How to bake silver carp in the oven: 5 recipes, cooking features (+ reviews)

If at the moment you are wondering how to cook silver carp, then you are already very lucky. The fact is that silver carp goes on sale very rarely, so those who know a lot about this fish make advance orders so that the seller leaves it for them.

Any fisherman will say that catching a silver carp is a great success, since it does not bite either a worm or other food. This fish feeds exclusively on plankton. And despite everything, it grows to large sizes.

Its meat is tender, soft, without foreign odor. Apparently, diet has an effect. But, paradoxically, its meat is very fatty. So much so that when gutting, layers of fat are removed along with the entrails. Many housewives simply throw it away. But it is very healthy and is similar in composition to sea fish oil. Maybe that’s why silver carp is recommended to be included in diet and children’s menus, and also to be eaten by those who have problems with the gastrointestinal tract.

Subtleties of cooking baked silver carp

Since silver carp meat is very fatty, they try to bake it rather than fry it. When baking, the meat is saturated with fat, so it does not dry out, but remains soft and juicy.
For the same reason, silver carp is often baked with potatoes, which easily absorb fish oil and turn out very tasty.
Silver carp goes well with onions, carrots, and tomatoes.
An essential ingredient is lemon. It is lemon juice that enhances the taste of fish, destroys the fishy smell, and adds the missing piquancy.
When preparing silver carp, do not get carried away with spices and herbs. A classic bouquet of spices, which includes pepper, dill, bay leaf and salt, is enough to give the fish a delicate aroma. Instead of salt and pepper, you can use any fish seasoning in which all the spices are selected in ideal proportions.
There is no need to lubricate the silver carp with anything before baking: thanks to the fat, an appetizing crust will appear on it.
If you like to bake fish with some kind of sauce, use sour cream or ketchup. But it’s better to avoid mayonnaise, as the fish will turn out to be very oily.
You should not use garlic seasonings either. The smell of garlic does not go well with silver carp meat.
Silver carp can be baked whole (if it fits in the oven), stuffed with vegetables or porridge. It can be cut into large steaks and baked, topped with sour cream or sprinkled with cheese.
This fish is often baked in foil. Then all the juice remains inside a kind of container and the meat turns out to be especially tender.
Silver carp is a bony fish. But his bones are very large, they are easy to remove, so many people take this fact calmly.

Tips for the hostess to note

When preparing silver carp that is not very large in size, it is better to bake it with the head. In this case, you can gut the fish without cutting the belly. You just need to cut the head all the way to the spine and pull out the insides from the resulting hole. The carcass is washed very thoroughly under running water. To avoid any bitterness in the dish after cooking, you must definitely remove the gills.
The fish should be cut into pieces when it has not yet completely thawed. The cuts on the steaks will then be even and the pieces will look neat.
When marinating fish with soy sauce or a special store-bought seasoning, it is best not to add salt.
When preparing fish dishes in foil, it is necessary to leave some free space. Then the air circulates better and the product cooks faster.

How to bake silver carp - on video:

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Silver carp baked in sour cream in the oven

Ingredients:

silver carp – one carcass weighing 1 kg;
lemon – 1 pc.;
seasoning for fish – 6 g;
low-fat sour cream – 60 g;
salt;
green dill - 2 sprigs.

Cooking method

Clean the fish. Silver carp has very small scales, so this procedure must be carried out carefully. Cut off the head (it will be used for soup), cut the belly, gut it. Rinse the fat and set it aside. Wash the carcass in cold water. Pat dry with paper towels.
Rub all sides and inside with fish seasoning. Sprinkle with lemon juice.
Place the fish on a baking sheet covered with foil. Place two lemon slices inside the fish. Place sprigs of dill and fat removed from the abdomen there.
Mix sour cream with a pinch of salt. Spread it on the silver carp.
Preheat the oven to 180°. Place the baking sheet with the fish there and bake for 40 minutes.

Festive recipe for stuffed silver carp

The dish takes a long time to prepare, so the serving time is calculated in advance.

For 2 kg of fish:

orange - 3 pcs.
fresh ginger - 100 g root
dry white wine – 450–500 ml
dry basil - 1 tsp.
salt, pepper - to taste
lubricating oil
crackers - 2 tbsp. l.

The bellies of silver carp are freed. The carcasses are rubbed on all sides with a mixture of pepper and salt.

Ginger root is peeled and cut into thin slices.

Oranges are cut into slices or divided into slices.

Ginger is divided into three parts. One of them is slightly larger than the other two. Most of it is laid out on the surface of a greased deep baking sheet. The second part of ginger along with orange slices is placed in the bellies of the fish. The third part, along with citrus fruits, is placed on top of the fish.

Carefully pour the wine onto the baking sheet, sprinkle the fish with breadcrumbs and dry basil. Cover the top with foil and simmer in the oven for 2 hours over low heat. In order for the bones to become completely soft and not felt, you need to simmer for the same amount of time.

Half an hour before removing from the oven, remove the foil, increase the heat to 200° and fry the fish until golden brown. All that remains is to use your imagination and decorate it beautifully so that the dish matches the holiday.

Silver carp baked with vegetables in the oven

Ingredients:

silver carp – 1 pc. (1 kg);
lemon – 1 pc.;
onion – 300 g;
carrots – 150 g;
tomatoes – 250 g;
seasoning for fish – 4 g;
salt;
sour cream – 60 g;
bay leaf – 1 pc.;
ketchup – 60 g;
salt.

Cooking method

Clean the silver carp, gut it, cut off the head, and wash the carcass.
Rub with spices on all sides and sprinkle with lemon juice. Leave for twenty minutes to marinate.
Chop the onion into thin half rings and cut the carrots into thin slices. Cut the tomatoes into slices.
Line a baking sheet with foil. Place the fish. Place some of the onions, tomatoes and carrots inside the carcass. Add bay leaf and 2-3 lemon slices. Distribute the remaining onions, carrots and tomatoes around the fish. Place the fat removed from the fish on them.
Mix sour cream and ketchup in a cup. Pour this sauce over fish and vegetables.
Place in a preheated oven. Bake for 40-45 minutes at 180°.

Silver carp baked with potatoes

Silver carp with potatoes

The following vegetables and spices are taken for one carcass of silver carp:

400 g potatoes
100 g carrots
200 g onions
one laurel leaf
salt pepper
pepper
half a lemon
150 g sour cream
20 g dill
10 g sunflower oil
10 g dry seasoning for potatoes

Clean the fish thoroughly, gut it, rinse well and dry. Next, the silver carp is rubbed with salt and pepper and sprinkled with lemon juice.
Vegetables are cut: carrots into strips, onions into thin half rings. The potatoes should be boiled until half cooked, allowed to cool and cut into thick slices.
The silver carp is placed on a baking sheet, which is pre-oiled. Inside the fish you need to put half an onion and carrot and 3 slices of lemon.
Potatoes are placed around the fish and sprinkled with special seasoning. The rest of the vegetables are laid out on top of the potatoes. The fat, which was removed from the belly of the silver carp during cleaning, is cut into small pieces and placed on top of the carrots and onions.
Salt and finely chopped dill are added to the sour cream and mashed thoroughly. This sauce is used to cover the silver carp and vegetables placed around it.
Place a baking sheet in a preheated oven and bake at 180 degrees for 50 minutes.

Silver carp baked with potatoes in the oven

Ingredients:

silver carp – 1 piece;
potatoes – 400 g;
onion – 200 g;
carrots – 100 g;
pepper;
salt;
bay leaf – 1 pc.;
lemon – 0.5 pcs.;
sour cream – 140 g;
seasoning for potatoes – 4 g;
young dill – 20 g;
vegetable oil – 10 g.

Cooking method

Clean the silver carp, gut it, wash it, dry it. Rub with salt and pepper, sprinkle with lemon juice.
Cut the onion into half rings, chop the carrot into strips.
Boil the potatoes until half cooked. Cool. Cut into thick slices.
Place the fish on a greased baking sheet. Place some onions and carrots inside, as well as 2-3 slices of lemon.
Place potatoes around the fish. Sprinkle with potato seasoning. Place the remaining onions and carrots on the potatoes. If there was fat inside the fish, cut it into pieces and place it on top of the vegetables.
Mix sour cream with salt and chopped dill. Cover the fish with this sauce.
Place in the oven and bake for 50 minutes.

Recipe for stuffed silver carp with cereals

For 2 kg of fish:

cereal - 1 tbsp. buckwheat, millet, rice, pearl barley, etc.
cloves or star anise - 3 pcs.
spices: salt, pepper, nutmeg, paprika, coriander seeds - a pinch
greens - 3-4 sprigs of any herbs (dill, parsley, rosemary, celery, basil, marjoram).

Divide the silver carp into two halves along the belly or back. In the first option, the belly will have to be sewn up; in the second, it will have to be placed firmly so that the belly is at the bottom, the back with minced meat is at the top.

Pull out the ridge, cutting it in the area of the neck and tail, remove the gills.

Mix all the prepared spices and rub the carcasses inside/outside.

Boil any cereal (for a festive version - buckwheat or high-quality rice with rosemary) until half cooked, adding salt. As soon as the water is absorbed, remove from heat, cool, and put the porridge into the fish carcasses. Break the clove buds or star anise and throw the fish inside along with the herbs.

Place the carcasses on a baking sheet; for stability, you can place a piece of foil under each with raised edges so that the fish does not fall during baking. Place in the oven. After 40 minutes, test for readiness by piercing with a thin wooden stick.

The dish is eaten warm with vegetables and salads.

Recipe variations:

You don’t need to add anything to the buckwheat; it will be soaked in fish juice and become delicious. Rice can be mixed with 3-4 boiled eggs. All cereals are combined with mushrooms and vegetables.

Silver carp baked in the oven in foil

Ingredients:

silver carp - carcass;
onion – 150 g;
carrots – 150 g;
tomatoes – 250 g;
dry white wine – 50 ml;
seasoning for fish – 4 g;
black pepper, optional;
cheese – 90 g.

Cooking method

Cut the prepared silver carp crosswise into wide steaks.
Pour over white wine and sprinkle with fish seasoning. Leave to marinate for 15 minutes.
Chop the onion and carrot into strips, cut the tomatoes into slices.
Take a sheet of foil and place a layer of carrots in the middle. Place the steak on it. Cover it with onions. Place 2-3 tomato slices on the onion.
Lift the edges of the foil, tightly connect them together in the form of a dome, leaving enough free space inside for steam.
Place the sealed steaks on a baking sheet. Place in the oven. Bake for 25 minutes at 170°.
Then open the foil, leaving sides on all sides. Sprinkle the fish with grated cheese.
Continue baking for another 15 minutes.
Serve in foil.

Oven-cooked silver carp with soy sauce

Silver carp in soy sauce

For one medium-sized (1 kg) silver carp the following ingredients are required:

20 g soy sauce
40 g lemon juice
5 g ground pepper
pinch of sugar
10 g sunflower oil
5 g fish spices
1 tablespoon minced fresh ginger

A well-cleaned, gutted and washed silver carp should be cut across the carcass into pieces.
Mix soy sauce, pepper, citrus juice, ginger, spices, sugar. The fish is marinated in this mixture for an hour.
A baking sheet is lined with foil, greased with oil and everything is laid out on it.
In a preheated oven, the dish is cooked for 35 minutes.

To make the silver carp juicier, it is better to cover it with foil during cooking. It is removed 10 minutes before the end of baking.

Silver carp with soy sauce, baked in the oven

Ingredients:

silver carp – 1 piece;
soy sauce – 20 g;
paprika – 5 g;
lemon juice – 40 g;
sugar - a pinch;
vegetable oil – 10 g;
fresh grated ginger – 1 tbsp. l.;
seasoning for fish – 5 g.

Cooking method

Cut the cleaned and gutted fish across the carcass into slices.
In a bowl, mix soy sauce, paprika, fish seasoning, grated ginger, sugar and lemon juice. Marinate the fish in this marinade for one hour.
Place on a baking sheet lined with foil and greased with oil.
Place in the oven, bake for 35 minutes.

Advice. To make the fish more juicy, cover it with foil while baking. Remove the foil 10 minutes before the end of cooking.

Silver carp baked in foil in steaks

This fish performs very well when cooked separately from the side dish: for example, you can bake silver carp steaks in a light marinade of soy sauce and lemon juice. Grated ginger and paprika will add piquancy. This dish is recommended to be served with dry white wine and pasta or long-grain rice (several varieties are possible). Optional last 10 minutes. brown the steaks by placing them on the grill and turning on the grill mode.

Ingredients:

silver carp – 1 kg;
soy sauce – 70 ml;
lemon;
ground paprika – 1 teaspoon. spoon;
fresh ginger root – 2 cm;
olive oil – 1 teaspoon. spoon.

Cooking method:

Gut the silver carp, remove the head, cut into steaks. Choose the thickness yourself.
Mix soy sauce with grated ginger, olive oil and paprika.
Squeeze the juice from the lemon and stir again.
Place the steaks on the foil (with the shiny side facing in).
Pour the resulting sauce over it and let it sit for 20 minutes.
Wrap the foil so that there is some air inside - do not wrap it very tightly around the fish.
Cook at 190 degrees for half an hour on the middle level of the oven. Then open the foil, turn the steaks over and let them brown for another 10 minutes.

With potatoes

The complete dish is satisfying, rich and very tasty. You will need: gutted fish - 1.5 kg, potato tubers - 5-6 pcs., a couple of onions and carrots, a pod of sweet pepper, a pinch of coarsely ground sea salt and crushed pepper, bay leaf, ½ lemon fruit, 150 ml low-fat sour cream, mixed seasoning for potatoes – 1 tsp, young dill greens – 1 bunch, 1 tbsp. l. refined oil.

To bake silver carp, you need to follow a set of steps:

Season the fish with grains of salt, pepper and sprinkle with lime or lemon juice. Chop the onion into half rings, cut the carrots into strips, and cut the pepper into half rings.
Boil the tubers until half cooked and, after cooling, cut into thick pieces. Place the silver carp on an oiled baking sheet, placing half the vegetables and several lemon rings in the open belly. Place potatoes, onions, carrots and peppers near the fish.
Mix sour cream with chopped dill and brush the sauce over the carcass and potatoes. Bake at 180 degrees for 50 minutes.