Carp is one of the most popular types of fish in modern cooking. Many dishes are prepared from it, which, by the way, are quite tasty.
As practice shows, many housewives very often think about whether the bony carp is or not, and also talk about how to cut it. We will talk about all this in more detail below, and also consider several recipes for preparing dishes from this type of fish.
About the benefits of carp
Before you start to understand in detail how to cook carp, you should list some useful properties of this type of fish.
Carp is a freshwater fish that is quite common in the catches of many Russian fishermen. It contains a huge amount of useful trace elements and vitamins, because of which a fish of this species is often recommended for people suffering from cardiovascular diseases, having liver problems or anemia. It is also proven that regular use of carp fillet helps to strengthen the human immune system, as well as a significant improvement in his well-being.
Often, carp is valued for its low calorie content: 100 g of their product contains only 97 kcal. Moreover, the product is absorbed quite quickly, so it is often advised to use it for children and the elderly.
Common carp and carp: what's the difference?
In season, on the fish counters you can find a real abundance of different types of marine and river products. It is worth noting that the most popular among them are carp and carp. Moreover, practice shows that many housewives can easily confuse carp with carp. What is the difference between these types of fish?
First of all, the difference between them is made by scales: the carp do not have it, and the carp is completely covered with medium-sized scales. In addition, in the process of choosing a fish, you should pay attention to the structure of the carcass: in carp it will be much wider than in common carp.
Choosing between carp and carp, culinary experts strongly recommend giving preference to the first option. This is primarily due to the habitat of individuals: unlike carps, they choose cleaner bodies of water. Undoubtedly, this affects the taste of the prepared dishes.
How to choose a good fish
To prepare a delicious dish of carp, you need to use only high-quality fish caught in a clean reservoir.
There is a certain list of recommendations that should be followed in the process of choosing carcasses of carp. So, it is worth noting that fresh fish will always have clean and transparent eyes, as well as shiny scales without the presence of dark spots on the surface.
When choosing a common carp, it is necessary to sniff its gills - they should not have an unpleasant smell, and also have a clean look.
How to cook carp
Cooks really like to cook dishes from carp, as the process of creating them is always simple. Practice shows that even an inexperienced housewife can create an excellent dish from this type of fish.
Sirloin carcass fillet has a pleasant sweetish taste, and also has a high level of juiciness. Culinary experts recommend cooking it in different ways: baking, heat, cooking, stewing, salting and even by drying. In fact, carp makes very tasty and rich soups, as well as juicy cutlets.
How to clean carp
When looking at a carcass of fresh fish, one question immediately arises: how to cut a carp? It is worth noting that this procedure is extremely simple and does not require much effort. It is important to consider that it is best to work with fish in rubber gloves, close to the sink.
How to clean carp First of all, it is necessary to cut fins from the carcass. Next, the fish should be pressed with the left hand in the region of the head, and then with the help of a scraper to remove scales from it, directing the movement of the instrument diagonally, in the direction from the tail to the head. This process should be carried out dynamically.
After all the scales are removed, you should rip the fish’s belly and pull out the intestines, removing the black film with them. In the process of gutting, it is important not to touch the gallbladder, as, otherwise, the taste of the product will be spoiled. In the event that the bubble nevertheless bursts, it is necessary to rub the inside of the carcass with plenty of salt and, holding it for several minutes, rinse it under running water.
in the last turn, you need to cut off the head of the fish or, in extreme cases, remove the gills with eyes from it (if suddenly cooking will be carried out directly with the head).
Carcass cutting
A bony carp or not? It is worth noting that this species of fish has an impressive level of bony, because of which its cutting can be done with some difficulties. In some cases, even have to crush small bones.
A large and well-sharpened filet knife should be used for cutting a carcass of a carp. First you need to make an incision from the gills to the spine. Further up, towards the head, it is necessary to allow the upper part of the carcass located above its spine. Now, having cut off the tail, it is necessary to raise the loin portion of the carcass and carefully separate it from the ribs. The same thing must be done with the second half.
Prepared halves of the carcass should be laid down on the board with the skin down, and then carefully peel them off.
Culinary experts strongly do not recommend leaving "waste" after cutting the carp - they make magnificent and very rich soups.
How to cook classic carp cutlets
Questions about whether a bony carp is or not should not worry those who plan to make cutlets from this type of fish. Practice shows that they turn out very tasty and juicy. Cooking this dish is very simple, even an unprepared housewife can cope with the task.
To prepare the most tender cutlets, you need to take 500-600 g of pre-prepared fillet of carp, and pass it through a meat grinder. After this, several pieces of loaf previously soaked in milk (150 ml), as well as separately fried onions, should be attached to the fish mass. All combined ingredients should be mixed until smooth.
At the final stage, add a little salt and ground pepper to the minced meat, as well as finely chopped dill greens (to taste) and a chicken egg. Having thoroughly mixed the mass, it is necessary to form cutlets of the same size from it and roll each of them in breadcrumbs, fry in vegetable or butter on both sides, until golden brown.
Ready-made cutlets are ideally combined with mashed potatoes and with side dishes from rice, as well as boiled pasta.
Baked fish in the oven in potatoes
To prepare carp in the oven with potatoes, it is necessary to use only large carcasses of fish, weighing about 1.5-2 kg.
The fish should be prepared for further baking, cutting it according to the technology described above, without disassembling it on a fillet. if desired, you can even leave your head, having previously removed the gills and gouged out of it.
Next, put the onion, cut into large rings (1-2 heads), onto the bottom of the baking dish. On top of it, you need to spread the potatoes, cut into circles 1-1.5 cm thick, as well as prepared fish, greased on both sides with a small amount of vegetable oil - only this way after the baking process is over, a very tasty brown crust is formed on its surface. Now the pan with the fish should be sent to the oven for 50 minutes (bake should be at a temperature of 200 degrees). After the first 30 minutes, you need to get the fish in order to sprinkle with a small amount of fresh lemon juice, and then send it back.
When the carp is ready, it is necessary to remove it from the oven and let it cool slightly. It should be served with baked vegetables and, if desired, with fresh herbs.
Baked whole carp
This recipe for baked carp in the oven is quite simple, because the process of preparing fish for it is strong for any housewife.
To prepare fish in this way, it is best to use a large carcass. It must be cleaned of scales and viscera, and then thoroughly washed and grated with a mixture made from ground pepper and salt, taken to taste. To eliminate the smell of the river, slightly sprinkle the carcass with lemon juice, after making a few cuts on the skin.
How to bake carp? After all the preparations have been made, you need to put the fish on a baking sheet with foil, greased with a small amount of oil and send it to the oven, heated to the maximum temperature. After 25-30 minutes, the carcass of the fish will begin to crust, it is necessary to remove it and grease it with a layer of mayonnaise, cover with foil, and then again send it to the oven to complete the cooking process. After 20-25 minutes, the dish will be ready.
Sazan baked in sour cream
How to cook whole carp in the oven? To do this, you can use the recipe for its pickling in sour cream sauce.
To create this spicy and incredibly tasty dish, you should take a large carcass weighing about 2-2.5 kg and cut it according to standard technology, removing the scales and entrails. After that, on the back of the carcass, you need to make transverse cuts about 1-1.5 cm thick, and then rub it abundantly with a mixture of pepper and salt, and also sprinkle with lemon juice, which will help eliminate the unpleasant river smell of the product.
On a prepared baking sheet covered with oiled foil, lay the carcass. A few branches of parsley should be shoved inside the fish, then evenly coated with a glass of sour cream and sent to the oven, preheated to 180 degrees. After 40-50 minutes, the baked carp with a fragrant crust will be ready - it must be removed from the oven and, transferred to a serving dish, sent to the table.
Mushroom Stuffed Pheasant
How to cook delicious carp in the oven? Another amazing recipe for creating an incredibly delicious dish involves baking it in a stuffed form.
To create an appetizing and very tasty dish, you need to clean the carcass of scales, fins and gut it. After this, rub it with salt mixed with pepper and put in the refrigerator for half an hour.
While the carcass is pickling, you must prepare the filling for it. To do this, in a plentiful amount of butter, you must fry a couple of finely chopped onion heads. As soon as the vegetable gains a golden color, it is necessary to add 200 g of chopped mushrooms to the pan and, having brought the mass to half-preparedness, combine it with half a glass of boiled rice, as well as a pair of hard-boiled eggs.
Pickled fish must be survived on a baking sheet covered with foil, and well stuffed with a cooked mass of mushrooms, onions, rice and eggs. Now the fish should be evenly coated with sour cream (100-150 g) and sent for baking in the oven, heated to 180 degrees. In an hour, the savory dish will be ready.
Fried carp
Knowing how to cook the whole carp in the oven, you can experiment with this type of fish, frying it in a pan.
To prepare carp in this way, you need to take a large carcass weighing about 1.5 kg and cut it up as recommended above, without sorting out the fillet. After this, the gutted carcass should be cut into portioned pieces about 2 cm thick.
Next, each piece should be sprinkled with a mixture made of pepper and salt, and then roll in a plentiful amount of flour.
Prepared pieces of fish should be fried in a pan with hot oil in it (about 5 tbsp. L.). How to fry sazan in a pan so that the fillet remains soft and juicy? To do this, it is necessary to carry out the heat treatment process on both sides evenly, for 7 minutes each.
Finished pieces of fried carp should be put on a serving dish, sprinkled with finely chopped parsley and dill, and, if desired, sprinkle with a small amount of fresh lemon juice.
Having figured out how to give a carp in a pan, it is worth saying a few words about its serving. So, this type of fish is ideally combined with vegetables and mashed potatoes. As for drinks, white wine is ideal for it.
Some housewives ask themselves this question: how to fry sazan in a pan so that the taste of the product only intensifies? Experienced culinary experts strongly recommend using not butter, but butter, which gives the finished fish a more delicate taste.
Barbecue carp
Do not know how to cook a carp in a delicious way? Try to blow it with heat on the grill - the result will certainly exceed all expectations!
How to cook carp on the grill? To prepare a delicious dish, you need to take a carcass of fish and cut it, removing the scales, entrails and head with fins. After that, you need to wash the fish and dry it with a paper towel.
Separately, you should prepare a delicious sauce for carp. To do this, mix the juice squeezed from the onion, 50 ml of soy sauce, a little ground pepper, chopped parsley and dill, and juice squeezed from lemon in one bowl. The created marinade must be poured into the fish and marinated for 15 minutes, placed in the refrigerator.
At the end of the allotted 15 minutes, you need to get the fish, put the onion head cut into rings in advance into it, and then, having coated it on all sides with oil, send it to the grate.
It is worth noting that a fish prepared according to this recipe will win the hearts of all gourmets invited to the table, because it turns out to be very juicy, fragrant and unrealistically delicious.
Heh
It is worth paying attention to the fact that sahe sahe is a very tasty and diet dish. To prepare it, you need to take a large fish (about 2 kg), peel it, gut it, and, having separated the fillet, cut it into portions.
Prepared pieces should be poured with vinegar essence (4 tablespoons) and, having mixed, send for a couple of hours in the refrigerator for pickling. Do not worry about large quantities of vinegar - at the end of the entire cooking process, only a slight sourness will remain from it.
While the fillet is pickled, you need to prepare the rest of the ingredients. To do this, cut 4 onion heads in half rings, grind 3 g of coriander seeds in a coffee grinder, and chop a bunch of greens (cilantro, dill, parsley) coarsely.
After a couple of hours, add pickled fish, greens, onions and chopped coriander, as well as a little salt, 2 tablespoons of sunflower oil and 3 tablespoons of soy sauce. After adding a little red pepper, all the ingredients must be thoroughly mixed until smooth, and then add a pinch of sugar and crushed clove of garlic to them - this will give the finished dish a special piquancy.
Heh from the carp is ready. If you want to get a delicacy with a more pronounced taste, you can let the mass brew in the refrigerator for about two hours.
Ear
It is known that from a carp a very tasty, tender and rich ear is obtained. To prepare such a soup, you need to take a couple of small fish, cut them and, cut into small pieces, put them in a pan. It is worth noting that for the preparation of fish soup you can also use the head (without eyes and gills), as well as fins and tail.
Putting the ear to cook on medium heat, you need to do the preparation of vegetables. To do this, peel the onion and carrots. Components need to be coarsely chopped and lowered into a common pan. After 20-30 minutes, cooked pieces of fish should be removed from the broth, and strain the liquid. Next, in a strained broth, you need to put a couple of diced potato tubers and continue the cooking process.
Meanwhile, in a hot pan with a small amount of vegetable oil, fry a spoonful of tomato paste diluted with a small amount of broth.
Separately, cut the fish into portions. A bony carp or not? Yes, in the carcass of this fish there is a large number of both large and small seeds, which should be removed as much as possible during the fillet cutting.
When the potatoes are cooked, you should send pieces of fish to the soup, as well as tomato frying. Before serving, you can decorate the dish with finely chopped greens, adding it to each plate separately.
If you wish, you can cook a very rich ear from the head of a common carp and its ridge.The principle of creating a dish is the same as in the described recipe. It is important to understand that the ear from the head of the carp is incredibly tasty and rich only if a fresh product is taken for its preparation. Moreover, it should be without gills and eyes.
How to salt salted caviar at home
Few people realize that carp can not be thrown out, but salted. It is fashionable to do this both in a dry way and by pickling the product in brine.
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It is worth noting that the fried caviar of carp is very tasty .
To prepare it, you need to take 500 g of the product, wash thoroughly under running water, and then cut into small pieces. After this, the product must be salt and pepper, adding spices to taste, mix, and then put in the refrigerator for pickling.
After a couple of hours, you should get the caviar out of the refrigerator, roll each slice in flour and send to the pan for frying in hot butter. As soon as a crisp forms on the pieces of caviar, it will be ready.
Sazana fried caviar matches perfectly with mashed potatoes and milk sauces.