Silver carp is a fish of the cyprinid family, very tasty, but insanely bony. Both festive and ordinary dishes are prepared from this fish. There are a variety of recipes for making silver carp. The main method of cooking silver carp is frying, but you can cook the ear. This fish is suitable for pickling and aspic.
The dishes from silver carp are suitable for both a regular table and a festive table, so this fish goes very well with a wide variety of products.
Some silver carp recipes allow the use of fish with bones, and for some, such as meatballs, you will need fillets. In order to make the fillet, you must first clean the fish from scales. It is better to clean with a special fish cleaner, but if it is not, you can use a fork. After that, the insides are removed, the gills are cut and washed well. To make the fillet, starting from the head, you need to cut the fish along the ridge and carefully separate the meat from the bones. Then the fish is turned over and the meat is separated, starting from the tail.
The most popular silver carp dishes are cutlets and fried fish. How to cook silver carp to please both? To fry the fish in slices, special recipes for cooking silver carp are not needed - just cut off a few slices of 2-3 cm from the fillet and fry, but before that they need to be salted to taste and left for twenty minutes. For cutlets, the fillet is cut into pieces, be sure to check for bones and scroll in a meat grinder. Peel potatoes and onions and also scroll along with bread and lard.
Before this, you need to soak the bread in a small amount of water. The minced meat is salted and pepper to taste, thoroughly knead and cutlets are made. It’s not worth it to roll them in flour. Then pour the oil into the pan and put on medium heat. The pan must be heated so that the oil becomes hot. Cutlets are fried on both sides under a lid until a beautiful crisp is obtained. Cutlets are tasty and enjoyable by everyone, even those people who, in principle, do not like fish cutlets, because they are completely different from them.
Before frying cutlets, you need to salt the sliced fish pieces. For the time until the cutlets are ready, the fish will salt. After the cutlets, the pan needs to be washed, again pour oil and set to warm up. Break the egg in a cup and spill it well. Pour breadcrumbs into another cup. Now pieces of fish need to be dipped in an egg, bread in breadcrumbs and fried, like cutlets, on both sides.
From the head, fish skeleton and fins, you can make a great ear.
But you can cook the ear of their silver carp and according to another recipe. You will need the following ingredients:
Silver carp 700 gr
Potato 6 pieces
Tomatoes 5 pieces
Celery, thyme, spices
Fish stock 2.5 liters.
Potatoes need to be peeled, cut into slices, put in boiling broth and cook until half cooked. After that, the fire is reduced, the fish is added and cooked for another 15 minutes. At the very end, the ear is salted, spices, chopped tomatoes and celery are added. Finely chopped onions are added to the ear before serving.
And now you will learn how to cook pickled silver carp.
After the fish is prepared, it must be properly salted, put in a saucepan under a press and refrigerated for 24 hours. Then the fish is washed well, put under a press and 6% vinegar is added so that the liquid covers the fish and is again put in the refrigerator, now for 6 hours, stirring the fish every two hours.
The fish is washed again, vegetable oil is added to taste, onions and black pepper, chopped with rings or half rings, are added, mixed and placed very tightly in jars. In an hour, the silver carp will be ready and it can be served on the table.
There are recipes for making silver carp, in which the bones, in addition to the ridge, turn into jelly. You need to chop the carrots and onions and put on the bottom of the pot. Put a layer of fish on top and cover with a layer of carrots and onions. Then we sprinkle everything with spices, salt and fill the fish so that the water only hides the ingredients.
After boiling, remove the foam, reduce the heat, close the lid and simmer for 6 hours. The cover must not be removed! With this method, a rich fish is obtained, in which all the small bones have dissolved and turned into jelly. Try it, you will like it!