Filling carp with and without skin

We place a large carp carcass of 2.5-3.5 kg, prepared for dismemberment, on the workbench and proceed: first we cut off the head. Then we cut off all the fins with scissors: pectoral, dorsal, abdominal, anal and caudal (the use of food waste is described below). Cut off the tail from the anus.

We divide the body between the ribs and the vertebra, we get two layers - one with the vertebra and ribs and the second without the vertebra. From the second layer we cut off the tesha (the peritoneum along the line of the ribs along the entire length of the layer).

Cut out the fillet with rib bones and skin. We trim the rib bones and remove them from the fillet. Cut the resulting fillet into portions at an angle of 45° from the vertical.

The carp layer with vertebra and rib bones is used: for frying in the main way, for various types of stewing - in vegetables, brine, sauerkraut, etc.

Let's remove the backbone from the seam, cut off the meat, cut off the rib bones - and we'll get a fillet, only with skin. But using leather for quenelles, ravioli, and fish cutlets is like using wax to clean a veil until it shines.

Separate the skin from the fillet. On a cutting board, skin side down, closer to the edge of the board, place the carp fillet with skin. We bring a large chef's knife to the corner of the fillet and carefully trim it with the tip from the edge. Then we lift the knife up a little and with one of the fingers of our free hand we press the skin to the board. And the knife continues to trim the skin, going deeper, trying to take a position on the skin under the flesh of the fillet, parallel to the board. We push the knife forward on the skin as much as possible and cut the flesh of the fillet with an oblique motion along the skin, the cutting angle is 35-45 °.

How to fry carp in a frying pan: step I

Almost every recipe for cooking carp fillet says: “fry the fish.” How to fry carp in a frying pan correctly?

Step I- bread the fish pieces in flour. To bread, roll the pieces of fish in wheat flour on both sides, shake off excess flour and place in a tray or on a board for 7-8 minutes. The essence of the operation is that the gluten of the flour will swell, as a result, the golden brown crust of the dough will retain the fish juice inside the piece.

While the gluten swells, heat a frying pan with a thin layer of vegetable oil to a temperature of 120-130 °C. Place pieces of fish breaded in flour in a heated frying pan with fat, skin side down, and add more oil as needed as it fries.

How to cook carp in a frying pan: step II

Step II, how to cook carp in a frying pan - frying the second side. When the fried surface reaches a golden color, turn it over and continue frying the other side. And just now we salt the golden side. Why is that? - This makes common sense: salt is a hygroscopic product, it will draw juice from raw fish onto itself, drying out the fish and thereby worsening the taste of fried carp.

After salting and frying the raw side halfway, cover the pan with the fish with a lid so that the fish steams from its juice.

How to cook carp in a frying pan: step III

Step III cooking carp in a frying pan - proper cooling of the fish. To do this, remove the frying pan from the stove and place it on the table at an angle so that the fat flows into one part of the frying pan. Place the fried fish on a porcelain or wooden surface, let it cool to 60°C and serve with lemon slices, a piece of butter and a sprig of parsley.

Frying time is 15-20 minutes, salt - 10 g per 1 kg of fish (salt is always available on the served table), vegetable oil - 50-70 g per 1 kg of raw fish for frying.

Now look at the photos of recipes for preparing carp fillets in all possible ways:

Hooray!!! Today I was given a live carp. This means that the recipe for “carp fried in a frying pan “Bengali style”, which one of my friends shared with me, came in very handy. She brought this recipe from India. Bengalis are considered great connoisseurs of fish dishes and can eat fish every day. Bengali fried carp prepared according to this recipe is a very easy to prepare fish dish. The recipe is suitable for both festive and everyday tables. The fish turns out quite crispy and is served as an appetizer.

Carp fried in a frying pan - recipe with photos step by step

How to fry carp in a frying pan:

Ingredients:

• Carp 4 portions (you can take another river fish or experiment with sea fish, etc.)
• Turmeric 1 tbsp. l.
• Flour 1 tbsp.
• Lime juice to taste (can be replaced with lemon juice)
• Salt to taste

How else can you cook river fish?

Carp is a tasty fish, but has many small bones. How to easily cook fish with small bones so you can eat it without choking on the bone. See. So, let's move on to the recipe.

Before cutting the carp, it should be washed in cold running water, then cleaned of scales. Place the carp on a cutting board (it is better to take a cutting board made of stone or plastic, but not wood; a wooden cutting board will then be difficult to clean from the fish), cut off the head, fins and tail. Then carefully cut the belly of the fish (we are careful not to damage the gallbladder) and remove the entrails. Once again, thoroughly wash the fish inside and out in running water and cut into portions.

Carp fillet fried in a frying pan Bengali style

• Dry the fish pieces with a paper towel, sprinkle each piece with turmeric, salt and flour, and sprinkle with lime juice.

carp cooking

• Stir and let stand like this for fifteen minutes. This is necessary for the fish pieces to marinate.

• Add a sufficient amount of vegetable oil to a deep frying pan and let it heat up well.
• As soon as the oil is hot, place the pieces of carp one by one in a frying pan and fry each piece of fish on each side over medium heat for 3-4 minutes. On average, it takes about 8 minutes to fry fish.

Heat up the frying pan. Dip the carp in flour and place in a hot frying pan with oil. It will take 8-10 minutes to fry on each side. This will create an appetizing crust on the fish, and you will have time to prepare the side dish.

Onion garnish

We know how to cook carp in a frying pan, it's all about the side dish!
Potatoes have always been and remain the best side dish for fish. And rice. And onions and carrots. And also pineapple with cheese. That is, you already understand that anything can be a side dish. As long as it's tasty. As long as you like it.

Fried carp in a frying pan is delicious in itself, but it can only be enhanced by a side dish. We offer an original recipe for onion chips. This can be done before frying the carp in a frying pan.

We only need onions, flour and vegetable oil. Also beer or mineral water. Yes Yes!

Cut the onion into slices and separate them from each other. Beat the batter from flour and beer (mineral water) with a mixer until foamy. Roll the rings in batter. Pour oil into a deep frying pan (up to half) and heat.

Throw onion rings into boiling oil and fry until golden brown. Before laying out, dry the finished chips on paper napkins to remove excess oil.

As you have seen, preparing onion chips is as easy as frying carp in a frying pan.

Preparing garlic sauce

Oh, those French! Go figure out what, for example, Aioli sauce means. Meanwhile, this is a familiar garlic sauce. That is, such - Tatar or Russian. And here's the French one - "Aioli".

In fact, there are many options for preparing Aioli. Let's take the classic one. To obtain 250 g of sauce we will need:

1. Garlic – 5 cloves;
2. Egg – 3 pcs.;
3. Lemon juice – 20-30 g;
4. Olive oil – 200 g;
5. Ground black pepper;
6. Salt – 1/4 tsp.

Place finely chopped garlic, egg yolks, lemon juice, salt and pepper into a mixer. Start whisking with a small whisk. Olive oil is added gradually while beating. If the sauce seems too thick, you can add a little water.

Instead of lemon, you can use wine vinegar.

It is important that the ingredients and kitchen utensils are at room temperature - this will help the mixture become homogeneous faster. But Aioli should be served chilled. Then fried carp in a frying pan will become even tastier.

We looked at recipes for cooking carp in a frying pan.

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Fried carp in a frying pan, complemented by a side dish, forms a simple, but very tasty everyday dish. Cooking this fish will not take much of your time, especially if you buy a carcass that has already been cleaned and gutted.

When choosing carp, it is important to pay attention not only to its freshness, but also to its weight. For frying, it is advisable to purchase fish weighing one and a half to two kilograms - cut pieces of medium-sized carp will fry quickly enough, and there will not be many small bones.

Ingredients:

• fresh carp (better mirror) - 1.5-2 kg;
• vegetable oil - about 80 ml;
• breadcrumbs - 50-80 g;
• salt, pepper - to taste.

1. First of all, we clean the carp from scales. Then we cut off the head, tail and fins - leaving all this for. Carefully remove the insides of the fish. We cut the remaining carcass into portions about 2 cm thick. Mirror carp is best suited for frying - this species is distinguished by a small number of bones, as well as an almost complete absence of scales.
   
2. Rub the steaks with salt, pepper and/or other spices. Leave at room temperature for 10-15 minutes to “impregnate”.
   
3. Pour the crackers into a convenient flat plate. Carefully roll each piece of carp in breading. It is the crackers that form a ruddy, slightly crispy crust on the finished fish, while the inside of the carp remains as soft, tender and juicy as possible.
   
4. Heat a thick-bottomed frying pan with sides, adding vegetable oil. Place pieces of carp on a hot surface and fry over medium heat without a lid for about 5-7 minutes (until the bottom side is browned).
   
5. Next, carefully, trying not to damage the integrity of the steaks, turn the fish over to the other side using a spatula. Continue frying for another 5-7 minutes. If the pieces of fish are large enough, at the very end, cover the pan with a lid and steam the fish over low heat for 2-3 minutes.
   
6. Place the finished steaks on paper towels to remove excess oil. We serve the fish with a simple side dish, for example, mashed potatoes, boiled rice, pasta. You can supplement the dish with vegetables and fresh herbs.
   

Carp fried in a frying pan is completely ready! Bon appetit!