A very long time ago, in the 12th century, a fish called carp was brought from China to Europe. And already the Europeans brought out of it the "home" carp, which we all know. Now in our ponds and rivers several species of this fish swim. This carp is scaly, specular, bare and framed. Ordinary carps weigh up to 2.5 kilograms, but larger specimens are also found. The meat of this fish contains substances such as fats, water, protein and ash. And if it was grown under normal conditions, then its meat will favorably affect the metabolism in the human body.
And for all these centuries, people have come up with thousands of ways to cook this fish. The most popular among the people, probably, is fried carp. The recipe for this dish is so simple, and it cooks so quickly that many use only it. Delicious is fried carp, which was presoaked for 20 minutes in milk with salt and pepper. To do this, take only a quarter of a glass of milk, a little pepper and half a teaspoon of salt. After soaking, fish should be sprinkled with lemon juice or white wine and roll in flour. If you fry the carp with the skin, then it will turn out even tastier. And for frying it is best to take a cast-iron frying pan, and oil should be poured into it so that the carp is half immersed in it.
But there are recipes and more refined. An example of this is the carp in sour cream. For this dish you need the following ingredients:
- fresh carp - 800 gr.;
- smoked bacon - 40 gr.;
- potatoes - 1.1 kg;
- salt;
- sour cream sauce with onions;
- parsley;
- ground black pepper.
To prepare such a carp, it must first be cleaned, cut lengthwise into two halves, and then cut these halves into pieces. These pieces of fish should be filled with lard, salt and pepper. And the potatoes must first be boiled by cutting it into mugs. Then it is laid in the pan in the first layer. The second layer is the fish, and the third again is the potato, and again the carp. Recipes for the preparation of such a dish can further be very different. But in this embodiment, all this is poured with sauce made from sour cream with onions, and baked in the oven. After cooking, you can sprinkle the dish with parsley.
Cooking is now increasingly used by cooks. After all, this process uses a minimum of fat. And this is appreciated by those people who monitor their weight. This cooking process is also often used for fish such as carp. Recipes for cooking it allow you to use simple ingredients, and at the same time tasty and healthy dishes are obtained. For example, carp can be baked in a special sleeve. Fortunately, now they are sold in every supermarket.
For this brushed carp you need to cut into pieces equal to one serving. Then they salt, pepper and sprinkle with lemon juice. And ten minutes later, when the fish is slightly soaked, the pieces are placed in the sleeve. Sour cream is added there with the calculation of 250 grams per kilogram of fish. The sleeve is tightened with a thread. At the same time, fats do not pollute the oven, and the fish retains its natural taste and smell. To fish and sour cream in the sleeve mixed, you need to gently shake it. Then the sleeve is placed on a baking sheet and placed in the oven so that its surface does not touch the walls of the oven. And after 25-30 minutes at a temperature of 200 degrees you get a ready-made baked carp. Recipes, or rather their options, you can try to diversify. For example, cheese can be used instead of sour cream. It also fits in the sleeve. Here, 150 grams of cheese goes per kilogram of fish. Carp in this case is obtained with a spicy taste.
Fried carp in sour cream can also be good. Recipes for cooking are completely different, so every housewife will be able to choose the option to their taste. And here is one of them. He needs the following products:
- carp - 4 pieces;
- sour cream - 1 glass;
- onion - 2 pieces;
- bay leaf - 1;
- carrots - 1;
- black pepper - 8 peas.
Carps should be cleaned, cut across and pepper inside. Then these pieces of fish should be fried. Onions with carrots are first chopped and then fried until golden. And sour cream is diluted with a quarter glass of warm water. Then the pieces of fish are placed in a high pan or in a chicken bowl. Carrots with onions are placed on top, pepper and bay leaf are added. And all this is filled with sour cream. Then the pan is closed with a lid and put in a hot oven. Stew this dish no more than 20 minutes. Such carp with greens is served on the table.