How to cook carp in a pan - fried carp on our table. Fried carp in the oven

Fry the carp over medium heat without a lid.

How to fry carp

Products
Carp - 2 fish
Lemon juice - 3 tablespoons
Flour - 2 tablespoons

Salt and pepper - to taste

How to fry carp
1. Gut the carp and rinse under water, cut off the head and fins, remove the scales and rinse again.
2. Cut the carp into steaks.
3. Spray carp lemon juice, salt and pepper, leave to marinate for 20 minutes.
4. Roll the carp in flour.
5. Heat up the frying pan, pour in the oil, lay out the carp.
6. Fry the carp on each side for 7-8 minutes.
Serve fried carp hot, serve boiled potatoes or rice as a side dish.

Carp in sour cream in a pan

Products
Carp - 1 fish
Onion - 1 onion
Lemon - 1 slice
Sour cream - 200 grams
Water - 50 grams
Vegetable oil - 3 tablespoons
Salt and pepper - to taste
Fresh herbs (dill or parsley) - 1 bunch

Cooking
Wash carp, remove scales and entrails. Salt and pepper inside and out. Drizzle lemon juice over 1 lemon wedge. Peel the onion, wash and cut into half rings. Pour 2 tablespoons of vegetable oil into the pan, add the onion and fry it until golden color. Remove the onion with a slotted spoon into a separate bowl, add 1 tablespoon of vegetable oil to the pan, put the carp and fry for three minutes on each side over medium heat.
Pour 50 grams of water into sour cream, add overcooked onions, stir. Add sour cream with onions and water to the carp, cover the pan with a lid and simmer over low heat for 15 minutes. Wash greens, dry and finely chop.
Put the carp stewed in sour cream in a deep dish, sprinkle with fresh herbs and serve with pleasure!

Fun facts about carp in sour cream
calories fried carp in sour cream - 350 kcal / 100 grams.

The benefits of carp, fried in sour cream: phosphorus and calcium contained in carp strengthen hair, nails and teeth, and many trace elements and vitamins, which are contained in both sour cream and carp, have a beneficial effect on intestinal flora and digestion.

Fried carp in sour cream stored in the refrigerator for up to three days.

The average cost of 1 kilogram of carp in Moscow is 280 rubles. (as of June 2016).

Advice: so that the carp does not fall apart when frying, it must be sprinkled with lemon juice.
To sour cream sauce was thicker, you need to choose more fatty variety sour cream, for example, 30%.

Not everyone loves this type of fish. Kostlyava, they say. And yes, it smells like shit. Did you know that carp can be cooked wonderfully? The taste is specific, and in the pleasant sense of the word. After all, he will prepare with the most pleasant products. And then your attention will not be distracted either by bones or smells.

In general, it will be easy royal dish, garnished with the most ordinary vegetables. In addition, the steak river fish, rich in calcium and phosphorus, with vegetables, it is also a budget, natural, appetizing and, breakfast or second for lunch. Plus, the dish will perfectly help out everyone who fasts.

Ingredients

• 2 carp steaks
• Breading

For the marinade

• Several slices of lemon
• Spices and ground pepper to taste
• Olive oil

For garnish

• 70 g carrots
• 70 g zucchini
• 70 g bell pepper
• Salt, spices to taste and desire, marinade left after fish

Cooking fragrant and delicious river carp with vegetables

Now, I hope many will agree with me - it is better not to buy a whole fish, but steaks. Why? Firstly, you do not have to prick your hands during cleaning. Secondly, the process itself is simply not needed and time will be saved. And there is a lot to be done - and cut off all the bones, and remove the fins, scales, entrails and head. Thirdly, no effort is needed to cut into steaks, because carp is usually sold large. You can, however, ask the seller to clear it. But such a service for cleaning and cutting into steaks or fillets is not everywhere. I had the steaks slightly frozen. And I put them to defrost at room temperature.

Step 1. Prepare the fish for cooking

Now we have a different task - to prepare the marinade. Yes, such as to save our character, brightly smelling of a river, from unwanted aromas. We take a lemon (preferably thin-skinned) and cut it into thin slices. Then grind as much as possible. But we try to leave long crusts - they will look impressive on the fish, and then crunch appetizingly.

Step 2. Cut the Lemon

I have favorite spices. They're called Italian herbs. That is, they are far from fish seasonings. And this is good, therefore, how the fish will be flavored differently. Pour in spices (you take your favorites!), black ground pepper in a lemon, and then add a little olive oil.

Step 3. Mix spices, lemon and olive oil

If the fish is already defrosted, you can safely marinate the pieces. How long? It depends on many things - the time factor is important, the degree of marination, etc. Rub the fish with the resulting marinade. Let it stand while we all prepare the side dish. (My fish stood in the marinade for literally a quarter of an hour!)

Step 4. Pickle the carp with the resulting sauce

What to take with carp? Potatoes, you say. But you don’t need what is traditional! Let's do it differently. And we'll come up with a different format. I had fresh carrots. I cut it, or rather, made it with slices. But she didn’t send it to a plate, but seasoned it with what was left of the marinade.

Step 5. Pickle carrots with the rest of the sauce

What will we cut into the company for carrots? Let's cut the zucchini exactly in this format. And also sprinkle it with what we have left of the marinade. You can lightly sprinkle with breading. Here we will add circles of bell pepper. Let them stand, marinate and let out excess juice.

Step 6. Zucchini and bell pepper add to carrots

And now you can send the fish to fry. But she's in the marinade, moist. How to be? Let the moisture drain as much as possible and dip the steaks in the breading.

Step 7. Dip the steak in breadcrumbs and fry

Is the pan heated? Or do you want to cook in a steamer, in a slow cooker, in a microwave? No matter how you cook your fish, you can't spoil it! It remains only to cook. I fried in a medium amount of well-heated oil on all sides, turning over as soon as the barrel was browned. And I put slices of garlic on the barrel! To do this, I sharpened them thinly.

Step 8. Cut the garlic into slices

Garlic slices, having nourished the fish with their phytoncides and aroma, can be fried in oil. They will crunch so nice! While the fish is fried, let's fry the vegetables side by side. You can take turns laying, but add more oil. Don't want to fry? Cook for a couple - no problem. After all, vegetables are also saturated with marinade, and they will be exactly so fragrant, and also more useful. Just remember - slices are fried or steamed for literally two or three minutes. They should crunch a little. And now all this beauty is ready - it’s not a shame to put such a dish on the table for guests. Bon appetit!

Carp is the most common fish in cooking, and this is not surprising. Because it contains a large number of vitamins and minerals that are so necessary human body. Fish can be boiled, stewed, baked, smoked, but the most delicious is fried carp. When asked how long it will take to cook, it is safe to say that it will take a maximum of 10 minutes.

You can fry carp in a variety of ways.

Cooking such a dish does not take much time, and if you also buy a butchered carcass, then you will have to stand in the kitchen for only 20-25 minutes. Another thing is to catch fish on your own and be sure that main ingredient will be fresh. But if this is not possible, it must be remembered that for cooking delicious dish Need only fresh fish.

What you need for this recipe:

• two-kilogram carp (preferably mirrored, but normal can also be);
• half a glass of vegetable oil;
• crushed crackers;
• salt and pepper.

If an uncleaned carp was purchased, it is necessary to remove the scales from it with a knife and cut off the head. Then take out all the giblets, without hitting gallbladder. Cut the cleaned carcass into pieces about 2 centimeters thick so that each of them is well fried inside. Next, the fillet is rubbed with salt, favorite spices and pepper. In order for the fish to be soaked with this mixture, it is necessary to put it in the refrigerator for 20-30 minutes.

Roll each piece in breadcrumbs, they form a crispy and at the same time ruddy crust. At the same time, the meat in the middle will remain tender and fragrant.

Carp can be fried with breadcrumbs

Then it is necessary to pour oil into a preheated pan and fry each piece for 7 minutes. Using a spatula, carefully flip to the other side and cook until golden brown. If used big chunks fish, then at the end you need to cover the pan and simmer a little more over low heat.

Immediately after frying, it is necessary to lay out all the stewed steaks on paper towels so that the dish is not too greasy. Serve it preferably with pasta, boiled rice porridge or potatoes. And also the dish is optionally decorated with herbs.

Spicy fried carp

With this recipe, you can diversify your diet. Fish meat turns out juicy, tasty, moreover, with a delicious crispy crust. When buying carp, first of all, you need to pay attention to freshness and weight. For frying, a one and a half or two kilogram carcass is perfect, because the pieces big fish can be poorly prepared from the inside. In addition, the smaller the carp, the more likely it is that small bones will be felt.

Ingredients:

• one and a half or two kilogram carp;
• half a glass of milk;
• one spoonful of mustard;
• a teaspoon of honey;
• the same amount of vinegar;
• garlic to taste;
• half a glass of flour;
• the amount of salt and pepper depends on individual preferences;
• spices.

You can fry carp by pre-marinating, which will give it a better taste.

In a clean bowl, mix milk, mustard, honey, vinegar and garlic, passed under pressure - this will be the marinade. Let stand 10-15 minutes. At this time, you need to clean and gut the carp, then cut into pieces and hold in the prepared marinade for 15 minutes. For uniform impregnation for the whole time, each piece should be turned over 2-4 times.

While the fillet is marinating, it is necessary to make a breading - for this it is enough to mix half a glass of flour, a little salt, pepper, and spices. After the pan is hot, each steak should be well dipped in marinade, and then in flour. Fry until done, namely until a golden crust forms.

Can be served with freshly prepared vegetable salad, any porridge or as a separate dish.

Carp fried in sour cream

Small fish are mostly fried whole, but large carcasses need to be cut into small pieces and cooked in batter. Before preparing any carp dish, it is necessary to clean, remove the giblets and cut off the head with fins.

What you need to prepare this dish:

• 2 small or 1 large carp;
• bulb;
• carrot;
• lemon;
• sour cream;
• salt and pepper;
• 2 bay leaves.

Carp goes well with browned onions and carrots.

Pre-cleaned and gutted fish should be cut into pieces 2 cm thick. Then, rubbing with salt and pepper, let stand for 20 minutes. After that, the steaks are fried over medium heat on both sides until a golden crust appears, and at the end they are sprinkled with lemon juice.

In a separate container, you need to fry the vegetables and sprinkle on top of the steaks laid in the saucepan, throw in the same bay leaves. Put a spoonful of sour cream on each piece, and adding a little water, simmer over low heat for 20 minutes, covering with a lid. Serve this dish with a salad or boiled porridge, after watering the steaks with juice from the saucepan.

Carp fried in batter

lovers fish products wondering how else you can fry carp. After all, many recipes have already been tried, but I want something new. Then it is recommended to try not just to fry the fish, but to first dip it in batter.

What is needed for this:

• half a kilogram finished fillet carp;
• lemon;
• egg;
• ground crackers;
• vegetable oil for frying;
• The amount of salt and pepper depends on individual preference.

For frying carp, you can use batter

Pre-cleaned and gutted fish without a head and fins must be cut into pieces 2-3 centimeters thick. Sprinkle with juice squeezed from a lemon, salt, pepper and set aside in a cold place for 15-20 minutes.

Meanwhile, prepare the batter: beat the egg, add salt and pepper. Take the steaks out of the fridge and dip each one in the batter, then roll in the breadcrumbs. Fry on both sides until golden brown golden brown. Serve warm with salad or pasta, you can decorate with herbs.

Fried carp with vegetables

It is recommended to eat fish no more than 1-2 times a week. It would be useful to know how to cook carp in a pan so that it is both fast, tasty and satisfying? Everything is very simple, it can be fried with vegetables, a big plus of such a dish is that you can not cook a side dish for it at all.

Ingredients:

• small carp;
• oil for frying;
• one bow;
• two tomatoes;
• six young potatoes;
• greenery;
• juice squeezed from a lemon;
• some white wine;
• grape vinegar;
• flour;
• spices to taste.

Carp goes well with a variety of vegetables.

How to cook fried carp with vegetables

For this dish, it is better to take a fish of such a size that it fits in the whole pan. First you need to clean the carp, remove the insides and cut out the gills, and then salt and pepper and sprinkle with your favorite dry herbs.

Then put the carcass in a container and pour over the marinade. To prepare it, you need to take a tablespoon of vinegar and soy sauce, as well as 100 grams of wine and stir well. Refrigerate for 60 minutes, during which time turn several times to evenly soak.

After an hour, place the carcass on paper towels to remove excess moisture. Then roll in flour and fry in a hot pan for about 5 minutes on both sides.

So that the middle does not turn out to be raw, you can simmer for another 2 minutes under a closed lid.

Boil the potatoes, and fry the tomato and onion, cut into strips, with salt and other spices. Lettuce leaves are beautifully laid out on the dish, fried carp on top of them. On both sides, potatoes cut into circles are poured with tomato and sprinkled with herbs.

An option on how to fry carp can be found in the video:

A person's dreams are different, big and small, feasible or difficult to implement (today I am an optimist, and therefore I believe that there is no unattainable in life). Our family dream of yesterday was realized today: and we only wanted to cook fresh fish. Therefore, in the morning we went to the market to my aunt with a basin filled with live fish: there were silver carps and carps to choose from. We took the last 3 pieces. We came home with this stuff and the general meeting decided that we would have fried carp for dinner.

So, fried carp, the recipe of which I want to offer, is obtained in a crispy salted crust with tender meat inside. However, cooking carp will require some patience and even composure. Firstly, the fish was alive - it was still floundering and moving when we brought it home. At first I thought that we should just wait a bit and the fish would die, but after half an hour I realized that the carps were still alive. The matter, of course, is unpleasant - I had to look on the Internet for an answer on how to kill live fish: what only people do not offer. We settled on the option where it was proposed to pierce the brain of a fish with a knife ... My beloved steadfastly completed the task. Secondly, the carp must be cut: cleaned of scales, remove the insides. If, after all that you have read, you have not lost the desire to cook fried carp, I ask you to start viewing a step-by-step photo recipe.

How to cook carp in a pan?

1. It all starts with cleaning the fish. First you need to remove the scales from the carp. The easiest way to do this is to move from tail to head: take the fish by the tail and confident movements clean the fish with a knife. Is it true, fresh carp very slippery, which makes it quite difficult to keep it. But you can get it right. According to my personal scale, cleaning a carp is not very difficult. If the scales do not want to move away at all, try lowering the fish for a few seconds in boiling water.

2. After the fish is scaled, you need to get rid of the insides. To do this, the abdomen is cut longitudinally. The main thing here is accuracy, so as not to inadvertently cut open the gallbladder or liver (because of this, the fish acquires a bitter taste). Therefore, I made an incision about 1-1.5 cm deep, and then carefully separated the insides of the fish with a knife. When everything is taken out, rinse the fish with cold water.

3. Then you need to remove all the fins. It is most convenient to do this with scissors - I used the most ordinary ones.

4. The tail of the carp is also beautifully designed.

5. After cutting and cleaning the fish, we proceed to the marinade. Fried carp turns out to be especially tasty and tender if it is previously held in milk. To do this, take 1 cup of milk, add 2 teaspoons of salt and black pepper to it to taste. Mix and pour the resulting marinade on the fish. Leave in the refrigerator for 30-60 minutes.

6. Grate or pass through a press 4-5 cloves of garlic.

7. When the carp is saturated with milk, sprinkle it inside and out with salt. Put grated garlic in the belly of the fish. It eliminates the smell of river fish well.

8. Then roll the fish in flour.

9. After the fish is sent to the pan with heated vegetable oil. If you have large carp, then you need to cut the fish into steaks (I wanted to cook whole fried carp). Fry on both sides until appetizing crust. Inside, the fish meat should turn white - this means that the carp is ready. Attention, I want to give a warning. Carp - pretty oily fish so there shouldn't be too much oil in the pan. For my taste, fried carp is better to cook with the minimum amount oil, and if possible, then on the grill.

Serve as a side dish or salad. I made rice and coleslaw with carrots.

PS: Our kitty also really liked the fried carp