Fried carp in the oven. Carp fried in a frying pan. Fried carp in sour cream. Carp in batter

Carp is loved by everyone. Who to catch, who is and who to cook. We will not talk about fishing, as today we can "catch" this fish in the store, but here's how to prepare it. I must say that the carp has one drawback - it has many small bones. However, the larger the specimen, the smaller. So, choosing this fish for your lunch, this point needs to be taken into account.

Carp - a fat fish, but because the dishes from it are juicy, mouth-watering. It has a lot of protein, vitamins B12 and PP. The meat of carp and the content of trace elements are not deprived - there are more than enough phosphorus, sulfur, cobalt, iodine, zinc in it. Perfect for both everyday menus and festive table dishes.

In general, the fish is healthy and tasty. Prepare it in different ways, but still the most delicious dish is fried carp. And there are a great many recipes for its preparation. About what, actually, now we'll talk. Consider the most popular ways of making this chic dish, share the secrets of culinary craftsmanship and tell about some little tricks that will allow you, without spending much time in the kitchen, to make a delicious lunch or dinner.

And we will learn how to fry our fish in a pan and in the oven. And start with the simplest. So, today in the menu we have - carp, fried in a frying pan.

Uncomplicated, but very tasty

Fry in a frying pan carp can be wholly, and it is possible and pieces. For the first option you need a smaller fish, and since we agreed at the beginning of the article to purchase a larger specimen for our culinary experiments, we will also prepare it portion by part.

As is known to any mistress, fish must be cleaned of scales, remove the insides and cut the fins. How to do it, everyone knows, so at this stage we will not stop, but we will go directly to the description of the recipe.

How to cook?

Very simple. By the way, here is such a fried carp, cooked without any frills, like almost all the fans of this fish. Prepared carcass cut into small portions of portions, add them to a bowl, salt, optional pepper. If we do not hurry, we leave the fish in this state for about thirty minutes, so that the salt penetrates into the deepest layers. Then sprinkle all the pieces right in the bowl with flour, beat two eggs in a separate bowl, put a plate next to the breadcrumbs poured into it. We warm vegetable (or even better olive) oil in a frying pan, dip each piece first into eggs, then into biscuits and send it to roast on rather strong fire. Five minutes on each side will be enough. Yes, by the way, the carp caviar, roasted according to the same recipe, is no less tasty. So if you find it in the abdomen of a fish, do not rush to throw it away. In the same way, salt, dip into an egg and biscuits, and then attach between the pieces of fish in a frying pan. Try it, we are sure - you will like it.

From simple to complex

Now let's try to modify our recipe. Add some ingredients to the fish. In the end, we should get fried carp with onions and mushrooms. For this dish we store:

• Carp (by itself);
• Onion (0.5 kg);
• Champignons (1 kg);
• Butter, vegetable, salt and spices.

Technology of preparation

The dish is prepared simply simple. Mushrooms must be washed and cut into thin plates (you can, by the way, buy and already sliced frozen). Onion get rid of husks and cut into thin rings.

We prepare fish in the same way as in the previous case. Then spread it on a plate, and at the same time we send mushrooms. When all the liquid is boiled, add salt and add onions. Fry until done. And then we cover this fish with an appetizing mixture. Such fried carp - a dish that is not ashamed to serve and to the festive table. In addition, it is very tasty not only in hot, but also in a cold form.

Fried carp in sour cream is a dish that many fans of this fish like. And you can cook it in a pan or in an oven. We suggest considering both recipes.

Cooking in a frying pan

To prepare carp in sour cream, we store:

• Carp - 1 piece;
• Breadcrumbs - 4 spoons;
• Two chicken eggs;
• Sour cream - half a glass;
• Vegetable oil - 2 tablespoons;
• Salt and pepper - to taste;
• Greens - at will.

Taking into account the employment of our hostesses, we try not to offer complicated methods of preparation. In addition, quite often many recipes are based on one option. So in our case. Since we have learned to fry carp well, why these extra experiments?

Therefore, we prepare it in the same way as it was suggested in our first recipe. Then just fill it with an estimate and let it boil. Then sprinkle with herbs. Simple, right? And how delicious ...

And now in the oven

Carp roasted, whole, and even in the oven, in sour cream - a surprisingly beautiful dish. This is how we will prepare it in this case. We get out of the refrigerator:

• Carp (already cleaned, gutted, but with a head);
• One onion;
• A bag of mayonnaise;
• Sour cream (300 g);
• Lemon and green.

Also we will need flour (several table spoons), vegetable oil and, of course, salt and spices.

Cooking process

But before we start the process, we want to share with you one small, but very interesting secret. Remember our conversation about the bony carp? So, there is one wonderful way to save him from this shortcoming. Maybe not completely rid, but, in any case, make it less tangible. True, this trick works only if the fish is cooked entirely. What should be done? Slice it along. Often and deep enough. Thus, we will break the structure of bones, as a result of which, under the influence of heat, they will be well cared for, will become softer and will not interfere with the taste of this amazing dish.

We rub our carp with salt and seasonings, then sprinkle, not sparing, lemon juice. We rub with mayonnaise. By the way, do not forget - all the procedures are done both outside and inside the fish. After that - timeout. We rest from the labors of the righteous for an hour, until the carp is not marinated. We return to the kitchen in sixty minutes to peel the onion peel, cut it into rings and fry it in vegetable oil. When it becomes golden color, add flour and sour cream to the pan. Stew.

During this time we warm up to one hundred and eighty degrees oven, lay our handsome man on a greased baking sheet and bake. Cooking time? It depends on the size of your fish. Naturally, the more the specimen is, the longer it will be and bake. The criterion for readiness is the appearance of a golden crust on the surface of the fish. As soon as you notice this, boldly pour carp with cooked sauce and bring the dish to full preparedness for another twenty minutes. During this time the sauce will be baked and will get a pleasant, again golden color. All. You can get from the depths of the oven of our carp and rejoice at how everything we do is clever and quickly turns out.

But this is not all the options for cooking such a dish as fried carp. There is another very interesting way. That's about him, we now talk.

Carp in batter

Very tasty and beautiful dish. And the taste of it is simply amazing. True, here it is necessary to tinker with a little carcass, but what will happen at the exit, definitely worth the effort. However, those efforts are not so great. Yes what to say, let's start cooking. So, we stock up:

• A large carp;
• Juice of half a lemon;
• White ground pepper;
• Flour for caving in;
• Vegetable oil;
• Chicken eggs (4 pieces);
• Hard cheese (300 g, not less).
• Salt to taste.

The first step is to prepare the fish. Remember, we frightened you, that you have to tinker? So, we need to cut the carp so that we can get the fillet out of it. To do this, you must make a very deep cut along the ridge and, gently pushing the knife inside the carcass, try to cut the meat as much as possible. And then get rid of it if possible from small bones. It is better to perform this operation with tweezers. After that, the fillet should be laid on a paper towel in order to get rid of excess fluid. And then send it to a bowl, squeeze out the same juice from half a lemon, add white pepper and, of course, salt to your own taste. Necessarily to sustain in such original marinade even minutes twenty. But if time allows, then more.

How to make a batter

Cooked from cheese, it will give the dish a delicious taste. As you know, cheese is combined with almost any product, and even with fish even more so. So, while the carp is marinated, we make a dessert. To do this, grate the cheese on a small grater, which is then combined with the beaten eggs. If someone wants - then you can add a little bit of mayonnaise. It is not recommended to salt the dumplings, as "white death" is sufficient both in cheese and in prommarined fish.

Roasting

Each promarinovannym bit of fish should be first dipped in flour, and then put it into cheese dessert. If there is a desire, then you can additionally roll each piece in breadcrumbs. At the stove, by this time, there should be a frying pan with hot oil, where we lower our carp.

As for the cooking time, this fish should be roasted for about three minutes on each side. The criterion of readiness is the appearance of a golden cute crust. Important! After preparing each serving, you need to remove the carbon deposits from the pan and top up the fresh oil.

Carp in batter is usually served with pasta, potatoes. This dish is well combined with vegetable salads. Required attribute serving - a slice of lemon.

Conclusion

Fried carp - in the oven or in a frying pan, in sour cream or in batter - this dish is worthy of the most capricious gourmet. Cook it more often - and you will certainly see how joyful the eyes of your households shine in anticipation of a delicious and hearty feast. A "fish" day will be in your favorite menu.