practice shows, this indicates a long shelf life of the fish product.
Cooking method step by step
- Rinse the carp under hot running water. Remove scales. Separate the entrails from the fish carcass. Separate the head and tail. They can be useful for preparing soup, so they can be put in the freezer.
- Cut the carp into medium-sized pieces. The size of the pieces can be determined depending on the size of the fish itself. Prepare a good sharp knife in advance, because... The main bones of carp are very dense and difficult to cut with a regular knife.
- Take a container and prepare the marinade in it. We select the container according to the size of the fish itself, so that all the pieces can fit there. Pour into a container a special seasoning for fish, which usually includes ground anise seeds, camphor basil, oregano powder, ground coriander seeds, lovage, various varieties of lemon balm, fennel, tarragon, thyme and clary sage. Then squeeze lemon juice into a container (you can use 1 half of a lemon). And finally add a little mayonnaise. Mix all this well.
- Place the carp in the marinade and coat each piece well. Leave the fish in the marinade for 30 minutes until it is well soaked.
- While the carp is soaking, you need to chop the vegetables. Vegetables also need to be washed under running water, especially if they are purchased. Take 1 onion and cut it into medium rings. Then take 1 red pepper and cut into half rings. Also cut the carrots into half rings (you can take 2 carrots, depending on their size). Next, peel the potatoes (4-5 pieces). Each peeled potato should be cut into 4 parts, i.e. make two cuts - along and across.
- Mix all vegetables with the same marinade. So that when baking they do not turn out dry. Mix the vegetables in the marinade well.
- Place the carp on a baking sheet. Make a cut in the center of each piece of fish and place a small piece of lemon there. Scatter pickled vegetables between the carp pieces laid out on a baking sheet.
- Cover everything on top with foil. Towards the end of cooking, you can open the foil slightly so that the carp can fry a little and form a delicious golden crust. Place the baking sheet in the oven. You need to set it at 200˚C for 40 minutes.
Cooking secrets
Carp with vegetables in the oven will turn out incredibly tasty, juicy and aromatic. The recipe for such a treat allows you to use not only potatoes, but also other vegetables. In most cases, fish is baked with onions and carrots. You can also take fresh tomatoes and mushrooms. By choosing this cooking method, you will immediately get both a delicious side dish and an excellent fish dish.
Almost all homemakers are familiar with the recipe for cooking carp in the oven in foil. The whole carcass is baked, after being cut and cleaned. Due to the lack of small bones, carp can be safely given even to children.
Culinary subtleties:
- to eliminate the specific odor of the fish, it must be generously poured with freshly squeezed lemon juice;
- Coriander, a mixture of ground peppers and rosemary will help highlight the taste of carp;
- add fried mushrooms and grated hard cheese to improve the taste;
- The carp will turn out juicier if you grease it with mayonnaise or sour cream sauce before baking.
On a note! You can bake the fish in a baking tray on a vegetable bed. Carp cooked in the sleeve will be useful.
For the festive table, carp can be stuffed with mushrooms, pickled onions or rice. This deliciousness will delight everyone without exception.
Steaks with crispy mounds
Many people prefer to eat fish cooked with an appetizing and golden-brown crust. To prepare it you will need:
Cooking time depends on the stove; if necessary, it can be increased.
100 g of the finished dish contains:
Energy value – 125.1 Kcal.
Important! When choosing carp in a store, you need to pay attention to the following important points:
You should not buy a carcass with cloudy and gray gills, since this color occurs only in stale fish. Fresh carp has pinkish-red gills.
The fact that the carp has been lying on the counter for a long time is indicated by sunken and dull eyes. Newly caught fish have transparent eyes that protrude slightly.
Carp in sour cream, baked in the oven: recipe
An easy-to-prepare but extremely tasty dish - carp baked in pieces in the oven - will help diversify your everyday table or decorate a festive feast. The recipe for such a dish will replenish your culinary repertoire and, perhaps, become a signature dish.
We bring to your attention a recipe for carp in the oven with potatoes.
Ingredients:
- fresh frozen carp carcass – 2 kg;
- khmeli-suneli;
- filtered water - one glass;
- lemon – ½ fruit;
- hot red pepper;
- universal seasonings for fish dishes;
- salt;
- potato tubers – 600 g;
- dried garlic;
- sour cream or mayonnaise - 2 table. spoons.
Preparation:
- Let's start with preparing the carp. If necessary, defrost the fish at room temperature.
- Remove the scales and cut off the fins and tail with scissors. We rip open the belly and clean out the insides.
- We thoroughly rinse the carp carcass under running water, dry it with paper napkins and immediately place it in a baking tray or other fireproof form.
- Pour a little coarse salt into a dry bowl, add universal seasonings for fish dishes, hot ground pepper and suneli hops.
- Mix the dry ingredients thoroughly.
- Squeeze the juice from half a lemon using any convenient method.
- Add freshly squeezed citrus juice to the spices.
- Mix everything thoroughly to obtain a mass of homogeneous consistency.
- We lubricate the carp carcass with the aromatic mixture not only outside, but also inside.
- Leave the chop to marinate for at least half an hour.
- Meanwhile, peel the potato tubers, rinse them with water, dry them and cut them into large cubes.
- Add chopped potatoes to the baking sheet.
- Now you need to prepare the filling. Place sour cream with medium fat content in a separate bowl. If you don’t have a fermented milk product on hand, take the same amount of mayonnaise.
- Pour in the amount of filtered water specified in the recipe.
- Stir vigorously until the filling acquires a uniform consistency.
- Season the potatoes with salt. Pour the carp with a side dish of prepared sour cream sauce on top.
- Cover the top of an ovenproof dish or baking sheet with aluminum foil. Place in the oven.
- Bake the fish and potatoes for 40 minutes at a temperature threshold of 180-190°.
- After the allotted time has passed, remove the dish from the oven and remove the foil.
- Return the dish to the oven for another 20 minutes to brown.
- The carp turned out aromatic and juicy. And you won’t have to spend extra time preparing the side dish.
How to cook “Carp in the oven with potatoes”
Prepare all the necessary ingredients. Peel and rinse the potatoes. Clean the carp from scales, remove the gills and entrails, and rinse thoroughly.
Cut the potatoes into thin slices.
Cut the fish into 4-5 portions. This way it will bake well.
Place the fish and potatoes in a baking dish coated with sunflower oil. Sprinkle with salt and fish seasoning and stir.
Bake in the oven for 45-50 minutes until the fish and potatoes are done. Serve the dish hot. Bon appetit!
Hearty carp with potatoes for every day
Cooking carp is a fairly simple task. Depending on the set of ingredients, this fish can easily be used to make both festive dishes and hearty, tasty food for every day. To please yourself with a hot dinner without much effort, let's prepare carp fillet with the queen of the fields - potatoes! We take:
- Carp - 2 kilograms,
- potatoes - 5-6 large tubers,
- onion - 1 large onion,
- sweet pepper - 1-2 pieces,
- mayonnaise or sour cream - 100 grams,
- vegetable oil for coating the mold,
- salt, black pepper, spices - to your taste.
Carp, before you start preparing the dish, you need to fillet it: cut out the sharp fins, remove the head with gills, the tail - they can then be used in the ear. Carefully remove the giblets and wash the fish from the inside. Using a sharp knife, we divide the carp into two parts along the ridge, and remove the ridge itself and the rib bones. Cut the resulting fillet crosswise into portions. If you think that the fish smells like mud, before cooking, you can soak the carp fillet in milk for half an hour - this will remove the unpleasant smell.
Salt each piece of fish, sprinkle with pepper and spices and leave to rest for half an hour. During this time, you can peel the potatoes, cut them into slices, wash and cut the bell pepper into rings, and chop the onion into half rings. But if you have helpers in the kitchen, entrust the preparation of vegetables to them, and take a look at each piece of fish, sprinkle with pepper and spices and leave to rest for half an hour. During this time, you can peel the potatoes, cut them into slices, wash and cut the bell pepper into rings, and chop the onion into half rings. But if you have helpers in the kitchen, entrust the preparation of vegetables to them, and take a look at the main page of our website - there you will always find a lot of useful information!
So, all the ingredients are ready, all that remains is to assemble the puzzle called “carp fillet in the oven”! Take a fireproof dish made of ceramic or metal (a frying pan or baking sheet will do), grease it with vegetable oil, put potatoes on the bottom, sprinkle with salt, pepper and spices. On it is a layer of onion and bell pepper. Sprinkle with salt again, place the fish on top and cover with mayonnaise or sour cream. Cover with foil and place in the oven, heated to 190 degrees. The carp is baked until the potatoes are ready, and before removing it from the oven, be sure to remove the foil and let the crust brown. As you can see, cooking carp is a simple matter, but the result is a wonderful dinner.
