Carp is one of the varieties of carp. This fish is found in many fresh and brackish water bodies, and therefore often becomes the prey of fishermen. Every fishing lover considers carp a welcome trophy, because this large fish is very tasty. If your family does not want to sit on the beach with a fishing rod, you can easily find carp in any fish store. By the way, the cost of this fish is relatively small.
Fried carp is an excellent dish for a weekend dinner or gatherings with friends. On average, a carcass can weigh 1.5-2 kg, which means that it will be enough for a fairly large company. Our article will tell you how to properly cook this fish so that it turns out juicy and fragrant, and small bones do not interfere with the pleasure of a meal.
Preliminary preparation
Unfortunately, this tasty meaty fish has a high invasive potential. Simply put, improperly prepared carp can cause the disease. To minimize risks, do not eat fish of dubious quality. It is better to give preference to purchased in a specialized store, and when buying it is not superfluous to inquire about the availability of a certificate of veterinary control.
Before buying, inspect the carcass, pay attention to the eyes. They must be clear. A slight smell of dampness and mud without unpleasant notes is considered normal.
Before cooking fried sazan, rinse the carcass well, immerse it in water and carefully walk on both sides with a special knife to remove the scales. It is convenient to do this underwater so that the scales do not fly around the kitchen. Carefully inspect the places near the fins, remove all the scales.
Cut off the head, if desired, cut off the fins (this is convenient to do with scissors). Open the abdomen, remove the insides. Often in the carp you can find milk or caviar, they are also edible and very tasty. But the liver is not worth eating.
With a sharp knife, make an incision along the ridge, divide the carcass into two parts, remove the spine. It remains only to cut the fish into portioned pieces.
Bones
Many claim that they do not like fish from the carp family due to the abundance of bones. In fact, everything is not so critical. There are small bones in the carp, but, firstly, there are not so many of them, and secondly, when slowly frying, they become so soft that they are almost not felt when eating.
By the way, the carved ridge, the separated fins and the head need not be thrown away. These parts can be used to make a great rich soup for soup.
Breading
Fried sazan, the recipe of which we are discussing in this article, is cooked in plain wheat flour before cooking. You can also use semolina or breadcrumbs.
Salt the slices, leave them for a few minutes, so that the fish let juice. Blot it with a paper towel and roll the breadcrumbs thoroughly.
How much do you need to fry the carp
Heat oil in a wide skillet. Lay the fish in one layer and immediately reduce the heat to medium.
In order for the fried carp to be not only tasty, but also safe, the heat treatment should last at least half an hour. Fry fish for 15 minutes on each side. This time is enough to get a golden crust.
It is better to lay cooked pieces not in serving dishes, but on paper towels to remove excess fat.
Milk and Caviar
If you find such a surprise inside the carp, consider yourself lucky. For salting, these products are not too good, because they can smell of mud. Fried caviar is much tastier. The recipe for it is the same: roll the pieces in flour and fry on both sides in hot oil. Before serving, cut into rings.
Serving and Garnishing
Fried carp is a great company for different dishes of potatoes. A great idea for a side dish can be ordinary mashed potatoes. This fish goes well with boiled rice or pasta side dishes. During the harvest season, guests can enjoy grilled vegetables.
Emphasize the taste of carp and give it a flavor with the help of young herbs (onions, dill). Be sure to add it when serving.
Storage
If there are too many cooked fish, leave it next time. Roasted carp can be stored for 2-3 days in a closed container on the middle shelf of the refrigerator. Crisp, of course, will soften during this time, but the fish will be just as tasty.