Carp in the oven with potatoes: recipes for how to bake whole steaks or fillets

Carp is a tasty fish that can be caught in freshwater bodies. It is a relative of crucian carp and crucian carp, but can be larger. Due to its size, it contains fewer small dangerous seeds. At the same time, its meat is just as tender, with a characteristic sweetish taste. Baked carp is considered especially tasty. This fish is baked either whole or cut into pieces. It would be a good idea to supplement the main ingredient with vegetables, especially potatoes. Carp cooked in the oven with potatoes is a complete dish that does not require any additions.

Cooking features

If possible, it is better to cook fish fresh, as it is the most juicy and tasty. However, frozen carp can also be baked deliciously. In order for its organoleptic qualities not to deteriorate, it must be given the opportunity to thaw in natural conditions, without exposing it to sudden temperature changes. Trying to speed up the process using a microwave or hot water will not lead to anything good.
Carp has a characteristic muddy odor, which negatively affects the taste of dishes made from it. However, this drawback is easy to overcome. To do this, the carp needs to be soaked in milk or water acidified with vinegar for an hour. Marinating fish in lemon juice with aromatic spices gives a similar result and takes half the time.
To neutralize the specific smell of carp mud, they bake it with the addition of onions, carrots, garlic, dill and other herbs.
The carp turns out much tastier and juicier if it is baked in sour cream or mayonnaise. Sometimes it is marinated in these products.
You can bake carp with potatoes whole or cut into steaks or portioned pieces of fillet. The choice often depends on the size of the fish. Carp, which weighs no more than 1.5 kg, is usually baked whole; this requires 40-50 minutes at a temperature of 200 degrees or an hour with a lower oven heat. Cut into pieces, it does not require long-term heat treatment and reaches readiness faster than potatoes. Therefore, you have to focus on the baking time of the potatoes, usually it is 40-50 minutes at a temperature of 180-200 degrees.
When baking a small carp, it is advisable to crush its small bones so that they cease to be dangerous. To do this, a series of diagonal cuts are made on the sides of the fish from the back, spaced about a centimeter apart from each other.
To prevent the fish from drying out during long-term baking, it is covered with a rich sauce, wrapped in foil or placed in a cooking sleeve. It is recommended to unroll the foil 10-15 minutes before cooking so that the food can brown.

How to deliciously cook carp in the oven?

The algorithm for preparing carp is not much different from similar processes for processing other river fish. However, if you are faced with such a task for the first time, before you begin executing any recipe, you should familiarize yourself with the simple basic rules that accompany each of them.

Fresh fish is cleaned, gutted, head or gills removed, then washed and dried.
The smell of mud inherent in this type of fish can be easily neutralized with lemon, onions, sprigs of fresh herbs or a spicy marinade.
You can simply bake carp in the oven in a mold or on a baking sheet, placing it in a sleeve, or wrapping it in foil.
How long to bake carp in the oven depends on the weight of the fish. A medium-sized carcass will need to be kept at a temperature of 200 degrees for 40-50 minutes.

How to cook a whole carp in the oven?

To bake a whole carp in the oven in the classic manner, a properly prepared fish carcass is rubbed on all sides and inside with a mixture of salt and pepper. If desired, you can sprinkle it with lemon juice and rub it with vegetable oil to retain maximum juices and make the dish browner.

carp – 1 piece;
lemon – 0.5 pcs.;
salt, pepper - to taste;
vegetable oil – 30 ml.

The fish is rubbed with salt and pepper, sprinkled with lemon juice and oil, and placed in a mold or on a baking sheet.
If desired, place several lemon slices into the belly.
Place the dish in a heated device and cook the carp baked in the oven for 30-40 minutes.

Carp baked in the oven with potatoes

If you need to quickly and easily organize a full dinner or lunch, cook carp in the oven with potatoes and you are guaranteed a delicious meal and grateful reviews from eaters. The main thing is to thinly slice the peeled potato tubers so that the vegetable has time to bake well while the fish is ready.

carp – 1 piece;
potatoes – 1 kg;
onion and bell pepper – 2 pcs.;
mayonnaise – 150 g;
salt, pepper, dry herbs - to taste;
vegetable oil – 30 ml.

Prepare the fish and vegetables by thinly slicing the potatoes and the desired slices of peppers and onions.
Place the seasoned vegetable mixture on a baking sheet or place fish grated with salt and pepper on top of the pan.
Lubricate vegetables and fish with mayonnaise and sprinkle with herbs.
Bake carp with potatoes in the oven for 40 minutes at 200 degrees.

Carp in the oven in foil

Carp baked in foil according to the following recipe turns out surprisingly juicy and aromatic. The fish acquires a special smell thanks to onions and sprigs of fresh herbs, which fill the belly, and butter preserves the juices and enriches the taste. The carcass can be cooked either with the head, removing only the gills, or without it.

carp – 1 piece;
onion – 1 pc.;
dill and parsley - 1 large bunch;
salt, pepper, spices - to taste;
butter – 100 g.

The fish is rubbed inside and out with salt, pepper, and spices.
Place pieces of butter, onions and sprigs of herbs into the belly.
Wrap the fish in foil and place it in a heated device on the middle shelf.
Bake the carp in the oven for 40 minutes at 200 degrees.

How to cook carp in the oven in pieces?

Carp fillet in the oven, cut into pieces, with the right approach will turn out no less tasty than a whole fish. In addition, a dish prepared in this manner has an undeniable advantage: the complete absence of bones, which for many are an obstacle to the design and consumption of compositions involving carp.

carp fillet – 1 kg;
onions – 2 pcs.;
mayonnaise – 150 g;
salt, pepper, spices for fish - to taste;
vegetable oil – 25 ml.

The fillet pieces are salted, peppered, seasoned with seasonings and left for 20 minutes.
Chop the onion, season with mayonnaise, and place in a pillow-shaped mold.
Place the fillets on the onion slices, sprinkle the fish with oil, cover with foil and place in an oven preheated to 200 degrees for 20 minutes.
Remove the foil and brown for another 10 minutes.

Stuffed carp baked in the oven

Stuffed carp in the oven will require some skill, patience and free time to prepare it. However, the result will fully recoup all costs and will delight everyone with a truly royal dish that will become a welcome guest at any holiday table or will delight loved ones at a family feast.

carp – 2 kg;
onions and carrots – 2 pcs.;
cabbage or mushrooms – 300 g;
fish caviar – 100-150 g;
mayonnaise – 100 g;
salt, pepper, fish spices, lemon juice - to taste;
vegetable oil – 50 ml.

Sauté onions and carrots in a frying pan, then add shredded cabbage or mushrooms and fry until tender.
Add caviar and season the mixture to taste.
The cleaned carp is cut along the back, the backbone is separated, all the bones and entrails are removed, washed, rubbed with salt, spices, and sprinkled with lemon juice.
Fill the fish with the filling, place it on a baking sheet, grease it with mayonnaise, bake at 180 degrees for 1.5 hours.

Carp in sour cream in the oven

When studying carp dishes in the oven, the option of baking fish with sour cream attracts special attention. In this execution, the dish acquires a special, incomparable taste, an amazing aroma and turns out extremely juicy and appetizing. Pre-marinating will add color to the flavor palette.

carp – 1 piece;
soy sauce, vegetable oil and mayonnaise - 2 tbsp each. spoons;
seasonings for fish - 1-2 tbsp. spoons;
sour cream – 150 g;
dill – 1 bunch;
salt pepper.

The fish is rubbed with salt and seasonings, greased outside and inside with a mixture of mayonnaise and soy sauce, and left for a couple of hours.
Place the carcass on a baking sheet, generously grease it with sour cream, and put dill in the belly.
Carp with sour cream is baked in the oven for 20 minutes on each side.
After turning over, grease the other side of the fish with sour cream.

Carp baked in the oven with vegetables

Carp with vegetables in the oven is juicy and has an unusual taste. As a filling, you can use either a classic mix of onions and carrots, or expand the composition by adding tomatoes, bell peppers and other vegetables. In this case, sour cream can be replaced with mayonnaise or simply grease the fish with vegetable oil.

carp – 2-3 kg;
lemon – 1 pc.
onions and carrots - 1 pc.;
tomatoes and bell peppers - to taste;
seasonings for fish - 2 tbsp. spoons;
sour cream – 100 g;
dill – 1 bunch;
salt, pepper, vegetable oil.

The fish is rubbed with salt and seasonings, brushed with oil and lemon juice and filled with a mixture of chopped vegetables and herbs.
Place the carcass on foil, brush with sour cream, top with lemon slices, cover with foil on top, and place in a preheated oven.
After 1-1.5 hours, the baked carp will be ready.

Carp baked in a sleeve in the oven

Insanely delicious carp in a sleeve in the oven, prepared according to the following recipe, will surprise you with its unusual taste and amazing juiciness of the pulp. Garlic will add piquancy to the fish, and the juices will be retained by the kitchen accessory in which the carcass is placed before baking. If desired, you can cut the film 15 minutes before the end of cooking and brown the fish on top.

carp – 1 piece;
lemon – 0.5 pcs.
garlic – 3-5 cloves;
salt, pepper, seasonings, vegetable oil.

The fish is seasoned outside and inside with salt and pepper, rubbed with garlic, ground with butter.
Place the carcass in a sleeve, tie the edges, pierce the film on top in several places and put it in the oven for 40-50 minutes.

Carp baked with whole potatoes

Compound:

carp – 1.5-2 kg;
potatoes – 0.7-1 kg;
sour cream – 100 ml;
water – 150 ml;
dried garlic – 5 g;
salt, fish seasoning - to taste;
refined vegetable oil – 20 ml;
lemon – 0.5 l.

Cooking method:

Peel the potatoes and cut into medium-sized slices.
Clean the carp, gut it, rinse well and pat dry with a kitchen towel.
Remove the gills and fins from the fish. You can leave the head; it makes the whole baked carp look more attractive.
In a cup, mix salt, garlic, fish seasoning and juice squeezed from half a lemon. Cover the carp carcass with the mixture inside and out. Leave the fish to marinate for 30 minutes.
Grease a baking sheet or baking dish with vegetable oil and place the fish. It is better to lay the carp diagonally, otherwise it may not fit.
Place potato pieces on the sides of the fish, salt them and sprinkle with the remaining oil.
Dilute the sour cream with water, pour it over the fish and potatoes.
Preheat the oven to 180 degrees.
Cover the pan or baking sheet with foil and place in the oven.
After 40 minutes, remove the foil. Continue baking the fish and chips for 20 minutes.

After the specified time, the carp can be removed from the oven and served with a side dish of potatoes with which it was baked.

Carp in the oven

In order for the carp in the oven to turn out exactly the way that you wouldn’t be ashamed to serve it to the table, you must, first of all, know how to choose this wonderful fish. Here are some useful tips that can serve you well.

The basic rule, which, perhaps, should not be ignored: it is not recommended to cook carp in the oven from frozen fish; real chefs prefer fresh, large or medium-sized specimens with reddish gills (this is the surest sign of freshness);
Carp belongs to the carp family, but is not filled to capacity with small bones. This is a huge plus!
When cutting up a carp, do not rush to remove the head immediately. Fish baked whole with its head in the oven looks very impressive and appetizing on the table;
Cleaning carp is also a pleasure. Here you can go two ways: remove the scales along with the skin, or use the tip of a knife to make many longitudinal cuts in the scales right on top of the skin, and only then clean the scales as usual;
You can clean carp scales, which are large and dense, in the bathroom under running water or in a deep basin. This way the scales will not fly apart in all directions;
Carp, like any river fish, has a specific aroma of mud. You can get rid of it in several ways: soaking in milk (1 hour, then roll in salt for 40 minutes), in a mixture of lemon and water (2-3 lemons and a little water, for 2 hours), in a mixture of vinegar and water (1- 2 tablespoons per liter of water, you can add peppercorns and bay leaves, for 1 hour), in a strong salt solution (30 minutes);
And, of course, don't forget about seasonings! Fish is a delicate product, it’s easy to overdo it with spices, but the “fish + lemon” pairing will always be a classic. Coarse, preferably sea salt, a mixture of peppers (white is a must!), a little garlic - that’s all you need.

If you've never tried cooking carp in the oven, you've missed out on a lot, but don't worry. In order to catch up, you need very little: desire, time, a few auxiliary ingredients, several of our recipes in the oven (so that you have plenty to choose from) and, of course, His Majesty carp.

Carp in the oven with butter

Preparation:

Cut the carp, wash it thoroughly, leave the head. Just remove the gills. Rub it with salt and seasoning outside and inside. Cut the onion into large rings. Cover a baking sheet with foil and place the carp on it. In the belly of the fish, place butter cut into small cubes, half of the chopped onion and dill, which helps the carp get rid of the unpleasant smell. Place the remaining onion and a few sprigs of dill on top of the carp, cover with foil, place in the oven, preheated to 200ºC, and bake until done. So, for example, a large carp is baked for 40 minutes, and a smaller one – 30 minutes. If you want the fish to turn out golden brown, then remove the foil 10 minutes before it’s ready. When the fish is ready, remove the dill from its belly and serve.

Carp in the oven, baked in a sleeve

Ingredients:

1 fresh carp, garlic cloves (to taste), salt to taste, several sprigs of dill, baking sleeve.

Carp in foil pieces

Ingredients:

1 large carp, 2-3 onions, mayonnaise, salt, fish seasoning - to taste.

Carp in the oven with sour cream

Preparation:

Clean the fish, remove the entrails, cut off the fins and wash well. Make 3-4 vertical cuts on the sides of the carp, not too deep. Pepper the carp, add salt and seasoning. Finely chop the onion and fry in vegetable oil. Carefully place the fried onion into each cut. Place the rest of the onion on the bottom of the pan. Place the carp on the onion and bake in an oven preheated to 180ºC until cooked. Mix sour cream with finely grated cheese and seasoning. Stir and pour the resulting sour cream sauce over the baked fish. Then put the baking sheet with the carp back into the oven for 5-10 minutes. This fish is very good with boiled rice or fried potatoes.

Carp in the oven, stuffed with onions and carrots

Ingredients:

1 large carp, 2 onions, 2 carrots, 100 g hard cheese, mayonnaise, milk.

Preparation:

Clean the fish from scales and entrails, wash thoroughly and make frequent shallow cuts on the sides. To get rid of the smell of mud, soak the carp in milk for half an hour. Meanwhile, finely chop the onion, pour boiling water over it and add salt. When the time is up, take out the carp and stuff it with onions and grated carrots, mixing it with mayonnaise and seasonings. Do this in layers, alternately: a layer of onions, a layer of carrots, and so on. Secure the fish completely filled with filling with toothpicks so that the filling does not come out. Carefully place the stuffed carp on a baking sheet and place it in the oven preheated to 180ºC. When the carp begins to get a golden crust, take it out, lightly grease it with mayonnaise, sprinkle with cheese grated on a medium grater and put it back in the oven for literally 5-10 minutes so that the cheese is completely melted.

You can use any vegetables (potatoes, carrots, sweet peppers, etc.) as a filling for carp.

Carp stuffed with vegetables in the oven, baked in foil

Ingredients:

1 medium-sized carp, 2-3 potatoes, 1-2 small onions, 1-2 cloves of garlic, citric acid, mayonnaise, fish seasoning, salt, ground black pepper - to taste.

Carp in the oven is a dish that is really worth trying to cook, even if you don’t really like fiddling with fish. Simple, fast, healthy, and most importantly, tasty - these are the qualities that carp in the oven has, and which you will appreciate after your first acquaintance with this wonderful fish.

Bon appetit and new culinary discoveries!

Preparing carp for baking

It is better to thaw whole fish in cold water. To reduce the loss of organic matter and mineral salts, you need to add a little table salt (6 grams per 1 liter). For small specimens, up to 2 hours are enough, for large ones – up to 4 hours. Properly thawed fish is practically no different from chilled fish. Carp fillets or pieces are thawed in the air. Then the carcass must be freed from scales.

Simple ways to clean carp

If you do not plan to remove the skin when cutting fish, then you need to remove the scales. To do this, make several furrows with the sharp tip of a knife, picking up the scales with it, separating them from the skin. You need to start from the tail and lead to the head, while the blade should be tilted at an angle of 30-45 degrees. The more such grooves, the easier it is to remove the scales from a large carp. The skin should not be damaged during the process. After this, the scales are considered much lighter and faster.

You can also use a regular grater or a self-made tool made from a block with caps from glass bottles nailed to it, with the notches facing outward.

In order not to worry about the scales scattering in different directions, you can clean the carp in the bathroom or on the street (for residents of the private sector).

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Optimal oven cooking time and temperature

Fish, including stuffed fish, is cooked at a temperature of 180 degrees for 10 minutes for every 2 cm of thickness, for example, with a carp 6 cm thick, the baking time will be 30 minutes.

In foil

You can treat unexpected guests with this dish or pamper your family on a weekday evening. Cooking carp in the oven in foil is not difficult, and the finished fish has a great taste and is very healthy. Frozen carcass is not suitable in this case, as it may lose its structure during cooking. A large fish would be an ideal choice for baking: its meat is the juiciest and densest.

butter – ½ pack;
carcass carcass;
pepper mixture;
dill;
onions – 3 pcs.

Cut and wash the fish. Rub it with spices inside and outside.
Line a baking sheet with foil. Place the carcass on top, then carefully stuff it with onion rings, finely chopped herbs and slices of butter.
Top the fish with the rest of the onion and herbs. Wrap the product in foil and bake at 190 degrees in the oven.
How long should you bake carp? This will take 30-45 minutes, depending on the size of the fish.

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