There are many recipes for frying carp in the oven. China is considered the homeland of this freshwater fish. Over hundreds and thousands of years, this river fish product has penetrated into the cuisine of many countries, and each of them has its own technologies for baking carp. Today it is difficult to say which nationality first cooked carp in salt in the oven, but this method is still quite common today.
If you are worried that the carp under the salted paneer will come out too salty, then we hasten to reassure you - the fish will take exactly as much salt as it needs. But under the mineral crust, the product will better retain its juices during baking.
How to fry carp in the oven with salt
It is best to bake a whole fish in the oven in this way. In the case of carp, salt paneer is twice as convenient, since this aquatic inhabitant is a freshwater fish.
Consequently, meat can emit a characteristic smell of mud and have a specific taste. Table salt acts as an excellent sorbent.
Some chefs, by the way, when preparing carp fried in the oven in a shell of salt, do not remove the scales of the fish during cleaning: after cutting the finished fish dish, only the meat is eaten. So, we take the carp, clean it and gut the insides.
Don't forget that the eyes and gills should also be removed.
We wash and dry the prepared carcass. To give a fish dish a spicy taste, you can season the carp with spices and use herbs (we’ll hide a few sprigs of parsley, cilantro or something else in the fish’s belly).
How to deliciously cook boneless carp in the oven
Carp is considered a very bony fish; it especially has a lot of small bones, which cause a lot of inconvenience when eaten. But the meat is very tender, sweet and juicy. But to get rid of the bones, it is enough to spend some time during cooking to remove them.
It is recommended to use large fish, approximately 2 kilograms. It is much easier to pick out all the bones from a large carcass.
Boneless carp made according to this recipe turns out incredibly tasty. The main thing is to prepare all the components in the proportions indicated in the recipe. For preparation you will need the following ingredients:
- fresh carp, preferably live, weighing at least two kilograms;
- spices and seasonings intended for fish - 30-40 grams;
- 450-500 grams of premium wheat flour;
- to add a pleasant aroma, you can add ground black pepper; half a tablespoon will be enough;
- two heads of onions;
- potato tubers – 4-5 pieces;
- two fresh lemons;
- 380 ml vegetable oil;
- a glass of sour cream, it is better to use natural, rustic sour cream. If you use store-bought, it is better to take one with a high fat content, at least 20%;
- a piece of cheese (hard) per 100 grams;
- dried dill.
Before cooking, fish should be gutted and scaled.
It is important to strictly follow the recipe; this will help you make a delicious treat for a family dinner or for a holiday table. For this reason, the first step is to properly clean the fish. First you need to use a sharp knife to remove all the scales. Also, do not miss the areas under the fins, because there are also small scales there. After removing the scales, rinse the fish thoroughly under cool water.
Next, we proceed to clean out the insides and carefully cut the abdomen. We carefully remove the giblets with our hands. After removing the entrails, rinse the carcass again. When washing, we pay special attention to the inside; it is imperative to remove all the dark film, otherwise the taste of the carp may deteriorate greatly.
Cooking features
Once the carp is cleared of scales and entrails, you can begin cooking. It is better to cut off the head, fins and tail; these parts will not be required. If you still decide to leave the head, then the recipe recommends removing the gills, because they can spoil the carp taste.
It is not necessary to remove the bones. To prevent them from being felt, it is enough to make cross-shaped cuts on the surface of the carcass. They are recommended to be performed on both sides. When baking, the bones will simply dissolve.
After the fish is cut, it needs to be rubbed with salt on top and inside. Place the carcass in a large cup. We wash the lemons and squeeze the juice out of one. Pour lemon juice over the carp and leave to marinate for about 15 minutes, but more often the recipe recommends leaving it in the marinade for half an hour.
To avoid feeling the bones, it is necessary to make cuts on the carcass
While the carp is marinating, prepare the remaining ingredients:
- peel the onion, it is better to rinse it with cold water, cut the heads into thin circles;
- a piece of cheese must be rubbed through a grater with a large grid;
- pour flour into a cup, add fish spices, dill, add vegetable oil and stir so that the spices are evenly distributed throughout the mixture;
- the result should be a thick flour paste;
- peel the potato tubers, wash them well, the peeled potatoes can be placed in cold water so that there are no dark spots on the surface;
- Cut the remaining lemon into thin slices.
Forming and baking
After all the ingredients are ready and the carp is marinated, you can begin to form the dish and bake it. The baking dish or baking sheet must be thoroughly coated with vegetable oil on all sides.
Another option to avoid feeling the bones is to fillet the carcass.
The formation process is carried out according to the following scheme:
- Divide the flour mixture into two parts, place one part on the bottom of the mold in an even layer;
- place the chopped onion slices on top of the flour base, they should completely cover it;
- Place lemon slices in a thick layer on top of the onion; they will add additional flavor and juice to the fish;
- Next we make a mixture for rubbing the carp. Sour cream needs to be mixed with vegetable oil; 70 ml of oil will be enough for a glass of sour cream;
- marinated carp should be rubbed on all sides and inside with sour cream sauce;
- place the fish on a tray, spread the remaining sauce;
- peeled potatoes must be cut into small slices with a thickness of no more than 3 mm;
- place potato pieces on top of the fish;
- The potatoes should cover the carp in an even layer.
After everything is ready for baking, you need to preheat the oven; the recipe advises preheating it to 180 degrees. Place the pan in the preheated oven and leave to bake.
Cook using this recipe for 30-40 minutes, and regularly monitor the condition of the fish. After the juice appears, you need to pour it over the carp.
You can use cheese to decorate and add flavor.
Approximately 10 minutes before cooking, sprinkle grated cheese on top. During the baking process, an appetizing and aromatic cheese crust will appear on the surface of the fish. Then you can remove the pan from the oven, after 5 minutes you can put the carp with the rest of the ingredients on plates.
Shell solution
Now you can start preparing the mixture for the salt shell. Use for a mixture of table and sea salt.
Pour the salt into a deep container, add a little water, stirring constantly until a mushy mass forms in the bowl. You need just a little water: no more than 3-4 tablespoons per 1000 g of salt.
To prevent carp in salt in the oven from losing its shell, the protein from a chicken egg will help make the solution stronger. In this case, the proportions for preparing the saline solution are: 1000 g of salt, 2 tablespoons of water, 1 chicken protein.
The process of baking fish in its shell
It's time to move on to the next stage - “packing” the carp in salt. Carp fried in the oven is considered a healthier fish dish (although fish itself is a very healthy food product) than, say, fried in a frying pan.
Another positive point is that when baking food in its own juice, more nutrients from the product are retained.
How to fry carp in the oven if we cook it in salted paneer? A carefully prepared dish can become a decoration even for a holiday table. Some housewives cover only the body of the carp with salt, leaving the head and tail uncovered (the meat retains its juiciness, the fried limbs serve as decoration).
We put a little salt mixture on a baking sheet, place our carp on top, and then “wrap” the fish with the remaining salt. We correct the edges so that there is not a single gap anywhere, and into the oven.
How to fry carp in the oven: heat treatment period
The oven should be preheated to 220 degrees, the fish should be baked for 30-40 minutes at the same temperature. It is recommended to remove the salt shell no earlier than 15-20 minutes after preparation.
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Delicious recipes for the holiday
There are many options for fish dishes for a feast, but you need to choose the most delicious and easiest to prepare. A few tips will help you make boneless carp with juicy meat and a golden brown crust. Serve as a separate dish (especially when stuffing a carcass or baking in the oven with potatoes) or complement it with a light side dish of vegetables.
Stuffed boneless carp is perfect for a holiday and a large number of guests. There is enough stuffed fish for everyone, so it is recommended to choose a carcass that weighs 2-3 kilograms. For a family dinner, it is better to make a couple of small fish. Products for cooking whole carp in the oven:
- fresh carp – 1-2 pcs.;
- large carrots – 1 pc.;
- two small onions;
- champignons – 200 g;
- lemon (or two limes);
- sour cream – 4-5 tbsp. l;
- parsley or dill - a bunch;
- Sunflower oil – 2 tbsp. l;
- salt, seasonings.
How to bake fish in foil with mushrooms? To ensure that there are no bones in the fish, it is necessary to cut it correctly. First you need to remove the scales, then cut out the fins, gills, and tail. Next, make 2 cuts (on the sides of the ridge), reaching the head and tail. Cut the resulting strip and gently pull, removing the ridge with large and small bones. All that remains is to take out the insides, rinse, rub with spices, salt and sprinkle with lemon juice, leave for a while. To prepare the filling, you need to finely chop one onion, grate the carrots and fry the vegetables until golden brown.
Denis Borisov
Assistant chef of the restaurant "Fisherman's House"
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Cut the mushrooms into slices and place in a frying pan, simmer for 5 minutes. Add sour cream, stir and cool slightly, add fresh herbs. Stuff the carcass with fried vegetables, close the belly with toothpicks, and transfer to a baking dish with foil.
Chop the second onion into rings and add to the fish, wrap everything in foil. Baking time for carp at 200 degrees is approximately 40 minutes.
Carp stuffed with rice, chicken egg and vegetables turns out to be very filling and tasty. You always have food on hand, so you can often delight your family with such an interesting dish. It doesn't take any longer to prepare than past simple recipes. What ingredients do you need for mirror carp in the oven:
- fresh fish – 2.5 kg;
- rice - ½ cup;
- sweet pepper – 1 pc.;
- onions – 2-3 pcs.;
- dill - several sprigs;
- Sunflower oil – 3-4 tbsp. l;
- mayonnaise – 2 tbsp. l;
- salt, pepper mixture.
How to bake fish in the oven without foil? Rinse the rice and cook until half cooked. Cut the onion into cubes and place in a frying pan with oil. Then add chopped bell pepper, chopped dill, salt and pepper. Sauté until golden brown, then mix with boiled rice. Wash the carcass, gut it, cut off the gills and make several cuts not reaching the bones. Rub the fish with spices and salt, transfer to a baking dish, and fill with the prepared mixture. To prevent the filling from falling out, you need to secure the cut with wooden skewers or thread. It is better to insert several onion rings or lemon slices into the cuts for a juicier pulp. Place the baking sheet in the oven, bake for 40 minutes on one side, then carefully turn over, grease with mayonnaise and cook for another 20-25. The dish should be served as the main dish, and it can be supplemented with fresh herbs and vegetables.
The carp in the bag turns out tender and very aromatic, because all the juice and smell remain inside the bag. It’s better to cook it right away with potatoes, so that you can make fish and a side dish for the main dish in a short period of time. It turns out very tasty when using mushrooms or tomatoes, but these products are used as desired. List of ingredients for carp in the oven:
- carcass, weighing 1 kg;
- young potatoes – 8-12 pcs.;
- onions – 2 pcs.;
- carrots – 1 pc.;
- garlic - a few cloves;
- white wine – 200 ml;
- lemon – 1 pc.;
- mayonnaise - to taste;
- salt, hot pepper and aromatic herbs.
How to cook carp in the oven in foil or a bag? Cut the fish into medium pieces without large bones, wash and dry. Sprinkle generously with a mixture of pepper and herbs, add chopped onion and salt. Pour lemon juice, stir, pour wine and leave to marinate for 20-30 minutes. Small potato tubers can be cut in half and left unpeeled. Old and large potatoes will have to be peeled, then cut into slices, lightly salted and added chopped garlic. Tie a bag on one side, transfer the potatoes to a baking sleeve and sprinkle with sunflower oil, mix well. Distribute the fish on top, grease each slice with mayonnaise, and tie the other side of the sleeve. Baking time for fish at 180 degrees is about one hour; be sure to make several punctures in the bag when it is inflated.
One of the interesting recipes is carp in beer. All guests will certainly like it, as the fish turns out tender and juicy with a crispy rye bread crust. It is especially recommended to prepare sour cream sauce, which will complement any dish. You will need the following products for fish in the oven:
- carcass – 1.5-2 kg;
- two large onions;
- bell pepper – 2 pcs.;
- light beer – 1 l;
- olives – 1 jar;
- celery (stems) – 4 pcs.;
- two carrots;
- lemon – 1 pc.;
- vegetable oil – 80 ml;
- rye bread or breadcrumbs – 200 g;
- salt and seasoning mixture.
How to cook fish in the oven without foil? Clean the fish, gut it, cut off the gills and fins, make mesh-shaped cuts. Rub with salt and seasonings, sprinkle with lemon juice. Leave at room temperature for half an hour. Cut all vegetables into large cubes and fry with butter until soft. Place the vegetable mixture on a baking sheet, place the carcass on top and pour beer over it. The carp will be cooked in the oven at a temperature of 180 degrees for 50-60 minutes. Every 15 minutes it is better to pour beer over the fish so that it is maximally saturated and juicy. 10 minutes before the end of cooking, sprinkle with crushed rye crackers or breading mixture. Serve the carp with lettuce leaves, olives and lemon slices.
