Perhaps no family can do without fish dishes. And almost the most affordable and common fish is carp. The recipes for its preparation are varied; their embodiment is suitable both for everyday use and for special occasions. On fasting days, when fish dishes are allowed, carp in almost all of its modifications becomes a holiday for religious people.
Shall we fire?
The easiest and fastest to cook fried carp. Cooking recipes differ from each other mainly in sauces, which the cook’s main time is spent on. If you are not a fan of all sorts of gravy, then you will be able to fry a healthy fish in half an hour.
We will not be limited to the most primitive way from the series "tumbled into flour - and into a frying pan." We’ll cook something more elegant and delicious. To do this, a carcass that has been cleaned, gutted, and devoid of a head is slightly dried, cut, and then goes through as many as three stages:
- Pieces are rolled in flour; unnecessarily diligently brushed off.
- Each slice is dipped in a season made of eggs, milk, pepper and salt.
- After draining excess fluid, the fish falls off in sesame seeds.
Only after that, sazagni pieces are laid out in a frying pan with hot oil. There are two secrets: firstly, the slices should not touch each other. Secondly, they need to be turned over only once. Failure to comply with these rules leads to the fact that the fish will fall apart, but a beautiful crust will not work.
Hungarian dish
Probably, in every national cuisine there is a baked carp. Recipes, of course, are individual, and they are united by two points: ease of preparation and consistently excellent result. Although the fish is baked for quite some time, only preparatory work is required from the cook. There is no need to stand over the stove.
For a Hungarian recipe, a carcass of peeled, gutted and towel-dried carcass is cut into rather thick slices up to 5 cm. Three spoons of good olive oil are whipped with a blender, two of white wine vinegar, and one of fresh lemon juice. They add a teaspoon of liquid natural honey to the company, half of them a mixture of peppers, sea salt and thyme, plus a third of a paprika spoon and five chopped dill branches. With this composition, pieces of carp are smeared and put in the cold for an hour. Meanwhile, a 100-gram piece of smoked bacon is melted in a frying pan, melted into thin slices. On this fat, half rings of three medium onions are allowed, to which, upon reaching transparency, slices of three tomatoes without skin are added. Chunks of fish are laid out in the greased form, between which thick rings of bell pepper are inserted, frying on top, and in the oven for about forty minutes with periodic pouring of the fish with its juices.
Fish with vegetables
No less tasty is the carp in the foil, and there are options that at the exit provide a wholesome, non-supplemented lunch. For example, you can do so.
- The middle onion is cut into half rings, a pair of garlic cloves is pressed into it.
- Any amount of potatoes arbitrarily, but not finely, is cut and seasoned with fish seasonings.
- Workpieces are combined and seasoned with mayonnaise.
- A weighty and prepared carcass is sprayed with lemon juice, rubbed (inside too) with seasoned mayonnaise.
- Filling comes up in the abdomen.
- The stuffed carp is wrapped tightly in foil and left to soak for a quarter of an hour right on the table.
- The oven warms up, the bundle is laid out on a baking sheet and sent to it for half an hour.
- The carp is taken out, the foil is opened, the carcass is spread thinly with mayonnaise and comes back for another five minutes.
No side dish required. Unless you can supplement it with fresh vegetables or pickles.
Sazan in Armenian
Mountain recipes are traditionally in demand. The way that Armenians bake whole carp in the oven will surely appeal to all fish lovers. The carcass is preliminarily processed according to all the rules, after its barrel they are cut obliquely - you need to cut the ribs, but so that the fish does not fall apart. Pheasant salts without redundancy. Three onion heads are finely chopped, well, until browned, fried, salted-pepper and put into cuts. Everything will not fit, but it’s necessary: the rest is laid out in a baking dish, the carcass is placed on top - and in the oven, until the match begins to enter the pulp without difficulty. At this point, you need to pour the carp onto a glass of thick sour cream, in which pepper and grams of one hundred grated cheese are interfered. Soak until blush - and on the table, in the company of fried or boiled potatoes.
"Drunk" carp
Here we, again, will bake. For a dish, in principle, any fish is suitable, but just the carp will be most delicious. The recipes described above did not require many ingredients. A wider assortment is immediately needed. At first, a carcass that is not too large and has already been spared (up to a kilo and a half) is rubbed with salt and incised through the ribs. Plates of smoked bacon or bacon are inserted into the cuts. Half a glass of prunes is steaming, small onions, about five, are cut with rings, freed from the seeds and finely chopped. Large bell peppers are cut into strips. Five medium tomatoes randomly crumble. All the ingredients are roasted with salt, peppers (red and black) and a stack of chopped walnuts. Five minutes later, half a bottle of white wine is added, and the whole is stewed for another 10 minutes. The sauce is poured on a baking sheet and sent to the oven for about an hour.
Sun-dried delicacy
If you like carp, the cooking recipes used usually are fed up, and you want something new, try cooking fish for this. Troublesome, but how delicious! In a large fish, the tail and head are removed, the back is cut and the ridge, ribs and entrails are removed. The carp fillet is rubbed over the skin with a mixture of salt, black pepper, chopped laurel and crushed garlic (on both sides). The fish is wrapped in parchment (the beginning is the front part), then in the fabric and tied with twine. At the bottom of the refrigerator, the delicacy lies for three days, then it is quickly washed and hung up for a couple of days to dry. The taste is amazing!
Carp Ear
You can’t do without a yushka! But you need to be able to cook it. And it’s more competent to do it like this:
- Prepared fish is cut large, laid in a saucepan along with the onion and cooked for about an hour.
- Potato and carrot are laid in another, chopped also not finely.
- The broth is filtered in a bowl with vegetables. It will be ready when the potato is pierced with a fork. Shortly before this, a bay leaf and salt are added.
The main thing when serving is a plentiful sprinkling of herbs.
Ear of carp can be supplemented with cereals (semolina, pearl barley, millet and even buckwheat), but most fishermen consider this to be superfluous.