Karpov, like crucian carp, is not a problem to get in our country. However, these certainly tasty and healthy lake fish have one unpleasant feature: a lot of small bones. To get rid of them, you need to know a simple secret. When cutting the carcass, make several small cuts along the back along the ridge. Then, whatever the carp recipe Whatever you choose, heat treatment will completely burn the bones. Believe me, the problem just "resolves." And one more culinary wisdom: in order for large fish not to smell of a swamp, it must be marinated in lemon juice.
Baked Carp Recipe
On the prepared carcass we make long longitudinal cuts through 5 cm from each other. Salt the pepper, squeeze a half of lemon on it. In a bowl, mix a spoonful of turmeric, three tablespoons of sunflower oil and 5-6 garlic cloves passed through a press. Rub the fish with this sauce. In the cuts, insert the slices of tomato and the second half of the lemon. We chop the onion in half rings, fry with carrot slices. When they are browned, add the bell pepper cut into strips into the pan. We stuff the fish belly with fried vegetables and a sprig of fresh parsley. Bake at 150 C for more than half an hour. Then we coat the carp with mayonnaise and again send to the oven for 10-15 minutes.
Braised carp in sour cream
Recipe requires 5-8 pieces of young fish. Salt them, pepper and wait a couple of minutes. To get a delicious crisp, you must first fry the carp in vegetable oil in a heated skillet. Without any breading! It is best to cook this dish with four hands: while one fries the fish, the second makes a sauce for it. Finely chop three large cloves of garlic and mix thoroughly with one hundred and fifty grams of sour cream. Without removing the carps from the pan, fill them with this sauce. Close the lid, reduce heat and simmer for five minutes.
Mediterranean carp recipe
Four chopped fish marinate in lemon juice, salt and pepper. In the abdomen of carp, put on a sprig of parsley. Fry the fish in butter until crusted, transfer to a baking dish. Sprinkle carcasses with four spoons of breadcrumbs. Bake for about half an hour at 180 C. While the crucians are languishing in the oven, cut the onion and fry it in olive oil. When the fish turns golden, add a spoonful of tomato paste, a can of canned tomatoes and bay leaf. Stew with a quarter of an hour. Grind 150 g of ham and 100 g of olives, add them to the sauce, salt, add two tablespoons of balsamic vinegar. Pour the finished fish with gravy and serve.
There is another recipe for carp. According to him, the fish is not poured with tomato paste, but with light beer. It will take half a liter and a half kilogram of carps. We make a frying of vegetables (onions, carrots, leeks, shallots, garlic), shift into shape. We spread the fish on it and fill everything with a foamy drink. We send in the oven preheated to 200 C for 40 minutes.
There is nothing tastier for a mental campaign by the fire on the river bank than grilled carp. The recipe is extremely simple. We clean and gut the fish, make cuts, pour it with salt, set aside for two hours. When the fire burns out, grease the grate with fat. We put a fish on it and fry in the heat from two sides. Put the finished carp on a plate, sprinkle with grated garlic, sprinkle with lemon juice.