How to cook carp - 12 delicious recipes

Carp is loved by many gourmets of fish for their rich taste with sweet notes. It can be boiled, baked, fried, cooked whole or in combination with other products. But no matter how to cook carp, the dish will always be fragrant, hearty and very tasty.

Whole baked carp in the oven

Baked carp weighing 1 kg with a delicious crust will be cooked with the addition of:

• 50 g of dill;
• the same amount of parsley;
• heads of garlic;
• 100 ml mayonnaise;
• 20 ml of sunflower oil;
• salt and spices.

To cook the whole carp in the oven:

1. The fish is cleaned, gutted, washed, salted and rubbed with spices.
2. Also, the carcass is rubbed with garlic passed through a press.
3. Dill and parsley are laid inside, excluding several branches that remain for decoration.
4. The baking sheet is lined with foil, which is well oiled.
5. The carp is laid out on the foil and smeared with mayonnaise, then wrapped in a “cocoon” and sent to the oven preheated to 180 ° C for 50 minutes.
6. 10 minutes before the expiration of the allotted time, the foil is opened so that a golden crust forms in the fish.

In sour cream

Carp in sour cream with exquisite taste meets all the principles of proper nutritioncombining a large number of vitamins, minerals and a minimum of calories.

For cooking you need:

• carp - 1.5 - 2 kg;
• onion - 4 pcs.;
• sour cream - 250 ml;
• vegetable oil;
• salt and spices.

Cooking method:

1. The carp is given the proper appearance - it is cleaned, gutted.
2. Deep cuts are made across the carcass, after which the fish is rubbed with salt and pepper.
3. The vegetable is cut into half rings, which are slightly salted and sprinkled with oil.
4. Fish is laid out in oily form.
5. Onions are laid in cuts, abdomen and around the carcass.
6. In the finale, carp is watered with sour cream, diluted in a small amount of plain water.
7. The mold is covered and sent to the oven, preheated to 200 ° C, for 30 minutes.
8. After the specified time, the lid is removed, and the fish is baked for another 7 - 10 minutes.

Potato roasting recipe

A hearty carp with potatoes in the oven is prepared from:

• 1.5 kg of fish;
• Lemon
• 250 ml sour cream;
• 12 potato tubers;
• 150 g of spices.

In the process of creating a delicious dish:

1. Incisions are made on the prepared carcass so that the carp is better marinated and baked. After that, he rubbed it well with salt and spices on all sides, sprinkled with the juice of half a lemon.
2. Potatoes are cut into round pieces, which are seasoned and salted.
3. On a baking sheet covered with greased foil, a layer of potato is distributed.
4. The potato layer is slightly greased with sour cream, on which onion rings are distributed, mostly concentrated in the place where the fish will be.
5. In the center of the potato, a carp is laid out on an onion pillow, after which it is well coated with sour cream.
6. The dish is baked at a temperature of 190 ° C for about 40 minutes.

How to fry carp fish in a pan with garlic

To enjoy fried carp with a sweet taste and garlic aroma, you will need the following products:

• carp - 1 pc.;
• oil - a slice;
• sour cream - 50 ml;
• garlic - ½ head;
• salt and seasoning to taste.

The recipe is executed as follows:

1. Carp is prepared for frying - it is cleaned and cut into portioned pieces.
2. The pieces are rubbed with a mixture of salt, seasoning and crushed garlic.
3. Oil is heated in a frying pan, where carp pieces coated with sour cream are laid out.

Cooking in the sleeve

In the sleeve, a delicious fish with tender meat is very juicy and retains all the useful elements.

To prepare a nutritious meal of carp in 1.3 kg are used:

• lemon;
• seasonings;
• salt;
• olive oil.

Cooking method:

1. The carcass is thoroughly cleaned of scales, gutted and washed well under running water.
2. The fish is rubbed with a mixture of salt and favorite spices.
3. Lemon sliced ​​in slices.
4. After 10 minutes, the carp is poured with olive oil, juice from several lemon slices, and the remaining pieces of citrus are laid in the abdomen.
5. The carcass is packed in a sleeve, which is pierced in several places so that steam does not accumulate.
6. The dish goes to the oven for 25 minutes for baking at a temperature of 190 ° C.

On a vegetable pillow with mushrooms

Carp with vegetables is a great dish from the diet menu, which will require very few products to prepare.

They will certainly be found in the summer at the cottage, when the fisherman brings his catch:

• carp weighing 1.5 - 2 kg;
• 2 bell peppers;
• bulb;
• carrot;
• 300 g of champignons;
• ½ lemon;
• olive oil, salt and pepper.

The dish is prepared as follows:

1. Lemon sliced ​​in slices.
2. The carcass is prepared for baking (peeled, salted), after which shallow cuts are made on one side into which a lemon slice is placed.
3. The whole carcass is poured with the juice of the remaining citrus.
4. Onions are cut into rings, carrots into slices, peppers into strips, mushrooms into slices.
5. Mushrooms are boiled, and all vegetables are stewed in a pan with salt.
6. The products prepared in the previous step are distributed on the baking sheet evenly onto which the fish is laid out.
7. The contents of the pan are sprinkled with oil and baked at 180 ° C for about 30 - 35 minutes.

Baked carp with vegetables

A simple recipe for carp with vegetables in foil is made of the following components:

• carp - 2 kg;
• Bulgarian pepper - 2 pcs.;
• onion - 1 pc.;
• lemon - 1 pc.;
• spices, salt, oil and herbs.

To serve a delicious fish to the table:

1. The fish is cleaned, seasoned, salted and cut on the abdomen.
2. Vegetables are chopped into small pieces, and the greens are chopped finely.
3. The carcass is stuffed with chopped ingredients.
4. Lemon slices are inserted into the cuts on one of the sides.
5. The carp is sprayed with oil, wrapped in foil and baked for 30 minutes at 180 ° C.

How to make carp ear

Uha is a traditional dish of Russian cuisine made from varieties of fresh fish with a sweetish taste.

To prepare the first dish, you need:

• head and tail of carp;
• 3 l of water;
• bulb;
• carrot;
• 5 potato tubers;
• bay leaf, salt, spices, herbs;
• parsley root.

In the process of cooking:

1. A whole onion, parsley root and a few peas of pepper are laid in the pan, after which everything is filled with water.
2. After bringing the liquid to a boil, prepared fish parts and salt are sent to the pan.
3. When the fish broth boils for 12 minutes over low heat, the "spare parts" of the carcass are laid out using a slotted spoon on a separate plate.
4. The bulb is also extracted from the broth.
5. Potatoes and carrots are cut into cubes, and then sent to the pan, where bay leaf is also added.
6. A few minutes before readiness, greens are sent to the ear.

Important! Throughout the entire cooking process, do not forget about the foam, which is systematically required to be removed.

Hye in Korean

This is a Korean snack that you can fall in love with after your first tasting.

You can cook carp 2 kg in weight with the addition of:

• 2 piles of vegetable oil;
• 15 ml of vinegar essence;
• bulbs;
• 7 g of cilantro seeds;
• heads of garlic;
• 2 red hot peppers;
• 50 ml of soy sauce;
• salt.

Stages of creating a snack:

1. Fillet is prepared from fish, which is cut into strips.
2. The fish product is watered with essence and placed under the press for half an hour.
3. Oil is heated in the pan, in which onion cubes with salt are passaged.
4. Cilantro seeds, chopped hot pepper and soy sauce are added to the hot oil with onions.
5. After the fish is marinated, it is poured with the prepared sauce and again sent under the press for 30 minutes.
6. At the end of the allotted time the snack is ready, but if you send it overnight in the refrigerator, heh will be even tastier.

Dough Baked Fish

An original dish that is prepared from such products:

• 1 kg of carp;
• 40 ml sour cream;
• 5 g of dry yeast;
• 300 g flour;
• 30 ml of vegetable oil;
• salt and sugar.

The stages of creation are the following:

1. The carp is peeled, gutted, smeared with sugar and salt to taste, and then wrapped in a plastic wrap.
2. After 2 hours of pickling, the fish is coated with sour cream.
3. From 150 ml of warm water, 5 g of sugar, yeast, flour and vegetable oil, the dough is kneaded, which is sent to "rest".
4. After 1 hour, the dough rolls out, carp is placed in its center, after which the flour mass is plucked.
5. The dish is laid out on a baking sheet, which is sent to the oven, heated to 180 ° C, for 70 minutes.

Stuffed Carp in the Oven

An original recipe for serving a festive table.

Ingredients:

• mirror carp - 3 kg;
• onion - 2 pcs.;
• carrots - 2 pcs.;
• eggs - 2 pcs.;
• bread - 150 g;
• milk - 150 ml;
• sunflower oil - the same amount;
• lemon - ¼ part;
• salt and spices to taste.

To impress the gathered guests, cook according to the following algorithm:

1. A cleaned and gutted carcass is cut along the ridge, as well as necessarily near the head and tail.
2. A ridge with bones is removed.
3. All the flesh is separated from the skin with a tablespoon and a knife so that only the skin with the head remains.
4. The bowl mixes lemon juice, salt and pepper, which rubbed the skin for impregnation.
5. Stuffing is prepared from bread soaked in milk, fillet, eggs, carrot and onion roasting, salt and spices.
6. The pickled skin is stuffed with prepared mass, after which the abdomen is sutured.
7. Fish is baked on an oiled baking sheet for about 40 minutes at a temperature of 180 ° C.

In batter in a pan

Carp in batter is prepared from the following ingredients:

• carp - 1 pc.;
• egg - 2 pcs.;
• flour - 100 g;
• sunflower oil - a stack;
• milk - 30 ml;
• garlic - ½ head;
• salt and seasoning to taste.

Main steps:

1. Prepared carp is divided into portions, which are salted and seasoned.
2. In a bowl, eggs are beaten along with salt and pepper, to which crushed garlic, milk and flour are added.
3. Pieces of fish are dipped in batter with a consistency of thick sour cream, and then fried in a pan with hot oil on both sides.

So, if a fisherman brought a catch in the form of a carp, then you should not send such fish with tender meat for a long time to the refrigerator. It is better to immediately cook it in one of the above ways.