Freshwater carp fish is found in our rivers and lakes. But it is not so often seen on store shelves. Therefore, many housewives do not know how to cook carp. But he is a close relative of the carp. The same large, it has a similar juicy and dense meat, but not so many bones. The only difference is that the carp could not be forced to breed in ponds and fish farms. Carp turned out to be more "domesticated." Therefore, if you unexpectedly got hold of a carp, do not worry. All recipes in which carp is featured are also suitable for this “wild” fish.
But here, nevertheless, we will give some recipes for how to cook carp. This fish is good for any cooking. You can cook it in a couple of minutes by simply frying it in breadcrumbs. You can make stuffed jellied carp as the main decoration of the holiday table. You can also grind his meat into minced meat and fry delicious fish cakes or meatballs. But first, the carcass must be cleaned from scales, remove the insides and gills. It is also advisable to marinate it for a quarter of an hour in a mixture of lemon juice and vegetable oil with salt. After that, roll the pieces of fish in the flour, and boldly put them in the warmed sunflower oil.
Now that we have learned how to cook carp in a pan in the fastest way, we will complicate the task. We clean the fish, cut it into pieces, and let it go. Pass the chopped onion in butter, pour three tablespoons of dry white wine, boil for five minutes. Scalp three tomatoes with boiling water, remove the skin from them, cut into pieces and put in a pan along with several shredded mushrooms sliced. Boil the sauce for 3-5 minutes, then fill them with fish.
Another way to cook carp with sauce is to put it out. Pour the vegetable oil into the pan so that it completely covers the bottom, heat it. We spread lightly pickled pieces of fish and fry a quarter of an hour over medium heat. Pour 100 g of cognac into the pan and set it on fire. We remove from the stove, wait until the alcohol burns out. Again, return the pan to the burner, add a bit of water and simmer for 10 minutes under the lid. After that, fill the fish with 300 g of fat sour cream, sprinkle with spices and simmer for another half an hour over low heat.
On the question of how to cook sazan, you should not discount such a method of culinary processing as baking in the oven. The fish can be laid on a baking sheet “solo”, or in the choir with vegetables - potatoes, cauliflower, peas, onions, broccoli or carrots. To protect the carp from drying out in the oven, it can be wrapped in aluminum foil or covered with a “blanket” from any sauce. The simplest of them is to mix 150 g of sour cream (or mayonnaise) with an egg and a quarter cup of milk.
How to cook carp for a holiday? We remove the head, skin and ridge, set them to boil along with the roots for the soup and spices. Stew onions and mushrooms until tender. Then we pass through a meat grinder mushrooms, boiled fish pulp and a roll soaked in milk. We breed two eggs with broth, knead with minced meat and add a spoonful of semolina. With this mixture, we stuff the carcass of the carp, and cook it in the broth over low heat for an hour. From a spoonful of gelatin, two glasses of broth, two egg whites and a lemon, we prepare jelly. Fill them with cooled fish.