Fried carp in a frying pan: 5 cooking recipes

Pieces in flour

Carp fried in a frying pan is an unpretentious, simple and very satisfying dinner with which every housewife can please her household. The new recipe will take approximately fifty minutes to prepare, and the specified amount of ingredients will be enough for two servings.

Carp 600 gr
Wheat flour 200 gr
Vegetable oil 150 gr
Table salt - to taste
Ground black pepper - to taste

Calories: 236 kcal

Proteins: 22 g

Fat: 14 g

Grilled carp: methods, secrets and culinary tips

Below, in the relevant sections, the detailed process of selecting fresh carp, its preparation for further use, as well as the rules for preparing the marinade will be described.

How to choose the right carp for grilling

You should pay attention to the freshness of the carcass both when purchasing it fresh and frozen.

When buying a fresh carcass, be sure to look at:

Eyes. Even the slightest cloudiness is not allowed. Eye color should be light.
Gills. Their color should be bright red. For this reason, it is not advisable to buy fish without a head, since in this case, signs of staleness are most likely hidden.
Scales. Should be smooth and shiny. If it is cloudy or damaged in places, this is a sign of staleness.
Smell. A fresh carcass should exude a light, pleasant aroma. If the fish stinks of ammonia, it is not fresh.

It is best to prepare the dishes described below from fresh carp. If it is not possible to buy fresh, but there is a chance to purchase frozen, when purchasing it you should pay attention to the following:

Eyes. If frozen fish has dark eyes, it is better not to buy it, since most likely it has already been defrosted several times.
Gills. Ice creams should be red or at least pink. If their color is green or gray, then the product is unsuitable for use.
Surface smoothness. If the surface of the fish has depressions, pits, or is uneven, it means it has been defrosted more than once. You can't buy this.

By following these simple rules for choosing a quality carcass, you can prepare not only a tasty, but also a healthy dish.

By the way, read more on this topic: Carp fried in a frying pan

How to easily clean carp, video:

To make it easier to clean the carcass from scales, you first need to rub it with salt. For this purpose, it is better to take coarse salt.

The cleaning process will also be facilitated by briefly dipping the fish into boiling water, for just one minute.

Be sure to clean the scales from the tail to the head. Before cleaning the scales, you need to remove the fins and gills. The fish must be gutted, the black film removed from the belly, and the gall bladder removed. The carcass, cleared of scales, fins, gills and entrails, should be washed under running cold water.

Delicious roasted carp

Preparing baked carp dishes is easy. The most rich and juicy taste is obtained from the dish that was prepared in foil. To make the dish even tastier, you need to use 2 layers of foil.

In order for the taste of the finished dish to be complete and complete, before baking, you can once again season the product with spices. Also, to achieve maximum taste, you should place the fish already on hot coals or a preheated oven.

By the way, read more on this topic: Oven-baked carp: it doesn’t get any tastier

How to marinate carp, video

When preparing the right marinade for carp, you should not be afraid to experiment and mix products. This type of fish goes best with olive oil, soy sauce, lemon juice, grape vinegar and dry wine. You can add fresh garlic, lemon zest, rosemary, marjoram, garlic powder, and so on to the marinade.

The marinade must contain spices, salt and pepper. When marinating fish, you can make shallow cuts on it so that the sauce gets into them and soaks the fillet. The fish is marinated in the refrigerator for 1 hour; at room temperature, half of this time will be enough.

Cooking tips and secrets

The scales should be completely removed, check this by running a knife against their location.
When frying, experienced chefs recommend mixing two types of oil, butter and vegetable, based on the fact that the taste of the fish changes for the better.
You can marinate in lemon or orange juice, I like lemon juice, and this is not store-bought from packs, the juice must be squeezed from the fruit.
You can also marinate in mayonnaise, sour cream, and other sauces, adding spices and garlic to taste.
You can fry it in flour, batter, or breadcrumbs.
Also, use seasonings and spices for fish, or replace them with black, pink, and white pepper. White wine and white pepper are considered ideal for fish dishes.
In markets and stores there is a fish cleaning service, but you need to pay for it, and if you don’t want to, then take a mirror one, but it is fattier than usual.

I hope the recipes and tips will help you prepare this wonderful fish and please your family and friends. You can stuff it and bake it in the oven, it turns out to be a beautiful dish.

Cook, try, I hope you will appreciate all the options. Personally, I love fish and I can’t pass it up when I see it at the market and buy it. We don’t always sell fresh fish, but I love it very much. Write if you like fresh fish and what recipes you use.

Carp on a grill pan - a culinary recipe with step-by-step instructions

Description

It is very convenient to fry marinated fish on a grill pan, either alone or with vegetables. The Forester grill pan is very convenient to use, and the dishes turn out very tasty. Try my version of cooking fish.

Step by step recipe

Cut the finished cleaned and gutted fish into pieces. That is, cut the fish steaks in half.

Add olive oil. You can use other vegetable oil.

Add Forester grilled fish seasoning and stir.

Grilled fish seasoning contains sea salt, orange zest, sugar, fennel seeds, garlic, mint, white pepper.

Add onions cut into rings. Add soy sauce to taste.

Cut the lemon into small slices and add to the fish.

Peel the boiled carrots and cut into slices. Add to marinade. Add carrots as desired. Leave to marinate for 3 hours.

To fry this shish kebab I use a grill pan from Forester. This frying pan has a non-stick coating and food does not stick to it. The depth of the grill pan is 6.5 cm. The stable position of the pan is ensured by curved retaining antennae. You can stir food in a frying pan using the wooden spatula that comes with the frying pan. You can cook on coals, grill or barbecue.

And most importantly: Do not heat the grill pan over an open fire. In addition to fish, you can cook meat, vegetables, mushrooms or shrimp in such a frying pan.

Pour the fish into the pan along with the marinade. I literally leave it on the table for 5 minutes so that the liquid can drain into a tray, for example. And I bring it to fry on the coals.

Periodically you need to stir the fish with a spatula. Fry until done and serve hot.

Whole with crispy crust

The main secret of the whole fried carp recipe is its simplicity. According to the manual, the fish should not be loaded with unnecessary ingredients. By adding breading, heavy sauce or a rich side dish, the cook will only make it worse. It will take only fifty minutes to prepare lightly fried carp, and the result will be two servings of excellent fish.

The nutritional value:

Calories – 240 kcal.
Proteins – 20 gr.
Fats – 12 gr.
Carbohydrates – 4 g.

Ingredients:

Carp – 2 pcs.
Lime – 3 pcs.
Basil leaves – 6 pcs.
Sunflower oil – 100 gr.
Sea or table salt - to taste.
Seasoning with a mixture of peppers - to taste.

Step by step recipe:

Clean the carp from scales and entrails.
Using a sharp knife, remove the gills, fins and tail.
Prepare a light filling: mix a few basil leaves, pour lime juice over them and grind thoroughly in a mortar. You will need to marinate the fish using the sauce.
Heat the frying pan by adding the specified amount of vegetable oil.
Once the oil is hot, add the fish, sprinkling it with a little salt and seasoning, and pouring the prepared sauce over it.
After cooking one side, the carp should be turned over to the other side. Do this carefully, being careful not to damage the integrity of the fillet.
Add salt, spices and sauce again. You can tell that the fish is ready by the formation of an appetizing golden crust.

Carp fried in a grill pan - a dietary recipe for cooking fish

I love this recipe because it is very simple to prepare, and the meat in its own juices turns out tender, flavorful and low in calories. The dish goes well with a light vegetable salad. The best solution for a fasting day or diet.

Prepare for the recipe:

6-7 fish steaks;
½ tsp. oregano;
1-2 tsp. olive oil;
¼ tsp. black pepper;
salt, to taste.

How to do:

1. Cut the carp into steaks 2 cm thick.

2. Place the pieces in a deep bowl, add spices, salt and olive oil. Leave to marinate for 10-15 minutes.

3. Heat the grill pan and place the steaks on it. No need to add frying oil.

4. Fry each piece for 3 minutes on both sides until the flesh lightens.

Serve the finished dish with a slice of lemon or light sauce.

This dish retains all the beneficial substances when cooked. Eat healthy

Cooking in pieces

To fry carp into pieces, you will need:

700-800 g of fresh carp;
3 medium sized onions;
1/2 lemon;
any vegetable oil;
flour or ready-made breadcrumbs;
salt and spices for marinade.

Step-by-step instruction:

We wash the carp, remove scales and entrails, and separate the head.
Cut into steaks 4-6 cm wide.
Lightly sprinkle with lemon juice.
Rub with spices for fish and put in the refrigerator to marinate for 20 minutes.
While the fish is marinating, cut the onion into rings and fry over low heat until golden brown.
Next, roll the fish pieces in breading or flour.
Place the steaks in a frying pan, preheating it with vegetable oil. Fry until done for 5-6 minutes on one side and the other.
Serve on a platter with your favorite side dish and stewed onions.

How to deliciously cook mirror carp fried in batter in a frying pan?

This fish is very easy to clean, and the skin and pulp are incredibly tasty. Combined with crispy batter, you get a very tender dish that can even be served on a holiday table.

Required Products:

700-800 g carp fillet;
3 glasses of milk;
200 g flour;
2 eggs;
200 g breadcrumbs;
½ cup fish broth or water;
salt, pepper - to taste.

Cooking steps with photos:

1. Divide the fish carcass into pieces, remove the bones to make fillets.

2. Pour the milk into a deep bowl, add salt and pepper. Dip fish fillets in it for 20 minutes.

3. Beat the eggs in a separate deep bowl.

4. Remove the carp fillet from the milk, dredge it well in flour, then dip it in the beaten egg. Then roll it well in breadcrumbs. Do this with each piece.

5. Fry them in a hot frying pan with oil for about 2-3 minutes.

6. Pour fish broth or water into the finished fillet and simmer under the lid for a couple more minutes.

Prepare and enjoy this delicious dish!

Pieced carp fried in sour cream in a frying pan

Most often I cook fish using this recipe. When cut into small pieces, small bones fry faster, and the meat is better separated from large bones. Sour cream soaks the meat and the result is a very tasty, tender dish with aromatic creamy gravy.

Ingredients:

4 small carp;
200 g sour cream;
4 onions;
50 g cheese;
3 tbsp. flour;
2 tbsp. vegetable oil;
2-3 sprigs of parsley;
salt, pepper - to taste.

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Step-by-step cooking recipe:

1. Wash the fish, remove scales and cut into small pieces, 2 cm thick. Rub with salt and pepper. If desired, you can sprinkle with lemon juice.

2. Place the flour in a small plastic bag and fold the pieces together. Tie the bag and shake well so that the flour is evenly distributed over the fish.

3. Place the pieces in a well-heated frying pan with vegetable oil and fry them for 3 minutes on each side.

4. Mix sour cream with a little salt and ground black pepper. Pour it into the pan so that the carp is evenly coated with the sauce.

5. Grate the cheese on a coarse grater. Pour it into the pan and cover it with a lid.

6. Simmer for 2 minutes, then sprinkle with chopped herbs, turn off the heat and keep the dish covered for another 1-2 minutes.

You will definitely love the flavorful crusted meat in creamy gravy! It goes perfectly with mashed potatoes or rice.

This is interesting: Grilled salmon with white wine

Fried carp in a frying pan

Carp is truly a royal fish! There are dozens of recipes for its preparation. You can simply fry the fish in a frying pan or on the grill, stew it in sour cream, stuff it and bake it in the oven with vegetables, cheese, etc. Small specimens are usually fried whole, and large carp are chopped into steaks or filleted and fried in breading.

The most simple option is fried carp in a frying pan. I was lucky enough to buy a large carp whose live weight was 1.5 kg. That's why I'm grilling steaks today. For spices, I will use only salt and a mixture of ground peppers, and I will also add lemon juice, which will enhance the taste of river fish (and prevent the breakdown of protein fibers, due to which the pieces will retain their shape when frying in a frying pan). In order for the carp to acquire a beautiful golden brown crust, I roll it in flour - I use very little of it so as not to overload the fish with heavy breading and preserve the purity of the taste.

Ingredients:

live carp 1 pc. (1.5 kg)
lemon 0.5 pcs.
pepper mixture 0.5 tsp.
salt 2 tsp.
wheat flour 2 tbsp. l.
vegetable oil for frying

How to cook:

Before frying carp in a frying pan, it must be cleaned of scales and entrails. The scales of this type of fish are dense, but it is not difficult to clean them off - you can use a knife or a special device, moving in the direction from the tail to the head. I remove the head and fins. If you fry the carcass with the head on, do not forget to remove the gills.
Then I cut the fish into steaks of equal thickness - 1 cm (2 cm is possible). Sprinkle with salt and a mixture of ground peppers, sprinkle with lemon juice. If you like, you can add special spices for fish. I leave the carp in the spices for 10 minutes at room temperature so that it salts and absorbs all the flavors.
I roll each piece in breading. I use wheat flour, quickly bread the steaks and immediately place them in hot oil. You shouldn’t hesitate, otherwise the flour will become soggy and you won’t get a golden brown crust.
Fry for about 5 minutes on each side until golden brown. If you have steaks 2 centimeters thick or you are frying a whole carp, at the very end cover the pan with a lid for 2-3 minutes so that the fish inside is not raw.
Fried carp can be served as a separate dish, warm or cold. The fish turns out juicy, with a crispy crust. You can complement the dish with a slice of lemon or some light side dish, for example, boiled rice.

In breadcrumbs

A very simple recipe suitable for beginner cooks. It will take you about forty-five minutes to prepare the dish, and the specified amount of ingredients is enough to fry four servings of fish. Please note: it will take a sufficient amount of time to prepare the dish - 24 hours.

How many calories:

Calories – 240 kcal.
Proteins – 20 gr.
Fats – 12 gr.
Carbohydrates – 4 g.

What you will need:

Carp – 1 pc.
Wheat flour – 150 gr.
Chicken eggs – 2 pcs.
Breadcrumbs – 1 package.
Sunflower oil – 150 gr.
Lemon – 1 pc.
Salt, pepper - to taste.

How to cook:

Clean the fish from scales, remove the entrails, head and fins.
Cut the thoroughly washed carp into thin portions and dry the fish with napkins or paper towels.
Each piece should be poured with freshly squeezed lemon juice and sprinkled with salt and pepper.
Place the fish in the refrigerator for one day.
Place beaten eggs, breadcrumbs and wheat flour in separate containers.
Remove the fish from the refrigerator. Before adding the carp to the frying pan, dip each piece in flour, then in eggs, and then in breadcrumbs.
The carp is fried in a hot frying pan with a lot of oil. The formation of a golden crust will indicate readiness. Bon appetit!

Carp in a frying pan

Of all the types of fish, I love fried and river fish the most. Carp in a frying pan at home is just the perfect combination of juiciness and flavor! Simple and tasty, I recommend it!

Ingredients:

Carp – 1 piece
Breadcrumbs - 2 tbsp. spoons
Flour - 2 tbsp. spoons
Salt - To taste
Pepper - To taste

Number of servings: 4

How to cook “Carp in a frying pan”

1. We cut up the carp, clean it, cut it into thin pieces. Rub each of them with salt and pepper. 2. Mix the crackers and flour together, roll each piece thoroughly in this mixture. 3. Fry in vegetable oil on all sides. 4. When the fish becomes fragrant and golden brown, you can remove it from the heat and serve immediately. Bon appetit!

In sour cream

Classic pan-fried carp in sour cream is an excellent dish that can brighten up any festive evening. It will take thirty-five minutes to prepare the fish according to the new recipe, and the result will be four servings of delicious carp. It is very simple to marinate fish in sour cream; even a novice cook can cope with this task.

Calories:

Calories – 290 kcal.
Proteins – 29 gr.
Fats – 18 gr.
Carbohydrates – 9 gr.

Ingredients:

Carp – 4 pcs.
Onion – 2 pcs.
Sour cream – 1 jar.
Carrot – 1 pc.
Laurel leaves – 1 pc.
Black peppercorns – 8 pcs.
Sea or table salt - to taste.
Sunflower oil - for frying.

Step-by-step cooking method:

Remove scales from the fish, cut along the ventral line and remove the entrails.
Cut the fish in half across the belly. Pepper the inside and fry in a frying pan.
Separately, fry the vegetables chopped into small pieces: onions and carrots.
Dilute the sour cream by adding a quarter of a glass of boiled water.
The carp is placed in a frying pan with high sides and covered with fried vegetables. You should add bay leaves, pepper and salt.
The resulting mass is poured with diluted sour cream.
The carp is stewed in a hot oven, covered, for twenty minutes. Photos of the dish look very appetizing!

How long to fry carp

Cooking time for fish depends on its size. Typically, medium-sized carp is fried over high heat for about 15 minutes. In this case, 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 grams. At the same time, per 100 g of product there are 16 g of proteins and 5.3 g of fat. But there are practically no carbohydrates here.

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

In general, this fish has juicy and tasty meat with a slightly sweet aftertaste. Many different delicacies are prepared from it. I will now share the recipes of the dishes I liked with you. And you, friends, be sure to share the recipes for your culinary masterpieces made from this fish.

How to get rid of small seeds

Carps are bony fish. This member of the family has tender, slightly sweet meat. It is white in color, with a lot of small bones. To prevent the bones from causing discomfort while eating, you need to perform some manipulations before cooking, namely:

Free the fish from entrails, gills (if you need a head) and scales.
Rinse well.
Make deep transverse cuts (to the ridge) on both sides of the carcass in increments of 3-5 mm. Thus, small bones are partially chopped. After cooking, they will not be felt at all.

It is better to make the notch at a slight angle. Incisions in the form of an oblique diamond also contribute to the disappearance of bones.

When the fish is prepared, you can start cooking it in a frying pan.

Ingredients for the dish:

carp (we have 6 kg, you can take less);
flour (100 g);
vegetable oil (75 ml);
salt;
pepper;
seasoning for fish dishes (it may include coriander, thyme, ground nutmeg, etc.)

You can vary the recipe and use your favorite spices. However, make sure that they are in harmony with each other.

Heh in Korean

This is a Korean snack that you will fall in love with after the first taste.

You can cook delicious carp weighing 2 kg by adding:

2 stacks of vegetable oil;
15 ml of vinegar essence;
bulbs;
7 g cilantro seeds;
heads of garlic;
2 red hot peppers;
50 ml soy sauce;
salt.

Steps to create a snack:

The fish is prepared into fillets, which are cut into strips.
The fish product is poured with essence and placed under a press for half an hour.
The oil is heated at high speed, in which the onion cubes and salt are sautéed.
Add cilantro seeds, chopped hot pepper and soy sauce to the hot oil with onions.
After the fish has been marinated, it is poured with the prepared sauce and again put under pressure for 30 minutes.
At the end of the allotted time, the snack is ready, but if you put it in the refrigerator overnight, it will be even tastier.

Ingredients for marinating

You can choose the marinade for carp cooked on the grill at your own discretion. There are no restrictions here.

Marinade for carp fish

There are several components that suit the white meat of this river fish perfectly:

soy sauce;
olive oil;
lemon juice;
dry red wine;
grape vinegar;
fresh garlic;
rosemary;
marjoram;
lemon zest, etc.

The marinade for preparing fish necessarily includes spices, salt and regular black pepper.

To better penetrate the marinade into the structure of the meat, make side cuts. This will allow the liquid to saturate the fillet.

But you shouldn’t keep carp in the marinade for a long time. Otherwise, you can over-salt the meat, as well as overwhelm the natural taste with different spices.

How to present it to invited guests?

After the dish is completely cooked, the package should be removed from the oven. Next, you need to carefully remove the fish from the foil and place it on a large plate. If this dish is intended for a festive table, then it is advisable to place the carp on green lettuce leaves in its entirety. It can also be decorated with a mayonnaise mesh, sprigs of parsley, dill and lemon slices. As a side dish for baked fish, serve boiled rice, buckwheat porridge or mashed potatoes. Although some housewives recommend serving carp to guests only with those vegetables that were baked inside.

How to marinate crucian carp?

1. Clean the crucian carp from scales and entrails, cut off the tails and heads. Cut all the carcasses lengthwise, then cut into 3 cm pieces. Place all the fish in a bowl, salt well, mix and leave for two hours. 2. Then you need to rinse the pieces from salt. Take 2 cans of 0.5 l each. Place pepper and bay leaf on the bottom, then lay out the washed fish (up to half the jar), then add the onion cut into rings and fill the jars with the remaining pieces. 3. Pour one and a half tablespoons of vinegar into the jars and add half a jar of vegetable oil. Cover with tight lids and leave for two hours, then turn the jars over and leave for 2 hours again. So turn over 4 times. 4. Then put the pickled crucian carp in jars in the refrigerator for 12 hours. That's it - the fish is ready, bon appetit! Up

Recipe with onions

You can fry fish with onions deliciously using a small set of ingredients: fillet – 5 portioned slices, clarified butter – 3 tbsp. l., large onion, set of spices for fish - 1 tsp.

The onions caramelize as they fry, making them spicy and sweet.

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

Grilled carp: recipes

Below are 4 simple grilled carp recipes.

Grilled carp in the oven

It is advisable to use a special grill for baking fish. In advanced models it is included as standard.

What products are needed:

carp - 1 medium-sized piece (about 2 kilograms);
2 onions;
half a lemon, or one small one;
one large carrot;
200 g of hard rennet cheese (you can take more if desired);
4 tablespoons soy sauce (you may need less);
half a teaspoon of table salt;
ground black pepper to taste (but not more than 1/4 teaspoon).

Step-by-step description of the preparation process:

Cleaned, gutted and washed fish should be lightly dried using paper napkins.
Then the carcass needs to be rubbed with marinade and left for one hour in the refrigerator. To prepare the marinade, you need to squeeze the juice from the lemon, mix it with soy sauce, add salt and black pepper.
While the fish is marinating, grate the hard cheese. You need to do the same with carrots, after peeling them first. The onion needs to be cut into strips, and the thinner the strips, the better.
The fish soaked in marinade should be placed on the oven rack;
Carrots and cheese mixed together should be placed inside the abdomen, and onion half rings should be placed on top.
You can place the grill in the oven only after it has been heated to 200 degrees. You should turn on the grill mode in the oven and cook the dish in this mode for half an hour.

This dish should be served on lettuce leaves.

Ask the chef! Didn't manage to cook the dish? Don't be shy, ask me personally.Go

Carp baked in foil

To prepare the recipe, you need to prepare a large piece of foil in advance so that it is enough to completely wrap the fish.

What ingredients are needed to cook carp in foil:

1 medium-sized carp;
one and a half liters of tomato juice, preferably natural, homemade, strained;
one onion;
one lemon;
set of spices for fish - 1 teaspoon;
a bunch of green dill;
a pinch of rosemary.

How to prepare the dish:

Clean and gut the carp, cut into portions, but so that the backbone of the fish remains intact. This manipulation will help to stuff the fish beautifully, but at the same time leave it in the form of a whole carcass.
Pour tomato juice into a bowl or pan, put fish in it, add seasonings, salt, and rosemary.
You also need to peel and cut the onion into rings and place it in the marinade. The time for infusing fish in the marinade is 60 minutes;
After this, you need to remove it from the tomato juice, put it on foil, remove the onion rings from the marinade, place them in the cuts made in advance on the carcass.
The lemon should be cut into pieces and placed in the slits of the onion rings.
Divide the dill into 2 parts. The first part should be placed on the foil around the fish, and the second part should be placed in the belly.
After this, the fish should be wrapped tightly in foil, preferably 2 times, to hide the seam in the foil.
10. Bake this dish for 40 minutes without removing it from the foil.
You can serve the carp in the same foil in which it was baked.

Grilled carp: grilled recipe

The coals should be prepared in advance so that they are hot at the right time.

List of necessary products for cooking carp on the grill:

two medium-sized mirror carp, each approximately 2 kg;
6 small onions;
4 sprigs of dill;
two large heads of garlic;
4 sprigs of parsley, torn out along with the roots;
salt, optional other spices for fish or a set of seasonings.

How to cook mirror carp on the grill:

First you need to clean the fish. How to do this is described in this article above. After the carcass is gutted, it must be rinsed with cold water.
Then you need to make cuts across the location of the fillet at a distance of about a few centimeters from each other. The depth of the cuts should not exceed 5 mm.
The carcass should be rubbed with salt (if other spices were chosen in addition to it, it is also recommended to use them).
Peel the onion and garlic, cut into rings and slices, respectively.
5. Insert onion and garlic alternately into these cuts.
Peel the parsley root, wash the dill and parsley, dry it, and place it inside the fish along with the chopped roots. Leave it like this for one hour so that it is saturated with spices, then put it on the grill and place it on the grill.
By this time the coals should already be hot. Charcoal carp on a grill usually cooks for about 10 minutes, then you need to turn the fish over.
If the heat is very strong, you may have to turn the fish more often. The carp should be cooked until the resulting crust becomes golden brown and crispy.

Useful tips

Before frying the carp, soak it in milk for 10-15 minutes. Mix milk with salt and pepper in advance. This marinade will make the fish more tender, softer and more flavorful.
To get the carp with a “tanned” crust, fry it over high heat (do not cover the pan with a lid). Once fry on both sides and get a crust, reduce the heat, continuing to simmer for about 5 minutes.
If you want the crust to soften, after frying, leave the fish in the pan for 10 minutes. Remove the vessel from the heat and cover with a lid. During this time, it will be “saturated” with steam.
And carp will turn out tastier if you fry it in a mixture of butter + sunflower oil.

How to choose fresh carp

It is not difficult to buy live fish: carp can easily be transported even over long distances. Naturally, when buying 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 bright red.

Be sure to smell the fish. It’s better to trust your nose rather than your ears (the seller can make up legends about the freshness of the product).

Look into the fish's eyes; they should be clear. If the eyes dry out or become dull, it means that the carp has been “staying” on the counter for more than a day.

Also do a spring test. Lightly press the carcass with your finger. Freshly caught meat is elastic and quickly returns to its previous shape.

Of course, carp are bony. But if you cut it correctly, the small bones will not be felt at all. On my own behalf, I advise you to choose mirror carp: it has fewer bones.

How to get rid of small seeds

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

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

How to fillet carp

If the fish is large, you can fillet it for convenience. First, gut the fish, remove the gills and remove the scales. Then use scissors to cut off the fins. Cut off the tail and head. Now you can remove the fillet. To do this, draw a path along the spine with a knife, and then move the knife along the big bone. During this operation, you will feel the bones being cut through. Try to leave as little meat on the bone 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. Remove the large rib bones.

Remember that the most bones are in the carp's tail and its fins. Therefore, I advise you to divide the removed fillet into 2 parts - tail and central. In this case, 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 less noticeable.

Cooking methods

There are no special secrets to cooking carp on the grill. A lot depends on what you use for cooking.

There are several options here:

grill;
barbecue;
oven;
pan.

At the same time, the recipes used for grilling and grilling are perfect for those who have a grill pan or a regular gas oven. They make the carp equally tasty. The downside of the frying pan and oven is the absence of the characteristic smoky smell and aroma.

Now each tool has its own recipe.

Grill

First, let's learn how to cook fresh carp on a classic charcoal grill. The coal itself should be prepared in advance. It should have time to warm up, but not give off intense heat.

Self-baked grilled carp requires the following ingredients:

a couple of carp;
6 medium onions;
4 sprigs of dill;
2 large garlic;
parsley;
salt and spices to taste.

Regular and mirror carp placed on a charcoal grill has a rich aroma and a sweetish taste.

The recipe looks like this step by step:

clean and gut the fish;
rinse thoroughly in cold running water;
make cuts along the sides of the carcass in the thickest fleshy parts;
the depth of the cut is no more than 5 mm;
rub the fish with spices and salt;
peel the onion and garlic;
cut the onion into rings and the garlic into slices;
insert pieces of onion and garlic into the cuts;
wash the parsley and dill;
place the branches inside the belly of the carp;
grease the grill grate with vegetable oil;
place the fish on the grill;
fry on one side for about 10 minutes;
turn over and hold over the coals for another 10 minutes.

If the heat is strong, then it is better to turn the fish over at intervals of 3-4 minutes. You need to get a golden brown and crispy crust.

You can make changes to the recipes, add your favorite spices and cook on the grill. You don't necessarily need a grill. If there is coal, the carp will be more aromatic and richer in taste.

Brazier

This recipe requires heavy metal foil, used for culinary purposes.

By the way, by cooking carp on the grill or in a charcoal grill using foil, the calorie content of the fish will be less and the benefits will be greater. This is a better option than frying in a frying pan or open fire.

The foil retains all the juices, as well as nutrients. It's more difficult to hold fish.

Prepare the required amount of foil in advance. It should be enough to wrap the fish 2-3 times.

Ingredients you need to take:

fresh carp;
1.5 liters of tomato juice;
1 onion;
1 lemon;
set of spices;
a bunch of dill;
a little rosemary.

Use spices at your discretion. There are good ready-made mixtures for fish. But you can make them yourself. Or make do with just pepper and salt. A matter of taste and personal preference.

The cooking process itself looks like this:

clean and rinse carp carcasses;
make deep cuts, but do not cut all the way, leaving the spine intact;
mix tomato juice, salt and pepper in a container and place the fish there;
peel and cut the onion into rings, add to the marinade;
leave the fish to sit for 1-2 hours;
remove the carp from the juice, place on foil;
insert the onion from the marinade into the cuts;
cut the lemon into half rings and insert next to the onion;
place part of the dill in the belly;
place the second part of the greens near the fish in foil;
wrap the dish tightly in foil at least 2 times;
insert the fish into the grill grate and secure;
you can simply put foil on the coal;
turn over every 10-15 minutes;
The carp should be cooked for about 40 minutes.

When the time has passed, remove the fish from the coal or from the grill, let it sit for literally 10 minutes, and you can open it. You can serve the carp directly in foil.

Oven

Carp cooked in the oven is no less tasty. Especially if it has a grill mode.

For this recipe, it is advisable to have an oven rack. In modern models it is included as standard on the stove or oven.

What kind of fish is this?

So, carp is a fish from the carp family. It came to the human table for the first time in China in 1000 BC. Here it was a favorite delicacy of the emperors. Later, carp came to Asia and Europe. Since the 13th century it has been bred in the Czech Republic.

In appearance, carp resembles crucian carp, but with a thicker and longer body and movable lips.

Carp are divided into river and pond carp, with river carp having a longer cylindrical body, and pond carp being short and thick.

An adult is up to a meter long and can weigh up to 20 kg. Carp feeds almost constantly, as they are stomachless fish. The diet consists of crustaceans, mollusks and worms. Closer to three years, carp can reproduce.

Marinate other river fish

Would you like to learn how to deliciously marinate fish that you caught in the river? It is prepared simply and quickly.

Ingredients:

River fish - 2 kg;
Medium-sized onions - 4 pieces;
Salt 160 grams;
Vinegar 9% - 200 grams;
Drinking water - 1 liter + 1 glass.