Carp is an amazingly tasty river fish. It can be baked, fried, grilled. Carp is not ashamed to be served at the festive table, delighting your guests with an original dish.
Fried carp
To cook fried carp, you need the following ingredients: fresh carp, flour, vegetable oil, black pepper, salt.
First of all, you need to butcher the carp. Cut off the head and tail, peel off the scales. Using kitchen scissors, cut the rib bones at the base and remove them. The carcass is cut along the back and the spine is removed. After that, the carp is cut into pieces of approximately equal size, which are dried with paper napkins.
The sifted flour is mixed with salt and black pepper. Each piece of carp is doused in flour on both sides and sent to fry in a pan with heated vegetable oil. Roasting time on each side is 10 minutes. Serve ready-made carp with boiled potatoes, rice, stewed vegetables.
Baked carp
To cook carp baked in the oven, you will need: fresh carp, sour cream, vegetable oil, dill, salt, black pepper, lemon.
The peeled carcass is rubbed with salt and ground black pepper. The belly of the fish is stuffed with fresh dill and lemon wedges. A baking sheet is greased with vegetable oil.
Fish is placed on a baking sheet. The carcass is greased with sour cream and sent to bake in an oven preheated to 180 ° C. After 15 minutes, remove the baking sheet from the oven and turn the carp over to the other side. After that, the fish should be baked for another 15 minutes.
You can cook carp in the oven at the same time as the side dish. To do this, cut the peeled potatoes into strips, sprinkle with vegetable oil, salt and mix thoroughly. The potatoes are laid around the carp carcass. Before finishing cooking, it is recommended to garnish the potatoes and fish with fresh dill.
Grilled carp
To grill carp, you need the following ingredients: fresh carp, onion, dill, vegetable oil, marjoram, bay leaf, lemon, fish spices.
The peeled carp carcass is rubbed with salt and spices. Vegetable oil is mixed with marjoram and the inside of the fish is smeared with the resulting mixture. Onions and dill are finely chopped. The belly of the fish is stuffed with a mass, a bay leaf is added and the incision is fastened with toothpicks. In this state, the fish should lie down for 10-15 minutes.
Several cuts are made on the carcass, into which thin slices of lemon are inserted. Prepared carp are grilled for 10 minutes on each side. The fish turns out to be unusually aromatic and tender.
