Carp fish, like all seafood, is a tasty and healthy delicacy. Cooking juicy and tender meat is not difficult. Just choose a recipe, and feel free to start cooking it.

Carp is a freshwater fish that joins the carp family. Such fish is adapted to different habitat conditions, so it can be found not only in the basins of the Black, Caspian and Azov seas, but also in the waters of Asia, Siberia and even Kamchatka. At the same time, carp is a rather strong and beautiful river inhabitant with golden scales, an elongated carcass and pronounced chewing plates. Unlike other fish species, carp grows very quickly and by the end of the first year of life, its length reaches 10 cm and weighs 30 g. An adult can weigh up to 20 kg and up to one meter in length.

In many countries, culinary specialists appreciate its high taste qualities. Carp meat has a rich sweet taste. And the larger the carp, the less bones it will have, which is also a definite plus. But, the taste of meat largely depends on what the carp ate.

Cooking is quite simple, it can be fried, boiled, baked in the oven, used in cooking other dishes. Regardless of the processing method, the meat always turns out juicy. The main thing is to buy fresh fish for cooking, and not frozen, as when frozen, the meat loses its taste.

It is also worth emphasizing that carp is not whimsical in food, it can absorb everything indiscriminately, from worms to mollusks and larvae. Such an appetite has a good effect on its growth, which cannot be said about the quality of meat, where harmful compounds can accumulate.

Composition and useful properties

Carp is a low-calorie fish, so it can be safely included in the list of dietary products. Eating meat has a positive effect on the functioning of the body, because it contains protein, fatty acids, B vitamins, as well as micro and macro elements. Such a rich composition will help strengthen the immune system, improve well-being, vision and skin condition, as well as normalize the functioning of the heart and liver. Especially carp meat is recommended to be included in the diet of children's food and the elderly, who especially need an increased amount of protein.

Carp stuffed with mushrooms in the oven

Delicious and meaty carp is a real find for the culinary specialist. Its delicate taste goes well with different ingredients. We offer a recipe for juicy fish with mushrooms in the oven.

Ingredients:

• carp;
• 200 g fresh (dried) mushrooms;
• two eggs;
• ½ cup of rice;
• two onions;
• two tablespoons of butter;
• herbs, spices;
• 100 ml sour cream.

Cooking method:

1. Rub the prepared carcass with salt, pepper and put in the refrigerator for 30 minutes.
2. Chop the onion, mushrooms and fry them in butter.
3. Boil rice and eggs.
4. Add rice, chopped boiled eggs, salt to the mushrooms with onions and mix everything.
5. We cover the baking sheet with foil, lay out the fish, put the filling in the abdomen, coat with sour cream and put in the oven for an hour at a temperature of 180 ° C.

How to bake in foil

Baked carp in foil is an excellent dish for a festive table or everyday dinner. The finished fish turns out to be very tasty and tender, the main thing is to use a fresh carcass in cooking, as the frozen one will lose its taste and structure during the baking process. It is better to bake a large individual in foil, as its meat is more juicy and dense. How to cook carp fish in foil, read on.

Ingredients:

• carcass of carp;
• 100 g butter;
• three bulbs;
• salt, a mixture of peppers, dill.

Cooking method:

1. We carefully season the carcass with spices and salt.
2. Mix chopped onion with chopped dill. We stuff the fish with a piece of butter.
3. We spread the carp on the foil, sprinkle with onions and herbs on top, wrap and put in the oven for 45 minutes at a temperature of 190 ° C.

Cooking in sour cream sauce

Carp is ideal for preparing a delicate and fragrant fish dish. Like all freshwater inhabitants, it has the smell of mud. In order to get rid of it, use lemon, garlic or herbs. So the unpleasant smell will go away, and you can cook a fragrant dish.

Ingredients:

• large carcass of carp;
• two bulbs;
• 300 ml sour cream;
• lemon;
• salt, spices.

Cooking method:

1. Pepper, salt and sprinkle the fish carcass with lemon juice, leave for 30 minutes in a cool place.
2. Onion cut into rings.
3. On a baking sheet we make a substrate of onions, put the fish on top, sprinkle it with onion rings and grease it thickly with sour cream.
4. Cover with foil and bake for 30 minutes.
5. Remove the foil and cook for another 15 minutes.

Fried carp in a pan

Not all gourmets like fish baked in the oven. But fried carp with your favorite side dish will appeal to many. It is good because it has a lot of fat, which means that you will need a small amount of oil for cooking.

Cooking method:

1. We cut the carcass into steaks, sprinkle with lemon juice to rid it of the smell of mud.
2. We process the steaks with spices, you can use ordinary salt and ground pepper, or purchase a ready-made fish kit.
3. Roll the pieces in flour and fry in a pan with a small amount of oil until golden brown.

Heh fish recipe

Korean cuisine has become famous throughout the world for its spicy appetizers and salads. One of them is heh. It is made from meat, vegetables and fish. We offer a recipe for heh from carp.

Ingredients:

• carp weighing 2 kg;
• three bulbs;
• four tablespoons of vinegar;
• 3 g coriander;
• three tablespoons of soy sauce;
• a spoonful of vegetable oil;
• two tablespoons of dried paprika;
• 5 g of hot pepper;
• a bunch of cilantro;
• teaspoon salt and a pinch of black pepper.

Cooking method:

1. The first step is to separate the fillet from the bones and cut it into large pieces.
2. We put the fish preparations in the bowl, add vinegar to them, mix and leave to soak for 2 hours.
3. Cut the onion into thin half rings, finely chop the cilantro.
4. Drain the juice from the fish, add onion, cilantro, a mixture of peppers, paprika and coriander. Mix thoroughly and taste for salt, if not enough, add. If you are a fan of very spicy dishes, then you can add chopped garlic with a pinch of sugar.
5. We give the dish a little time to infuse and can be laid out in small salad bowls.

Balyk from carp at home

Carp balyk is a tasty and healthy dish. Thanks to this cooking method, fish meat is tender and juicy. For salmon, it is better to use a carcass weighing at least 5 kg, in which there is more meat and no smell of mud. The success of the dish largely depends on the correct cutting of the fish, so the pieces should not be larger than 3 cm.

More than a dozen different dishes can be prepared from carp, so everyone will find a recipe to their liking. But besides the fish itself, there is another amazing thing - carp caviar. You can make a delicious pate out of it, grind it or just fry it in a pan.

Fish is considered a healthier food than red meat or chicken because it does not harm cholesterol levels and figure.

This is a dietary product that can be consumed without fear at night - it does not burden the stomach, it is quickly absorbed and improves overall health and appearance.

The most useful cooking option for the product is stewed fish. Here are 15 recipes on how to cook stewed fish deliciously.

The easiest recipe. It does not require a large number of ingredients, and the necessary composition is always in the kitchen.

This light and tasty meal goes well with a salad, the side dish will make it heavier, but if you want to make your meal hearty, boiled rice is the best choice.

• any fish to taste - something small is better; used in the recipe
• fresh mackerel;
• onions - 2 pcs.;
• carrots - 1-2 pieces;
• non-aromatic oil - for frying;
• greens - any;
• optional - lemon juice, cheese, mayonnaise, seasonings and spices.

Actions:

1. Divide the fish into two parts relative to the spine, if desired, cut into pieces. You can leave it whole - in halves.
2. Rinse, rub with salt and spices, dried ginger and thyme.
3. Cut the onion and carrot into rings (optional).
4. Heat a frying pan with vegetable oil until smoke appears.
5. Fry the onion and carrot until the oil turns orange.
6. Put the fish in the pan. Squeeze the juice from half a lemon on it.
7. Cover with a lid and simmer. If the fish does not begin to ooze, be sure to add half a glass of water, otherwise it will not be stewed fish, but fried.

When serving, you can decorate with vegetables or herbs, as well as prepare a dressing from sour cream or homemade mayonnaise. Boiled rice is a great addition to the meal!

The multicooker is gaining more and more popularity in the kitchens of Russia, and it is better than anything for cooking healthy food.

How to stew fish in a slow cooker so that it is tasty and healthy, we tell in this recipe.

What products are needed:

• fish - pollock - 2 pcs.;
• 2 onions;
• carrots - 2 fruits;
• bell pepper;
• chicken egg;
• sour cream - 200 g;
• vegetable oil for frying;
• salt, spices - at the discretion.

Any preferred fish will do. In the pollock recipe, because of its low price.

Actions:

1. Wash the fish, cut into pieces of medium size.
2. Cut all vegetables into equal pieces - for example, cubes.
3. Turn on the “Frying” mode in the slow cooker, pour a little oil into the bowl and fry the onion until a bronze hue.
4. Add carrots and fry too.
5. At the end put the bell pepper and fry for 5 minutes.
6. Put the fish pieces on the fryer.
7. Beat the egg, add sour cream to it and beat a little more. Then mix with salt and spices - for example, a mixture of seasonings for fish. If the sauce is thick, you can add a little water.
8. Pour the prepared sauce over the bowl.
9. Set the slow cooker to the "Extinguishing" mode and simmer for 40 minutes.

After cooking, pollock in sour cream served with a salad of fresh vegetables. You can cook any side dish - any cereals and pasta, as well as potatoes, are combined with such tender and juicy fish.

Amazingly tasty fish is obtained when baked in the oven with tomato sauce - such food flies off the table without a trace. The result of the recipe is the opposite of the previous one, although the same composition of the main ingredients is used for cooking. From the same products you can cook completely different dishes!

What products are needed:

• fresh fish - 1 kg, you can take sea and river fish;
• 2 onions;
• carrots - 2 fruits;
• garlic - 4-5 cloves;
• bell pepper - 1 fruit;
• tomato juice - half a liter;
• olive oil;
• salt and spices.

How to cook fish in the oven:

1. Onion cut into cubes. Grind the carrots on a medium grater (if you use a grater for Korean salad, it will be more beautiful).
2. Grind garlic and bell pepper in a blender.
3. Heat up a skillet with olive oil.
4. Fry the onions and carrots separately, then add the carrots to the onions and mix.
5. Transfer part of the frying to another container, and flatten the rest in a pan.
6. Wash the fish, divide into portions. Grate with salt and any seasonings - in this case, ground black pepper and ground coriander are used, roll on both sides in flour and put the pieces in another, clean, frying pan. A little secret - for a more interesting taste, use cornmeal.
7. Fry the fish pieces for a minute on each side.
8. Prepare the sauce - mix tomato juice, chopped garlic, bell pepper, dill, cumin, salt and ground black pepper.
9. Put the fried pieces of fish in a pan with onions and carrots. Top with the remaining roast. Pour the dish with tomato sauce.
10. Cook with a half-covered lid for at least 40 minutes.

Allow the finished fish to cool and refrigerate for 8-10 hours - then it will be even tastier! Can be served both cold and hot.

One of the best fish and tomato recipes!

Braised fish with potatoes

A very quick way to cook stewed fish from the series when guests are on the doorstep or there is no time for a long cooking. At the same time, the fish will turn out delicious, and the potatoes will make it tender and satisfying.

What products:

• fish (pollock, mullet, mackerel, pink salmon - any fish will do) - 500 g;
• white potatoes - 3 fruits;
• 2 onions;
• greens - a bunch;
• vegetable oil;
• mayonnaise (preferably homemade) - 4-5 tablespoons
• seasonings and salt.

Technology:

1. Gut the fish, wash and cut into pieces.
2. Peel onions and potatoes, cut into rings.
3. Heat up a saucepan, pour in oil.
4. Lay out the fish pieces and salt.
5. Place onion rings on top.
6. Spread the potato circles in an even layer over the onion.
7. Apply mayonnaise to potatoes with a silicone brush.
8. Add half a glass of water.
9. Simmer under a closed lid over low heat until the potatoes soften.

Serve with herbs and fresh vegetables.

How to cook delicious cod stew

Cod is a favorite fish of most people due to its soft meat and few bones. How to stew cod to make it even tastier?

What products are needed:

• fish - 2 kg;
• breadcrumbs or flour;
• salt pepper;
• frying oil.

Your actions:

1. If the cod is frozen, thaw it completely.
2. Clean fresh fish, wash and cut into equal pieces.
3. Prepare the breading - mix with breadcrumbs or flour, salt and pepper.
4. Roll the fish pieces in breadcrumbs.
5. Heat the pan and fry the cod on both sides until crusty.
6. Lay out the pieces on a plate.
7. Clean the pan and put the fish back in.
8. Pour a little water and simmer under a closed lid for 20 minutes.

If desired, at the stage of stewing, you can add cream, sour cream, or other sauce.

At the finish, the meat should be completely white - without pink and red streaks.

Serve with vegetables, potatoes or rice.

Mackerel step by step

Mackerel has a budget price, a pleasant taste with a slight bitterness and a variety of dishes that can be prepared from it. We present the recipe for stewed mackerel in sour cream dressing - you get a tender and juicy dish where fish and vegetable flavors mix.

What products are needed:

• mackerel - 2 pcs.;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• sour cream of any fat content - 150 g;
• salt, pepper - at the discretion;
• vegetable oil.

Steps to prepare a wonderful fish stew in sour cream:

1. Wash the mackerel, cut off the tails, fins and cut into rings 2-3 cm thick, remove the insides from each piece, wash again. Grate with salt and spices.
2. Finely chop the vegetables.
3. Fry in a pan for 1-2 minutes.
4. Put the rings of mackerel there.
5. Add sour cream, stirring the contents of the pan with a silicone spatula.
6. Simmer covered for 40 minutes.

It turns out very nutritious, satisfying and juicy.

Pike stewed in a slow cooker

Many do not dare to buy and cook pike because of the widespread opinion about the specific taste of fish. But pike is one of the most delicious freshwater fish, and in order not to taste mud in food, you need to be able to cook it correctly. How to do this - we explain using the example of stewed pike in a slow cooker.

What products are needed:

• pike - 1 medium;
• 2 onions;
• carrots - 1 fruit;
• potatoes - 3 fruits;
• mushrooms - preferably champignons - 6 pcs.;
• wheat bread - 2 pieces;
• garlic - 4 cloves;
• half a lemon;
• salt, spices;
• butter;
• vegetable oil.

Cooking in a slow cooker:

1. Wash and gut the pike. Remove the skin carefully. Cut into small pieces, removing the bones.
2. Grind carrots, onions in a blender or using a vegetable cutter.
3. Cut the peeled potatoes into small cubes.
4. Separate the crumb from the bread slices and crush in melted butter.
5. Mix pieces of pike, chopped vegetables and potatoes, bread, salt and spices.
6. Put the resulting minced meat into the skin from the pike and, using culinary thread or toothpicks, sew the edges together, forming a whole fish shape.
7. Lubricate the multicooker bowl with vegetable oil and put the pike in a circle.
8. Set the "Bake" mode to 1 hour.
9. Shortly before cooking, peel the lemon from the skin and cut into slices. Put on pike.

It is better to serve stuffed pike with potatoes and vegetables. It turned out a kind of roll, which is impossible to refuse!

Hake fillet with carrots

Hake is not considered a worthy fish - but this is due to the shortcomings of its storage, transportation and sale. If you buy the right fish - a whole carcass, frozen by shock freezing, then you will be surprised - this is a delicious and juicy fish that makes an amazing hearty meal!

What products are needed:

• hake - 5 whole carcasses;
• 5 bulbs;
• carrots - 3 fruits;
• tomato juice - 3 table. spoons;
• salt pepper;
• vegetable oil.

Recipe in a pan - stewed fish with carrots and onions:

1. Frozen hake put in a large saucepan, cover with water until completely covered and turn on medium heat. Boil for 6-7 minutes after boiling water, turn off the heat and drain the water.
2. When the fish has cooled, remove the skin, cut off the tails and fins and remove the meat from the bones - here you have the fillet.
3. Salt the fillet, pepper and put in a frying pan with a thick bottom.
4. Peel the carrots and chop in a blender or with a grater. Fry in a pan for 10-15 minutes. At the end, add tomato juice. You can use tomato paste mixed with ordinary water, and if possible, the pulp of fresh tomatoes.
5. Cut the onion into rings and fry separately from the carrots until golden brown.
6. Spread the onion over the hake fillet in an even layer. Then cover with a layer of carrots and tomatoes.
7. Add a little water - no more than half a glass - and simmer under the lid for 20 minutes.

This dish can be varied by adding additional layers - greens, grated celery. You can add grape bite to the pan. It is better to let the finished dish cool and cut into neat portions.

It goes well with boiled rice and fresh vegetables.

How to extinguish pollock in a pan

One of the dietary types of fish is pollock - the most useful and valuable sea fish. It fits perfectly into the diet of people who monitor their health, and even small children - thanks to the nutritional composition.

A salty and spicy lunch is obtained from pollock according to the following recipe.

What products are needed:

• pollock - 3 pcs.;
• pickled cucumbers (preferably gherkins) - 1-2 pcs.;
• nuts - walnuts, pine nuts or pistachios;
• sour cream - 100 g;
• salt pepper;
• non-aromatic oil;
• a bunch of any greens.

Preparing stewed fish is very simple:

1. Grind nuts, gherkins, herbs, sour cream and salt and pepper in a blender.
2. Cut the peeled pollock into portions.
3. Grate the fish with salt, spices and fry in a pan on both sides for 2 minutes.
4. Put the fried pieces in a clean pan, pour over the sauce prepared in a blender and simmer under the lid for 20-30 minutes.

That's all - the original and tasty dish is ready!

capelin recipe

It is customary to fry capelin, but this fish, stewed with onions and carrots, acquires new colors and looks harmoniously on the everyday table.

What products are needed:

• capelin - 12-15 pieces;
• bulb;
• carrot;
• butter - 1 tbsp. l.;
• salt pepper;
• greenery.

How to cook fish stew with vegetables:

1. Defrost capelin. It is better to defrost in the refrigerator - so useful substances will be preserved in it and fewer microbes will develop. True, this method requires more time than the usual defrosting. If there is no time, here is another safe way - put the fish in cold salt water for 1.5 hours.
2. Cut off heads, tails, remove giblets and films.
3. Cut the onion and carrot into rings.
4. Put capelin close to each other in a heated pan - choose a small pan, put onion and carrot rings on top. Sprinkle with salt and spices, a special seasoning for fish is good.
5. Cut the butter into small pieces and spread over the top layer of carrots and onions.
6. Pour water, half covering the contents of the pan, simmer for 20 minutes.
7. Leave the fish to languish a little under the lid.

Serve with any side dish or vegetables.

Braised carp with onion

Carp is delicious in any form, but out of habit, many housewives simply fry it, but you can diversify the table and refresh it with stewed fish with vegetables!

What products are needed:

• carp - 1 pc.;
• bulb - 4 heads;
• flour - 2-3 tbsp. l.;
• vegetable oil;
• 3% table vinegar - 5-6 tbsp. l.;
• salt, sugar and seasonings - ground cloves, bay leaves and black pepper are great.

Your actions:

1. Peel the carp, remove the insides - if there is caviar, do not throw it away, you can make wonderful cutlets - wash and cut into portions.
2. Rub the fish with salt and black pepper, roll in flour and fry on both sides until crusty.
3. Cut the onion into rings and fry in a separate pan until caramelized. Transfer part of the onion to a saucepan or pan, add ground cloves, bay leaf, pepper, vinegar and mix thoroughly.
4. Put the pieces of fish in the same saucepan, top with the second half of the onion. Pour a little water and simmer over low heat until fully cooked.
5. When serving, decorate the fish with herbs.

Pink salmon dish

Pink salmon is considered by many to be rather dry, but if it is properly stewed, you get a tender and juicy dish that you can’t tear yourself away from.

What products are needed:

• pink salmon - 1 kg;
• onion - 2 heads;
• wheat flour;
• mayonnaise;
• vegetable oil;
• salt pepper.

Your actions:

1. Peel pink salmon from scales and remove offal - this is easier to do while it is frozen.
2. When the fish is thawed, cut into pieces of any desired shape and size.
3. Mix salt and pepper with flour.
4. Roll each piece of fish in flour.
5. Fry fish steaks in a pan with vegetable oil until crispy.
6. Peel the onion and cut into rings.
7. Fry in a separate pan to a caramel color and add mayonnaise to it - 3 tablespoons, mix and let it simmer a little.
8. Lay out the fish.
9. Stew the fish for 10 minutes, pouring onion and mayonnaise sauce.

Serve with boiled potatoes and fresh herbs.

Salmon stewed in cream

Salmon is a tasty fish. Try cooking it in a creamy sauce - this recipe will certainly please lovers of fish and cream.

What products are needed:

• salmon - 0.5 kg fillet;
• a package of any frozen vegetables;
• cream - 200 ml;
• butter - 1 tbsp. l.;
• flour - 1-2 tablespoons;
• olive oil - 1.5 tbsp. l.;
• lemon - 0.5 pcs.;
• fresh greens;
• salt, spices.

Your actions:

1. Defrost the salmon.
2. Fry the vegetables in a pan with a little oil.
3. Melt the butter in a ladle, add flour, cream in parts and cook for 5 minutes. The sauce is ready.
4. Remove moisture from the salmon with a towel and fry in olive oil on both sides.
5. Add cream sauce, herbs, salt and spices to the fish. Simmer for 10 minutes.
6. Put vegetables on one side on a large dish, and pieces of salmon in a creamy sauce on the other.

Simple and very tasty.

Braised trout in pots

Cooking in a pot has a lot of advantages - no oil is needed, the dish retains all the tastes and aromas, nutrients, healthy heat treatment.

What products are needed:

• trout - whole fish;
• garlic - 2-3 cloves;
• tomatoes - 2 pcs.;
• hard cheese - 100 g;
• olives or olives - 50 g;
• salt.

Your actions:

1. Gut the trout, clean and wash.
2. Remove the meat from the bones and cut into medium-sized cubes.
3. Put the fish in pots. Sprinkle with salt, if desired - spices or herbs.
4. Cut the tomatoes into rings and put 1 ring on top of the fish.
5. Cut the garlic into thin slices and put on top of the tomatoes.
6. Cut olives into halves or quarters and put in pots.
7. Grate the cheese and sprinkle the "cake". If desired, you can add sour cream or cream - it will be softer and juicier.
8. Put in the oven and bake for 25 minutes.

Cooking in spicy sauce

Fish stewed in spicy sauce has a name - "Khraime". This recipe comes from Jewish culture and has gained a lot of popularity due to the excellent combination of ingredients and the tart taste of the peppers.

How to cook spicy fish in tomato with vegetables - below.

What products are needed:

• fish - any white fish; for example, perch, 0.5 kg;
• tomatoes - 6 pcs.;
• tomato paste - 2 tablespoons;
• sweet pepper - 1 pc.;
• whole hot chili pepper - 1 pc.;
• bulb;
• garlic - 3 cloves;
• vegetable oil;
• salt pepper;
• seasonings - zira and cumin;
• bunch of fresh herbs.

Your actions:

1. It's best to start with the hot sauce. To do this, peel and cut the tomatoes, sweet peppers and onions into equal cubes. Place in a saucepan or saucepan.
2. Add spices to them - zira, cumin and black pepper, and chopped chili peppers.
3. Add 2 tablespoons of vegetable oil, mashed garlic, half a glass of water to the sauce. Salt, pepper to taste.
4. Simmer the sauce over medium heat for 5-10 minutes. Put the tomato paste into the saucepan.
5. Clean the fish, gut, wash and chop into neat pieces.
6. Add the fish to the sauce and simmer for another 10 minutes.

If you let the dish cool and brew, it will be even tastier. Ready khraime served with fresh herbs. The sharpness and juiciness of this dish will not leave anyone indifferent.

Even 10 years ago, carp could be called a delicacy only with a smile. But today, fish, seafood and gifts of the rivers deservedly belong to this category. Therefore, we often cook them on holidays and strive to make them very tasty. Pike fried in sour cream, squid stuffed with mussels and rice, carp in the oven with potatoes… Why not a solemn menu! The main thing is to properly and tasty prepare the marinade in order to marinate the fish in it at home. How long should marinate? it is advisable to marinate overnight so as not to waste time and prepare a delicious dish for the whole family in the morning. In addition, cooking fish is not at all difficult!

What kind of animal is this, carp?

This fish belongs to the carp family. And what are all carps famous for? That's right: a lot of bones and the smell of mud. Although our hero is still better than an ordinary carp: of course, there are bones in it, but there are much fewer of them. Yes, and there is so much meat on the barrels that this fish was even called the “river pig”. Therefore, with proper processing, delicious, juicy, tender dishes are obtained from it.

But before you cook them...

• Choose the right fish. To prevent carp baked in the oven from “spreading” on guests’ plates, do not buy an ice cream copy. It should be exceptionally fresh, with "glassy" transparent eyes and red gills. Weight does not matter, but the larger the fish, the more meat it has, respectively.
• Split correctly. We will not talk in detail about gutting fish, it is not difficult. The main thing is to qualitatively remove the insides from the cut abdomen, remove the sharp fins and rinse the carcass well before cooking.
• If you plan to serve the whole fish on the table, the carcass should be left with the head. If you prefer portioned serving, divide the fillet into 2 parts along the spine, remove large bones.
• Eliminate odor properly. So that the dish does not smell like river mud, soak the carcass for 20-30 minutes in milk. If you plan to bake a whole carp, instead of soaking it, you can put a bunch of dill in your belly, which will absorb an unpleasant “aroma”.

How to cook and serve fish

Despite the many recipes for making carp, there are a few general rules.

• Fish can be fried, boiled, stewed. But the most delicious carp, of course, baked. In addition, it is the lowest calorie.
• How to cook carp in the oven? In foil! This is the only way the fish will remain juicy, and the rest of the ingredients will reach readiness.
• In order for the dish to acquire a beautiful crust 10 minutes before cooking, the foil must be removed.
• The fish is prepared quickly: large - about 40 minutes, small - about 20 minutes. Place in a well-heated oven.
• Serve it only hot: from the oven to the table.
• As a side dish, all vegetables, without exception, are suitable.

4 baked carp recipes

Now choose your recipe for baked carp in the oven. Let you get the fish as in the photo juicy and tasty. And cook it with pleasure!

Classic recipe: carp with onions

You will need:

• big carp,
• large bunch of dill
• 2 large onions
• 100 grams of butter,
• salt and pepper.

Cooking step by step

1. Prepare the fish, rub inside and out with salt and pepper.
2. Peel and coarsely chop the onion, wash the greens and leave in a bunch.
3. Place the carcass on a baking sheet lined with foil. Place pieces of butter, onions and herbs in the abdomen.
4. Put the remaining onion and a couple of sprigs of greens on top of the fish. Wrap in foil.
5. Bake in the oven at 200° until done.
6. Before serving, remove greens with onions from the belly. But their flavors will remain in the dish!

Step by step recipe. Carp in the oven in sour cream in foil or sleeve

You will need:

• big carp,
• 300 grams of onion
• 300 ml sour cream
• salt and pepper.

Cooking

1. Mill the carcass, remove large bones. Salt and pepper.
2. Peel the onion, cut into rings.
3. Place a piece of onion in a baking dish. Top - carp fillet skin down. Put the rest of the onion on it.
4. Spread thickly with sour cream and cover with foil.
5. Bake for about 30 minutes, then remove the foil and put the mold in the oven for another 15 minutes. This baked carp in the oven in foil turns out incredibly tender!

Hearty recipe: carp with potatoes

This simple recipe on how to cook carp in the oven with potatoes can become a lifesaver on weekdays and holidays. But since all the components of the dish are edible, the carcass must be soaked in milk!

You will need:

• carp,
• 4-5 large potatoes,
• large bulb,
• bell pepper,
• salt, pepper, favorite spices,
• mayonnaise.

Cooking

1. Peel and cut the potatoes into thin circles, salt.
2. Chop the onion into half rings, bell pepper into cubes.
3. Prepare the fish, rub with spices, salt and pepper.
4. Grease a baking sheet with vegetable oil, put potatoes, onions, peppers. Place the fish carcass on top.
5. Brush with mayonnaise if desired and cover with foil.
6. Bake until cooked, then remove the foil and brown the dish for 10 minutes.

Stuffed carp baked in the oven

You will need:

• big carp,
• at least 500 grams of your favorite vegetables (potatoes and carrots, broccoli and cauliflower, onions and green peas are suitable),
• 150 ml sour cream
• 1 egg
• a tablespoon of breadcrumbs,
• 200 grams of cheese
• greenery.

Cooking

1. Peel and cut vegetables into cubes, fry everything (except potatoes) in a pan for 5-7 minutes, lightly add salt and pepper.
2. Peel the fish carcass, soak in milk, put in a baking dish, grate with salt and pepper.
3. Put fried vegetables and potatoes inside.
4. Prepare a sauce from a mixture of breadcrumbs, sour cream and eggs, pour fish over it.
5. Cover with foil and bake for 30 minutes.
6. Remove the form from the oven, remove the foil and pour the carp abundantly with grated cheese. Place back in the oven for 10 minutes.

Now you know how to bake a whole carp in the oven and cook a delicious fillet. Try this fish in different dishes and you will never be disappointed!

Video: how to cook carp in the oven