Everyone knows that grass carp, whose cooking recipes are not difficult, can not only surprise guests with its taste, but also easily make well-fed and satisfied members of a rather big family. Cupid has a white, tender, fatty meat with a taste that stands out among the river inhabitants, contains fewer bones and is not endowed with the characteristic smell of mud from all cyprinids. Consider the most popular recipes for cooking, where the main character will be grass carp.
Before cooking, grass carp, like any other fish, must be thoroughly washed, rid of scales and entrails. Do not forget about the removal of gills. The tail and head are usually cut off and laid on the ear.
Let's start with fish soup - fish soup (it is good both at home and in nature, cooked at the stake). We will need:
- carrots - 1 piece;
- Amur fish - 400 gr;
- salt;
- onion - 1 pc;
- black pepper is preferable to peas, but ground is also suitable;
- laurel leaf - 1-2 pieces;
- Chacha or wheat vodka - 100 gr;
- potatoes - 5 pcs.
Put a pot of water (3 l) on the fire. We are waiting for boiling, then we put in the water peeled and chopped potatoes in large slices. We peel carrots and onions, cut, add to the boiling water to the potatoes. Cupid fish is cooked quite quickly and creates a fat in the same way. Based on this, the head, fins and tail are best added when the potato has reached the stage of semi-preparedness. The ear should not boil, it is better that it languishes. To do this, cook the dish on minimal heat.
10 minutes before cooking, add the remaining ingredients: bay leaf, salt, pepper. Before turning off the fire, add chacha and cover the ear with a lid. Before serving, it is recommended to sprinkle the dish with finely chopped herbs (parsley, dill, cilantro, etc.).
Due to the small number of bones, fried grass carp is popular. The recipes are quite diverse, and there are an incredible amount. Consider the simplest, which can easily be improved to your liking.
Fried grass carp.
Cut the carcass is based on: a piece for 1 person. In hunger, eyes are large, do not forget that grass carp is extremely nutritious. It is necessary:
- Amur fish - 500 gr;
- salt;
- flour - 2 tbsp .;
- seasonings - marjoram, basil and black pepper;
- sunflower oil - 2 tablespoons.
Heat the oil in a pan. Spices are mixed in a bowl with flour. Roll pieces of fish in flour, then fry until golden brown. After browning the fish on both sides, the pan is covered with a lid. After 5 minutes, cupid is ready to eat. Serve it is with potatoes (mashed potatoes, fried, "in uniform").
Consider how stewed cupid fish is cooked. Recipes provide a different set of spices, but the essence, as a rule, is the same:
- fish - portioned portions for 3-4 people;
- salt;
- flour - 1-1 / 2 tbsp .;
- black pepper;
- carrots - 2 pcs.;
- tomato paste - 2 tbsp .;
- vegetable oil - 2-3 tsp
- onion - 2 pcs.;
- cloves - 4 pcs. (sticks);
- white wine (dry) - 100 gr.
A huge plus of this dish is that it has its own taste in both cold and hot conditions.
We mix the flour with pepper and roll pieces of fish in it, which should then be fried on both sides in a pan or in a saucepan.
Dice the onion, grate the carrots on a coarse grater. Having made the fire on the stove minimal, we fall asleep vegetables to fish, first onions, then carrots. Add tomato paste, cloves, wine and add the resulting mixture. Cover, simmer. The readiness of the dish is determined by the degree of readiness of the vegetables. Usually, after 20 minutes, you get a wonderful stewed amur fish . Cooking recipes may vary, but the river dweller prepares equally fast, regardless of whether we fry it, cook it or stew it. As a side dish to the fish, you can serve wheat porridge or boiled rice.
Enjoy your meal!