Carp is the most common fish in cooking, and this is not surprising. After all, it contains a large amount of vitamins and minerals that are so necessary for the human body. Fish can be boiled, stewed, baked, smoked, but the most delicious is fried carp. When asked how long it will take to cook, it is safe to say that it will take a maximum of 10 minutes.

You can fry carp in a variety of ways.

Cooking such a dish does not take much time, and if you also buy a butchered carcass, then you will have to stand in the kitchen for only 20-25 minutes. Another thing is to catch the fish yourself and be sure that the main ingredient will be fresh. But if this is not possible, it must be remembered that only fresh fish is needed to prepare a delicious dish.

What you need for this recipe:

• two-kilogram carp (preferably mirrored, but normal can also be);
• half a glass of vegetable oil;
• crushed crackers;
• salt and pepper.

If an uncleaned carp was purchased, it is necessary to remove the scales from it with a knife and cut off the head. Then take out all the giblets, while not hitting the gallbladder. Cut the cleaned carcass into pieces about 2 centimeters thick so that each of them is well fried inside. Next, the fillet is rubbed with salt, favorite spices and pepper. In order for the fish to be soaked with this mixture, it is necessary to put it in the refrigerator for 20-30 minutes.

Roll each piece in breadcrumbs, they form a crispy and at the same time ruddy crust. At the same time, the meat in the middle will remain tender and fragrant.

Carp can be fried with breadcrumbs

Then it is necessary to pour oil into a preheated pan and fry each piece for 7 minutes. Using a spatula, carefully flip to the other side and cook until golden brown. If large pieces of fish are used, then at the end you need to cover the pan and simmer a little more over low heat.

Immediately after frying, it is necessary to put all the stewed steaks on paper towels so that the dish is not too greasy. Serve it preferably with pasta, boiled rice porridge or potatoes. And also the dish is optionally decorated with herbs.

Spicy fried carp

With this recipe, you can diversify your diet. Fish meat turns out juicy, tasty, moreover, with a delicious crispy crust. When buying carp, first of all, you need to pay attention to freshness and weight. One and a half or two kilogram carcasses are perfect for frying, because pieces of large fish can be poorly prepared from the inside. In addition, the smaller the carp, the more likely it is that small bones will be felt.

Ingredients:

• one and a half or two kilogram carp;
• half a glass of milk;
• one spoonful of mustard;
• a teaspoon of honey;
• the same amount of vinegar;
• garlic to taste;
• half a glass of flour;
• the amount of salt and pepper depends on individual preferences;
• spices.

You can fry carp by pre-marinating, which will give it a better taste.

In a clean bowl, mix milk, mustard, honey, vinegar and garlic, passed under pressure - this will be the marinade. Let stand 10-15 minutes. At this time, you need to clean and gut the carp, then cut into pieces and hold in the prepared marinade for 15 minutes. For uniform impregnation for the whole time, each piece should be turned over 2-4 times.

While the fillet is marinating, it is necessary to make a breading - for this it is enough to mix half a glass of flour, a little salt, pepper, and spices. After the pan is hot, each steak should be well dipped in marinade, and then in flour. Fry until done, namely until a golden crust forms.

Serve with a freshly prepared vegetable salad, any porridge or as a separate dish.

Carp fried in sour cream

Small fish are mostly fried whole, but large carcasses need to be cut into small pieces and cooked in batter. Before preparing any carp dish, it is necessary to clean, remove the giblets and cut off the head with fins.

What you need to prepare this dish:

• 2 small or 1 large carp;
• bulb;
• carrot;
• lemon;
• sour cream;
• salt and pepper;
• 2 bay leaves.

Carp goes well with browned onions and carrots.

Pre-cleaned and gutted fish should be cut into pieces 2 cm thick. Then, rubbing with salt and pepper, let stand for 20 minutes. After that, the steaks are fried over medium heat on both sides until a golden crust appears, and at the end they are sprinkled with lemon juice.

In a separate container, you need to fry the vegetables and sprinkle on top of the steaks laid in the saucepan, throw bay leaves in the same place. Put a spoonful of sour cream on each piece, and adding a little water, simmer over low heat for 20 minutes, covering with a lid. Serve such a dish with salad or boiled porridge, after pouring the juice from the saucepan over the steaks.

Carp fried in batter

Fans of fish products are wondering how else to fry carp. After all, many recipes have already been tried, but I want something new. Then it is recommended to try not just to fry the fish, but to first dip it in batter.

What is needed for this:

• half a kilogram of finished carp fillet;
• lemon;
• egg;
• ground crackers;
• vegetable oil for frying;
• The amount of salt and pepper depends on individual preference.

For frying carp, you can use batter

Pre-cleaned and gutted fish without a head and fins must be cut into pieces 2-3 centimeters thick. Sprinkle with juice squeezed from a lemon, salt, pepper and set aside in a cold place for 15-20 minutes.

Meanwhile, prepare the batter: beat the egg, add salt and pepper. Take the steaks out of the fridge and dip each one in the batter, then roll in the breadcrumbs. Fry on both sides until golden brown. Serve warm with salad or pasta, you can decorate with herbs.

Fried carp with vegetables

It is recommended to eat fish no more than 1-2 times a week. It would be useful to know how to cook carp in a pan so that it is both fast, tasty and satisfying? Everything is very simple, it can be fried with vegetables, a big plus of such a dish is that you can not cook a side dish for it at all.

Ingredients:

• small carp;
• oil for frying;
• one bow;
• two tomatoes;
• six young potatoes;
• greenery;
• juice squeezed from a lemon;
• some white wine;
• grape vinegar;
• flour;
• spices to taste.

Carp goes well with a variety of vegetables.

How to cook fried carp with vegetables

For this dish, it is better to take a fish of such a size that it fits in the whole pan. First you need to clean the carp, remove the insides and cut out the gills, and then salt and pepper and sprinkle with your favorite dry herbs.

Then put the carcass in a container and pour over the marinade. To prepare it, you need to take a tablespoon of vinegar and soy sauce, as well as 100 grams of wine and mix well. Refrigerate for 60 minutes, during which time turn several times to evenly soak.

After an hour, place the carcass on paper towels to remove excess moisture. Then roll in flour and fry in a hot pan for about 5 minutes on both sides.

So that the middle does not turn out to be raw, you can simmer for another 2 minutes under a closed lid.

Boil the potatoes, and fry the tomato and onion, cut into strips, with salt and other spices. Lettuce leaves are beautifully laid out on the dish, fried carp on top of them. On both sides, potatoes cut into circles are poured with tomato and sprinkled with herbs.

An option on how to fry carp can be found in the video:

Everyone loves carp. Who to catch, who to eat, and who to cook. We will not talk about fishing, since today you can “catch” this fish in the store, but we will tell you how to cook it. I must say that the carp has one drawback - it has a lot of small bones. However, the larger the specimen, the fewer of them. So, when choosing this fish for lunch, this point must be taken into account.

Carp is a fatty fish, and therefore dishes from it are juicy, appetizing. It contains a lot of protein, vitamins B12 and PP. The meat of carp is not deprived of the content of trace elements - it has more than enough phosphorus, sulfur, cobalt, iodine, zinc. Perfect for everyday menu, and as a festive table dish.

In general, the fish is healthy and tasty. It is prepared in different ways, but still the most delicious dish is fried carp. And there are a lot of recipes for its preparation. What, in fact, now we'll talk about. Let's take a look at the most popular ways to prepare this chic dish, share the secrets of culinary skills and talk about some little tricks that will allow you to make a delicious lunch or dinner without spending a lot of time in the kitchen.

And we will learn to fry our fish both in a frying pan and in the oven. And let's start with the simplest. So, today on the menu we have carp fried in a pan.

Unpretentious but very tasty

You can fry carp in a frying pan whole, or you can slice it. For the first option, you need smaller fish, and since we agreed at the beginning of the article to purchase a larger copy for our culinary experiments, we will cook it in portions.

As any hostess knows, the fish must be scaled, the entrails removed and the fins cut off. Everyone knows how to do this, so at this stage we will not stop, but go directly to the description of the recipe.

How to cook?

Very simple. By the way, such a fried fish without any frills is liked by almost all fans of this fish. We cut the prepared carcass into portioned pieces of small sizes, put them in a bowl, salt, pepper if desired. If we are not in a hurry, then we leave the fish in this state for about thirty minutes, so that the salt penetrates into the deepest layers. Then we sprinkle all the pieces right in the bowl with flour, beat two eggs in a separate bowl, put a plate next to it with breadcrumbs poured into it. We heat vegetable (and even better olive) oil in a pan, dip each piece first in eggs, then in breadcrumbs and send it to fry over a fairly high heat. Five minutes on each side will be enough. Yes, by the way, carp caviar, fried according to the same recipe, is no less tasty. So if you find it in the belly of a fish, do not rush to throw it away. Salt in the same way, dip in egg and breadcrumbs, and then attach between pieces of fish in a pan. Try it, we are sure you will like it.

From simple to complex

Now let's try to modify our recipe. Let's add some ingredients to the fish. As a result, we should get fried carp with onions and mushrooms. For this dish, stock up:

Cooking technology

The dish is prepared simply. Mushrooms should be washed and cut into thin plates (you can, by the way, buy already chopped frozen ones). Remove the skin from the onion and cut into thin rings.

We cook the fish in the same way as in the previous case. Then put it on a plate, and send mushrooms to the same oil. When all the liquid boils away, salt and add the onion. We fry until ready. And then we cover the fish with this appetizing mixture. Such fried carp is a dish that is not ashamed to be served at the festive table. In addition, it is very tasty not only hot, but also cold.

Fried carp in sour cream is a dish that many fans of this fish like. And you can cook it in a pan, and in the oven. Let's take a look at both recipes.

Cooking in a frying pan

To cook carp in sour cream, stock up:

• carp - 1 pc.;
• ground breadcrumbs - 4 tablespoons;
• two chicken eggs;
• sour cream - half a glass;
• vegetable oil - 2 tablespoons;
• salt and pepper - to taste;
• greens - optional.

Given the busyness of our hostesses, we try not to offer complicated cooking methods. In addition, quite often many recipes are based on one variant. So it is in our case. Since we have learned how to fry carp well, why these extra experiments?

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

And now in the oven

Whole fried carp, and even in the oven, in sour cream - a surprisingly beautiful dish. This is how we will prepare it in this case. Take out of the fridge:

• carp (already cleaned, gutted, but with a head);
• one onion;
• a bag of mayonnaise;
• sour cream (300 g);
• lemon and green.

We also need flour (a few tablespoons), vegetable oil and, of course, salt and spices.

Cooking process

We rub our carp with salt and seasonings, then sprinkle, without sparing, with lemon juice. We rub with mayonnaise. By the way, do not forget - we do all the procedures both outside and inside the fish. After that - timeout. We rest from the works of the righteous for an hour, until the carp marinates. We return to the kitchen in sixty minutes to peel the onion, cut it into rings and fry in vegetable oil. When it becomes golden in color, add flour and sour cream to the pan. We extinguish.

During this time, we heat the oven to one hundred and eighty degrees, put our handsome man on a greased baking sheet and bake. Cooking time? It depends on the size of your fish. Naturally, the larger the instance, the longer it will bake. The criterion for readiness is the appearance of a golden crust on the surface of the fish. As soon as you notice this, feel free to pour over the sauce and bring the dish to full readiness for another twenty minutes. During this time, the sauce will be baked, as it were, and will acquire a pleasant, again golden color. Everything. You can get our carp out of the depths of the oven and rejoice at how quickly and deftly everything works out for us.

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

Carp in batter

Very tasty and beautiful dish. And yes, it tastes amazing. True, here you will have to tinker a little with the carcass itself, but what happens at the end is definitely worth the effort. However, those efforts are not so great. What can I say, let's start cooking. So let's stock up:

• large carp;
• juice of half a lemon;
• white ground pepper;
• flour for rolling;
• vegetable oil;
• chicken eggs (4 pieces);
• hard cheese (300 g, no less).
• salt to taste.

The first step is to prepare the fish. Remember, we scared you that you have to tinker? So, we need to cut the carp in such a way as to get the fillet out of it. To do this, you need to make a very deep cut along the ridge and, carefully moving the knife inside the carcass, try to cut the meat as much as possible. And then rid him of as many small bones as possible. It is better to carry out such an operation with tweezers. After that, the fillet must be laid on a paper towel in order to get rid of excess liquid. And then send it to a bowl, squeeze the juice from half a lemon there, add white pepper and, of course, salt to your own taste. Be sure to soak in such a kind of marinade for at least twenty minutes. But if time permits, then more.

How to make batter

Made from cheese, it will give the dish a delicious taste. As you know, cheese is combined with almost any product, and even more so with fish. So, while the carp is marinating, we make a batter. To do this, rub the cheese on a fine grater, which is then combined with beaten eggs. If someone wants, then you can add a little mayonnaise. We do not recommend salting the batter, because "white death" is enough in cheese and pickled fish.

fry

Each marinated piece of fish will first need to be dipped in flour, and then dipped in cheese batter. If there is a desire, then you can additionally roll each piece also. By this time, a frying pan with heated oil should already be on the stove, where we lower our carp.

As for the cooking time, such fish should be fried for about three minutes on each side. The criterion for readiness is the appearance of a nice golden crust. Important! After cooking each serving, be sure to remove carbon deposits from the pan and add fresh oil.

Carp in batter is usually served with pasta and potatoes. This dish goes well with vegetable salads. A mandatory serving attribute is a slice of lemon.

Conclusion

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

I used to hate this river fish. Well, it smells bad. And yet - you always get tired of fighting with bones. I saw somehow a good carcass, fresh fish beckoned. So I took it, being sure that this time I will cook incredibly tasty.

And yes, it did! The taste of a budget, but restaurant dish turned out to be incomparable. And I didn’t even pay attention to the bones, because I bought a medium-sized fish, and there are usually no particularly small bones in it.

And I also came up with a good dressing this time. What? Now I'll tell you all the details!

By the way, fasting is coming soon, so this fish recipe will come in handy if you are cooking lean.

Cooking time: 20 minutes for processing fish, if there are no steaks, 15 minutes for pickling and 10 for frying

Complexity: medium, because there are several processes

Ingredients:

4 tbsp breading

Marinade:
- half a lemon
- ground black pepper
- spices
- 2 tsp vegetable oil

Garnish:
- 1 carrot
- half a zucchini
- 2-3 cloves of garlic
- 1 bell pepper
- salt optional

Cooking:

I confess that I didn’t cook the fish right away - I cut it up and sent it to the freezer. Well, taking it out, put the steaks to defrost.

In short, while it is defrosting, let's take care of the very dressing that made the fish incomparably tasty. I had a thin skinned lemon. I first cut it like this thinly.

Then she shredded those lemon slices to this extent.

Let's drop vegetable oil here (by eye so that later there is enough fish in this to bread) from fish seasonings.

So we will smear the steaks with this beauty - let it stand for 15 minutes in the marinade. And after (before the hottest) we roll the breaded fish.

My side dish turned out great too. I sliced ​​zucchini and carrots. I added slices of garlic and slices of bell pepper to them. Nice combination of color and taste! Well, I filled it with what was left after the fish.

River carp, fried in a pan, with tender flesh and crispy golden brown, is prepared in many ways. Fish is equally tasty when combined with onions, tomatoes, sour cream and mushrooms. The best recipes for cooking carp in a pan are described in detail below.

Cleaning Features

Most recipes call for fillets. Carp should be cleaned from tail to head. After that, cut open the belly with a sharp knife. Do not plunge the knife deep so as not to damage the gallbladder.

Important! If, nevertheless, the gallbladder is damaged, you need to sprinkle the inside with fine salt and leave to absorb bitterness for 30 minutes. After that, wash the carcass with salt.

Cut off the tail with the head from the fish and leave them for the fish soup. On the sides, cut the carp crosswise to get rid of small bones. If you need a fillet, divide the carp along the spinal bone and pull out the long bones with tweezers. Remove the swampy smell with lemon juice, dried herbs ground in a mortar: rosemary, thyme, mint or Provence herbs.

Pieces in a frying pan

A simple and very tasty fish dish is prepared from the following products: gutted carp carcass - 500–700 g, pepper powder mixture - 1 tsp, frying oil - 3 tbsp. l., ½ lemon, wheat flour for breading - 3-4 tbsp. l.

You can fry carp in a pan in steps:
Divide the carp into portioned slices, spread each with salt and pepper. Sprinkle slices with lemon juice and leave the workpiece for 5 minutes. Sprinkle the steaks with flour and fry in hot oil on both sides until golden brown. Serve with a slice of lemon, a sprig of dill or potatoes.

Cooking in sour cream

Sour cream gives a special creamy flavor with fish pulp. Required: carp carp - 500 g, ½ cup thick sour cream, a couple of eggs, flour for sprinkling, a bunch of parsley and dill, clarified butter - 3-4 tbsp. l., coarse sea salt and a fraction of black pepper - at the discretion.

You can cook tender fish according to the plan:
Cut the carcass into pieces, sprinkle with pepper and salt. Combine eggs with dill and roll fish pieces in this liquid and sprinkle in flour. Fry the slices in oil in a pan. At the end, pour the workpiece with fat sour cream, warm the dish, but do not boil. Supplement the carp presentation with dill or parsley, as well as feather onions.

Fish in batter

Fried carp in batter turns out to be as tender and juicy as possible, as the juices are sealed inside the carp. Required components:

• fillet - 500 g;
• coarse sea salt - a pinch;
• grated black pepper in a mortar - 1 tsp;
• a couple of eggs;
• wheat flour - 3-4 tbsp. l.;
• refined oil - 4 tbsp. l.

The classic carp recipe consists of several stages:
Dry the fillet with a towel and cut into small pieces. Salt the fish and sprinkle with pepper. For batter, crack eggs, salt and mix with 3 tbsp. l. flour. Dip fish pieces in batter and fry in vegetable oil for 10 minutes until a delicious golden crust appears.

onion recipe

You can deliciously fry fish with onions using a small set of products: fillet - 5 portion slices, refined oil - 3 tbsp. l., large head of onion, a set of spices for fish - 1 tsp.

The onion caramelizes when fried, it turns out spicy and sweetish.

Recipe:
Season the fillet pieces with coarse sea salt and spices for fish. Fry the carp on one side in hot oil. Peel the onion, divide into rings. Turn the fillet over and place onion rings on the surface of the fish. Fry until the onion is ready. It is correct to present a treat with lemon slices, cheese chips and herbs.

Fried caviar

Carp caviar can be fried and cooked with it in a warm salad or simply served with potatoes. Grocery set: fresh carp caviar - 100 g, coarse sea salt - 1 tsp, grated pepper in a mortar - to taste, 2 tbsp. l. sifted flour, 2 tbsp. l. purified oil.

Tasty and simple caviar is fried according to the scheme:
Rinse the caviar thoroughly to remove blood residues several times, changing the water. Salt the slices and sprinkle with crushed pepper. Roll long pieces in flour and fry in hot oil for 3 minutes on each side. A dense crispy crust appears on the caviar, and inside the dish remains juicy and soft.

Important! Caviar has a low nutritional value. Caloric content per 100 g is 130 kcal.

Recipe in beer

The Czech recipe for fish pieces in a beer marinade is an original cooking method that can be used to cook not only carp, but also other types of fish. Required set of products: whole carp carcass, good light beer - 1 glass, onion and lemon, butter - 100 g slice, coarse salt and ground pepper - at your discretion, chili - at the end of the knife.

The fried crust will become tastier if you add a little salt to the flour for sprinkling.

We fry the fish in a fragrant beer sauce in steps:
Cut the carcass into pieces, pour beer and put in the cold for 2 hours. Chop the onion into rings, fry in oil and put the carp on top. Fry until tender and crispy on the pulp. Pour in the beer and squeeze out the lemon juice. Add seasonings with salt and cover for 20 minutes. At the end of frying, put a slice of butter for juiciness and aroma.

The subtleties of cooking carp in a pan

Fish dishes are not only tasty, but also healthy. For proper cooking, you need to familiarize yourself with the intricacies of cooking fried carp:

• If carp fillets are used in the dish, the skin must be carefully peeled.
• It is better to fry each piece of carp in a mixture of vegetable and vegetable oil for special juiciness and creamy taste when frying.
• For the marinade, it is customary to use freshly squeezed lemon or orange juice.
• For fish, it is better to use a thick-bottomed pan so that the slices are fully cooked and not burnt. Fish with a crispy crust is obtained only after frying the slices in hot oil.
• Breading should be used immediately before frying so that the future crust remains crispy and does not get soggy. First, it is better to fry over high heat, and soon remove it and turn the fish over.
• Long-term stewing of fish in a pan will help to get a dish without bones, because the bones will disappear. When cooking fish in flour, you can replace it with breadcrumbs at the frying stage. They will make the crust thicker.

Conclusion

There are a large number of recipes for cooking carp. It is fried in time for no more than 10 minutes, and the taste is light, harmonious and very appetizing. Fibrous fibers will simply melt in your mouth.

Hello dear readers! Do you know that in Chinese symbolism, the carp is the personification of perseverance and perseverance? Therefore, today we will cut and fry this fish. I will share with you the secret of how to cook carp in a frying pan amazingly delicious. I will also tell you how easy it is to get rid of the bones. But first things first.

This fish is found in almost all corners of the world. Carp can be river or pond. River inhabitants are distinguished by a cylindrical elongated body shape. But pond carps are short, but plump.

A wide habitat is not the only advantage of carp. This fish has an invaluable chemical composition:

• vitamins of groups A, B, C;
• micro and macro elements (molybdenum, cobalt, chromium, iron, phosphorus, etc.);
• fatty acids and other elements.

Carp is an excellent "healer" for diseases of the nervous and digestive systems. And this product activates the brain and strengthens the immune system. Therefore, we do not pass by the meat of this fish. And we buy and cook for our benefit 😉

How long to fry carp

The cooking time of the fish depends on its size. Usually medium-sized carp is fried over high heat for about 15 minutes. At the same time, the vessel in which the fish is cooked does not need to be covered with a lid.

The energy value of fresh carp is approximately 112 kcal per 100 gr. At the same time, 100 g of the product accounts for 16 g of proteins and 5.3 g of fats. But there are practically no carbohydrates here.

When frying, the calorie content will increase to about 190 kcal.

In general, this fish has juicy and tasty meat with a slightly sweet aftertaste. A lot of goodies are made from it. Now I will share the recipes of the dishes I like with you. And you, friends, be sure to share the recipes for your culinary masterpieces made from this fish.

Roast whole carp

If the carps are small, I advise you to fry them whole. Although this is a classic recipe, the fish turns out so that the plate is empty in an instant. And relatives ask for more supplements 🙂

For this dish, prepare the following products:

• 3-4 fish;
• 3 tbsp freshly squeezed lemon juice;
• 2 tbsp wheat flour;
• salt and black pepper;
• frying oil.

Salt the prepared fish, pepper and sprinkle with lemon juice. Leave the carp to marinate (minimum 20 minutes).

Then roll each fish in flour and place in a bowl with hot oil. Fry it until a crispy tender crust appears. The recipe is very simple. Sometimes I do this when I don’t want to conjure with spices and breading at all.

I advise you to serve this delicacy hot with boiled rice, potatoes or fresh vegetables.

How to fry carp in a pan with sour cream

Here is another delicious recipe. I love adding sour cream to my meals. This makes them much softer. You will need:

• large fish;
• bulb;
• slice of lemon;
• salt and ground pepper to taste;
• 100 ml sour cream;
• 50 ml of water;
• a little oil for frying;
• greens of your choice.

The prepared fish should be salted and peppered, and then sprinkled with juice from a slice of lemon.

Then the carp should be left for half an hour: during this time it will marinate well.

In order not to waste time, take care of vegetables. Peel the onion from the husk, rinse it and cut into half rings.

Heat up a frying pan, add some oil. Then add the onion to the bowl and fry it until a beautiful golden tone. Then carefully remove the onion from the pan with a slotted spoon and transfer it to a plate. Then add a little more oil to the pan and put the carp in a bowl. Fry the fish on each side for 3 minutes.

Dilute sour cream with water and mix with onions. Pour the fish with sour cream sauce and cover the bowl with a lid. If necessary, add salt and spices. Then, reducing the heat to low, simmer for 15 minutes.

I advise you to serve this divinely delicious fish hot. And sprinkle the dish with chopped herbs on top. I will tell you, friends, that carp in sour cream turns out to be amazingly tasty. Most importantly, do not eat your fingers when you eat this yummy 🙂

How to fry carp in a pan with slices in flour

Although the classic version of cooking is taken as the basis for such a dish, do not rush to reject it. This is an improved recipe. Before frying such a fish, you need to hold it in an interesting marinade.

List of ingredients you will need:

• carp (preferably larger);
• lemon;
• dry white wine;
• 1 tbsp wheat flour;
• frying oil;
• 1.5 tbsp ground almonds;
• 2-3 cloves of garlic;
• salt to taste;
• parsley.

Wipe the prepared carp with oil and salt. Then wrap the fish with cling film, put in a bowl and refrigerate for a couple of hours.

Cut the pickled carp into portions, then bread them with flour. Pour some oil into the pan. Fry the garlic cloves on it, and then pull them out into another bowl. Place the fish in fragrant oil, fry it until a pale golden hue and transfer to a flat plate.

Grind the fried garlic into a pulp, after which mix this puree with ground almonds. Add the juice from one lemon, salt and a little wine to this mixture. The consistency of the sauce should resemble liquidish sour cream. Thoroughly coat the portioned pieces with this mixture (inside and out) and put them back in the pan. Continue frying the fish until done.

Sprinkle with chopped parsley before serving. This dish is an amazing option for a festive dinner. Believe me, while you serve it on the table, the guests will be exhausted by the question of what kind of yummy is being prepared 🙂

By the way, you can cook such a fish without flour and in wine sauce. The components will need the same (except flour) and the cooking sequence is the same. Unless the fried pieces can be poured with a glass of wine and simmered for about 15-20 minutes.

1. Before frying the carp, soak it for 10-15 minutes in milk. In advance, mix the milk with salt and pepper. From such a marinade, the fish will become more tender, softer and more fragrant.
2. To make the carp with a “tanned” crust, fry it over high heat (do not cover the pan with a lid). Once fried on both sides and getting a crust, reduce the heat, continuing to simmer for about 5 minutes.
3. If you want the crust to soften, after frying, leave the fish for 10 minutes in the pan. Take the pot off the heat and cover with a lid. During that time, it will “soak” with steam.
4. And carp will turn out tastier if you fry it in a mixture of butter + sunflower oils.

How to choose fresh carp

It is not difficult to buy a live fish: the carp remarkably tolerates transportation even over long distances. Naturally, buying a live fish, doubts about its freshness disappear. Now many fish farms are being created near cities.

What if the carp is not alive? Examine its gills: they should be a bright red hue.

Be sure to smell the fish. It is better to believe your nose, not your ears (the seller can write legends about the freshness of the product).

Look into the eyes of the fish, they should be clear. If the eyes have dried up or become dull, then the carp has been “visiting” on the counter for more than a day.

Also do a stretch test. Lightly press your finger on the carcass. Freshly caught meat is elastic, its former shape is quickly restored.

Of course, the carp is bony. But if you cut it correctly, small bones will not be felt at all. From myself, I advise you to choose a mirror carp: there are fewer bones in it.

How to get rid of small bones

If you cook the fish as a whole, make cuts along the entire length of the back from the back. They should be deep in increments of 5-7 mm. Remember, the more often you make cuts, the more small bones will be crushed. And during heat treatment, they soften.

Also, thanks to the cuts, carp meat is better saturated with spices and cooked faster. Well, in general, the taste of the dish depends on which fish is chosen for its preparation.

How to fillet a carp

If the fish is large, then you can remove the fillet from it for convenience. First, gut the fish, remove the gills and remove the scales. Then cut off the fins with scissors. Cut off the tail and head. And now you can remove the fillet. To do this, draw a path for yourself with a knife along the spine, and then drive the knife along a large bone. During such an operation, you will feel how the bones are cut through. Try to keep the meat on the bone as small as possible. Do not rush to remove the fillet from the ridge.

Carefully turn the fish over to the other side and do the same operation. And then cut the meat along the ridge, separating the fillet. Pull out the large rib bones.

Remember that most of the bones in the tail of the carp and its fins. Therefore, I advise you to divide the removed fillet into 2 parts - tail and central. At the same time, cut the first part into one- or two-centimeter strips (the meat should stay on the skin). So fry the carp. During heat treatment, small bones will be fried and will be less felt.