Many housewives are interested in how to cook carp, thus, it is tasty and useful to diversify the menu. Any, even the most pretentious, recipes can be adapted for homemade cooking, following the recommendations for processing fish: given its specific flavor, do not skimp on spices and marinades.
How delicious to cook carp?
Sazan - recipes of which are various, is widely used in cooking. Fish meat has a sweetish taste and does not contain small bones, which allows using different recipes. It is extinguished, fried and baked entirely, stuffed with vegetables or mushrooms, boil the ear, make bits, cutlets or stuffing for pies.
- Dishes from carp were always the pride of the owners. Especially revered - stuffed carp. Fish season with salt and pepper, and stuffed with onions, nuts and pomegranate seeds, bake in the oven at 180 degrees for about 40 minutes.
- It is very tasty stew sazan in honey and beer. For this, the fish is sliced, cut, poured with beer and marinade from 40 g of honey and 800 ml of water. Add carrots and fresh herbs and stew for 50 minutes.
How to cook whole carp in the oven?
Sazan baked in the oven - one of the most useful and proper ways of cooking fish. To make the dish turn out to be tender and juicy you need to use foil, and to eliminate the smell of mud and soak the dish with flavors will help spices, greens and onions. After baking spices should be removed and served fish hot - chilled it is not so tasty.
Ingredients:
- sazan - 2.8 kg;
- onion - 2 pieces;
- paprika -5 g;
- oil - 80 g;
- black ground pepper - 5 g;
- a bunch of dill - 1 piece;
- pepper - 1 pc.
Preparation
- Before tasty to cook sazana in the oven, gut the fish.
- Rub with paprika and black pepper.
- Start with oil, onion and greens.
- Put the fish on the foil, garnish with pepper.
- Cover with a second sheet and bake at 200 degrees 40 minutes.
How to fry a carp in a frying pan?
Fried carp - an unusually tasty and nutritious dish. Juicy and dense texture of meat is available for roasting in a frying pan. The most acceptable way is to cook sazana in batter. It will protect the fish from drying out and make it ruddy and crispy. To eliminate a specific odor, it is necessary to marinate pieces of fish in lemon juice.
Ingredients:
- sazan - 1,5 kg;
- egg - 2 pieces;
- milk - 125 ml;
- sour cream - 60 g;
- lemon - 1 piece;
- oil - 80 ml;
- flour - 200 g.
Preparation
- Clean the sazana and cut slice.
- Before you cook a roasted carp, scoop the fish in lemon juice.
- Whisk the eggs with flour, milk and sour cream.
- Roll the fish in batter and fry in oil for 5 minutes on each side.
Cotal from carp
Sazan in foil in the oven will be able to convey the taste of an authentic Kazakh dish - koktal, if properly cooked. Unclean fish cut along the ridge, removing it and the entrails. The carcass is opened so that it becomes absolutely flat, seasoned and, laying out layer by layer vegetables, baked in a cotalma, with the role of which the oven will manage at home.
Ingredients:
- sazan - 1,5 kg;
- onion - 1 piece;
- eggplant - 1 piece;
- pepper - 1 piece;
- tomato - 3 pcs .;
- a clove of garlic - 3 pieces;
- cheese - 70 g;
- mayonnaise - 60 g.
Preparation
- Before you prepare the carp, remove the ridge in the fish, remove the insides, rinse.
- Deploy the fish, giving it a flat shape.
- Rub garlic.
- Put a layer of onions on the fish, grease with mayonnaise.
- Then, eggplant and pepper.
- Sprinkle with cheese, layer the tomato with mayonnaise.
- Bake in foil for 90 minutes at 170 degrees.
Balyk from carp at home
Balyk from carp is not just delicious, but also a healthy snack. With this method of cooking, the meat remains juicy, tender and preserves all the useful substances. For a balyk, you should choose a carcass not less than 5 kg, since there are a lot of meat in it that does not have the smell of mud. The success of the dish lies in the correctness of the cutting - the pieces should not be more than 3 cm.
Ingredients:
- sazan - 5 kg;
- salt - 300 g;
- sugar - 80 g.
Preparation
- From the fish remove the ridge, the film, the insides.
- Cut the fillet into pieces 3 cm.
- Cut the abdomen along the ribs and fold.
- Before you prepare a dried carp, lay the fish in layers, each sprinkle with sugar and salt. Place in the cold under oppression for 3 days.
- Rinse in water.
- Put the pieces on the nylon thread and air dry for 2 days.
Xe from sazana - a recipe at home
He from the carp, despite the Asiatic origin, long ago won the favor of the Slavs. An acute dish of pickled fish is prepared elementary: raw fish is thinly sliced and marinated in vinegar and spices for 6 hours. Since the recipe uses river fish, it can be pre-cooked in a double boiler, and then - marinated.
Ingredients:
- fillet of carp - 550 g;
- vinegar - 60 ml;
- onion - 2 pieces;
- carrots - 1 piece;
- black ground pepper - 5 g;
- oil - 120 ml;
- sugar - 20 g.
Preparation
- Before you prepare sazana, cut the fillets with strips and, bay with vinegar, send in the cold for 2 hours.
- Add the onion, mix and leave for another 2 hours.
- Fry the carrots and the remaining onions.
- Add vegetables, pepper, butter and sugar to the fish.
- Take another 2 hours.
Cutlets from carp - recipe
Cutlets from carp are distinguished by softness and extraordinary juiciness. Dense, non-bony carp meat is ideal for cooking cutlets. The recipe is common: fish fillets, onions and potatoes are ground into a homogeneous mass, molded into cutlets and fried on both sides on high heat until a crust is formed.
Ingredients:
- sazan - 3 kg;
- onion - 2 pieces;
- potatoes - 2 pieces;
- feathers of green onions - 5 pcs .;
- bay leaf - 1 piece;
- oil - 60 ml;
- flour - 80 g.
Preparation
- Cut the sazana on the fillet.
- Scroll the fillets, onions and potatoes in the meat grinder
- Add the green onions and crushed laurel.
- Form the cutlets, roll them in flour and fry in oil.
Ear from carp - recipe
Ear from carp is a great way to recycle head, tail and fins - these parts are used by seasoned fishermen to create a hearty, rich soup. Do not forget about spices and vegetables. Celery and bay leaf will help get rid of the smell of mud and nourish with fragrances. If the ear does not have children, you can pour a glass of vodka at the end.
Ingredients:
- head, tail and fins - 550 g;
- a bunch of green celery - 1 piece;
- carrots - 1 piece;
- bay leaves - 2 pcs .;
- potatoes - 3 pcs .;
- tomatoes - 2 pieces;
- vodka - 50 ml.
Preparation
- Cook the head, tail, fins and potatoes for 15 minutes.
- Add laurel, vegetables and celery greens.
- Tire for 15 minutes.
- At the end, pour in the vodka.
Grilled skewers of carp
Shish kebab from carp is distinguished by a special "meat" taste and, therefore, is especially popular. A pledge of a successful dish in the marinade. The best way is to marinate the carcass in lemon juice. The juice of citrus is softer than vinegar, it will not break the specific taste of carp, but only bring a fresh flavor. To fish during the roasting is not dry, it should often be turned over.
Ingredients:
- steaks of wild carp - 1,5 kg;
- oil - 50 ml;
- lemon juice - 40 ml;
- black ground pepper - 5 g.
Preparation
- Marinate saffron steaks in butter and lemon juice for 30 minutes.
- Season and lay on the grate.
- Fry for 7 minutes on each side.
How to cook caviar?
Cutlets from caviar roe can make variety in the daily menu. Caviar is neutral with taste and requires seasonings. The perfect complement is paprika: it not only discourages fish flavor, but adds piquancy. To get a snack simply: you need to mix the caviar with the ingredients of the dough and fry it until golden in a frying pan.
Ingredients:
- caviar sazana - 450 g;
- egg - 1 piece;
- manga - 40 g;
- flour - 40 g;
- oil - 70 ml;
- paprika - 5 g.
Preparation
- Rinse the cavity, remove the film.
- Whisk the egg, mango, rump and paprika.
- Add caviar.
- Spread a lot of the spoon on a frying pan and fry.