Fried carp

Fried carp

Fishermen are proud to be proud when they manage to catch carp. This fish is called royal, as with any method of cooking it turns out very tasty. The main thing is to do it properly and properly prepare the raw materials for further heat treatment. Most often, this fish is cooked in the oven or in a pan. Gourmets rightly believe that it is fried carp - the most delicious. In many countries, it is considered a festive dish. For example, in the Czech Republic it is served at Christmas.

Cooking Features

Small tricks will help to cook delicious fried carp, even for an inexperienced hostess.

  • Carp, like other river fish, is most tasty fresh, frankly speaking - freshly caught. That is why it is often sold live crab. The conclusion is simple: you should not freeze it, unless the catch is so big that no family can eat it in a day. Then the carp can still be gutted, cleaned and put into the freezer for a while.
  • Another feature of carp is the presence of a significant amount of thin bones. There are so many of them that it is puzzling why this fish was called royal. But in fact, experienced chefs have long known the simplest way to get rid of this problem. Cleaned carp is notched in the region of the ridge with oblique strips, first in one direction, then in another. The more often the incisions are, the more the bones inside will be crushed. As a result of this simple manipulation, the bones become so small that they are in no way capable of harming those who would eat the meat of roasted carp.
  • The smell of mud coming from a carp is also very few people can like. Therefore, it is necessary to get rid of it. Best of all, the smell of tina interrupts lemon. Spicy herbs like rosemary and thyme do a good job of this. So enough to marinate the fish for a while, rubbed with spicy herbs and sprinkled with lemon juice so that the unpleasant smell is not peculiar to the finished dish.
  • Before cooking, carp must be cleaned and gutted. When gutting, try not to tear the gallbladder. If this happens, sprinkle the belly with coarse salt, after a short time, rinse thoroughly with running water. Scales from carp must be removed, as it is coarse and large. It is not so difficult to do this, the main thing is to act in the right direction, that is, from tail to head, and not vice versa. Do not remove the skin from the fish, as it is the most delicious in fried fish.
  • The technology of frying carp in a pan is quite simple: it needs to be breaded in flour. Put in a hot frying pan with a large amount of heated oil, after forming an appetizing crust, turn it over and bring to readiness. However, in this matter all the details are important. That is, the pan should be hot, oil too. Oil should be a lot - almost to the middle of the fish. Fry to a crust should be on medium or even high heat, bring to readiness - on a flame of lower intensity, already under the lid. If you follow all the rules listed, carp in a pan you get tasty and appetizing.
  • Carp in the oven is fried in foil or covered with foil, otherwise it will burn before it is baked. To form a brown crust, the foil is lifted or unfolded a quarter of an hour before the fish is cooked - this time is enough for the carp to roast appetizing.

Carp can be fried not only whole, but also with steaks. There are recipes that allow you to cook in a pan or in the oven fillet of this fish. The choice of cooking option depends on the size of the carps. If they are small, it is advisable to fry them whole, if large - it makes sense to fry them cut into steaks or fillets.

A simple recipe for fried carp


  • carp - 0, 4-0, 6 kg;
  • lemon - 1/4 pcs .;
  • salt, pepper - to taste;
  • vegetable oil, flour - how much will go.

Method of preparation:

  • Carefully clean and gut the carp, separate the head. On the ridge, make frequent diagonal cuts. Drain the carcass with paper napkins.
  • Mix the salt with pepper and rub the fish.
  • Drizzle carp with lemon juice squeezed from a quarter fruit.
  • Leave for 20 minutes to marinate the fish.
  • Shake off excess salt.
  • Heat the oil in a frying pan.
  • Dip the carp in flour and place in the pan with boiling oil.
  • On medium heat, browse the fish on one side, turn it over. When it is reddened on the other side, turn down the heat and cover the pan with a lid. Fry another 5-7 minutes, turning the fish once or twice during the frying process.

When served, fried carp can be decorated with lemon slices or fresh greens. Curly parsley is great for this.

If you have a larger fish than the recipe indicates, fry it in better pieces. In this case, each flour should be breaded in flour, and from all sides. Further, the technology of frying carp in the pan will be about the same, only the time of heat treatment can be reduced.

Carp fried in sour cream


  • carp (or carps) - 1 kg;
  • sour cream - 0, 25 l;
  • chicken egg - 4 pcs .;
  • parsley - 100 g;
  • salt, pepper, dried dill - to taste;
  • flour, vegetable oil - how much will go.

Method of preparation:

  • Clean the fish, gut and rinse well. Cut into slices about 3-4 cm wide. Drain with a napkin.
  • In a bowl, beat the eggs, adding dill, salt and pepper.
  • Sift the flour into a separate plate.
  • Dip each piece into the egg mixture, then sprinkle with flour and place in a pan with hot oil.
  • Fry on all sides until golden brown.
  • Pour sour cream and reduce heat. As soon as the sour cream begins to boil, remove the pan with fish from the fire.
  • When serving, generously decorate with parsley.

If you have a small fish, you can fry it in sour cream, keeping the proportions indicated in the recipe.

Carp fried in batter


  • carp fillet - 0.5 kg;
  • chicken egg - 2 pcs .;
  • sour cream or mayonnaise - 50 ml;
  • water - 40 ml;
  • salt, black pepper, dried herbs - to taste;
  • flour, vegetable oil - how much will go.

Method of preparation:

  • Cleaned carp cut into fillets, without removing the skins. Be sure to check that there are no large bones left in the fillet. On each piece make from the side where the ridge was, a series of frequent cuts. Then cut the fillet into pieces of 2, 5-3, 5 cm.
  • Sprinkle the pieces with salt, pepper and dried herbs. After 10 minutes, shake off excess salt.
  • In a bowl, beat the eggs, pour water into them, add sour cream or mayonnaise, beat again.
  • Gradually pouring in flour and stirring, get a dough, the consistency of sour cream of medium thickness.
  • Heat the oil in a frying pan.
  • Stringing pieces of fish on a fork, dip them in a batter and spread them on a hot frying pan.
  • Fry from all until fully prepared klyara (it should be dry and rosy, and from all sides).

Finished pieces of fish should be laid out on a napkin so that it absorbs the excess oil, then put it on a dish and serve it to the table. This appetizer will be delicious both hot and cold.

Carp roasted in the oven


  • carp - 0, 6-0, 9 kg;
  • onions - 0, 2 kg;
  • sour cream - 0, 2 l;
  • carrots - 0, 2 kg;
  • lemon - 1 pc .;
  • salt, allspice - to taste;
  • vegetable oil - 20 ml.

Method of preparation:

  • Squeeze the juice out of half a lemon, cut the second part into thin semi-circles.
  • Gut carp carcass, clean off the scales. The head must be left, but the gills must be removed. Wash the carcass and blot with napkins. Do not forget to make frequent diagonal cuts along the ridge, and in two directions, in order to grind as much as possible the thin bones inside.
  • Chop pepper and mix with salt. Rub the fish with this mixture inside and out. Sprinkle with lemon juice and leave for half an hour at room temperature so that it is pickled.
  • Peel the carrots and cut them into thin slices. If you find the vegetables are large, then you can cut into smaller ones. That is, halves or quarter circles.
  • Remove the husks from the bulbs, cut them into half rings, not quite thin.
  • Add a little pepper and salt to the sour cream, you can also put a little grated lemon zest. Smear the fish with sour cream. And it needs to be done not only outside, but also inside.
  • Lubricate with oil a large piece of foil folded in half. Put fish on it.
  • Place vegetables and lemon slices in the abdomen. Sew the abdomen or fasten with toothpicks so that the filling could not fall out. Pack the carp in foil.
  • Preheat oven to 200 degrees.
  • Place the fish wrapped in foil on a baking sheet and place it in the oven. Roast the carp in the oven for 40-50 minutes depending on its size. 15 minutes before readiness, unfold the foil so that the fish will brown well.

Serving whole roasted carp is best for your guests to see all this magnificence. Do not be lazy to generously impose fish with fresh parsley, garnish with lemon or tomato slices.

By the same principle, you can roast the carp in the oven in honey-honey pouring with tomatoes. For pouring you will need a glass of dry white wine and a couple of tablespoons of honey, this mixture should be coated with carp instead of sour cream. In this case fish can be stuffed with parsley and tomatoes, slices of tomatoes are laid out on top of the fish. This will leave a small bunch of parsley and 2 tomatoes of medium size.

Fried carp - easy to prepare, but very tasty dish. At the same time, it looks very nice and appetizing. It is no coincidence that earlier this fish was considered worthy of a royal table.

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