Recipe for fried carp in Astrakhan style. Calorie, chemical composition and nutritional value.

Heh from carp

Heh is not the name of the dish, but a certain technology for its preparation. Khe is prepared not only from fish, but also from meat and poultry. Koreans' khe is always terribly spicy - they say this is so that one person cannot eat too much.

Ingredients:

• 1 fresh large carp (weighing about 2 kg)
• 1 small daikon radish
• 1 large carrot
• 1 small sweet red pepper
• 1 tbsp. l. vinegar essence
• 2 tbsp. l. vegetable oil
• 1 tbsp. l. soy sauce
• 5 cloves garlic
• pinch of sesame
• ground coriander on the tip of a knife
• black pepper
• hot red pepper
• coarse salt

Cut the fish into fillets, remove the skin, cut the flesh into pieces approximately 2 cm in size. Place in a bowl, season with vinegar essence and leave for 1 hour in the refrigerator, stirring from time to time. Then remove the bowl from the refrigerator, salt the fish and pepper with black pepper, stir, transfer to a colander. Cover with film, press with a not very heavy weight and place in the refrigerator on a dish where the juice along with excess vinegar can drain for 30 minutes.

Peel the carrots and radishes and finely chop them. Mix the carrots and radishes with the fish, add soy sauce and chopped garlic. Heat the vegetable oil with coriander, hot pepper to taste and sesame seeds almost to a boil and, without letting it boil, pour this oil over the heh. Stir. Wash the sweet pepper, remove the seeds along with the stalk, and thinly slice the pulp. Serve the heh garnished with sweet red pepper.

Advice! The most delicious heh comes from large fish - from 2 to 5 kg. Pike, silver carp, white fish, mullet, and catfish are suitable. Heh is also made from frozen fish, but then it must be cut frozen, like planed fish, into strips and not into cubes, otherwise the fish will fall apart.

Recipe for fried carp in Astrakhan style. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Roasted carp in Astrakhan style”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Astrakhan fried carp is 235.1 kcal.

• Serving = 120 g (282.1 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Carp baked with onions, lemon and potatoes

A real culinary masterpiece, especially for serving on a holiday table! The fish turns out juicy, tender, aromatic.

Products (for 4 servings):

• Carp (carp) - 1 pc. (1.5-2 kg)
• Onion, large - 1 pc.
• Lemon - 0.5 pcs.
• Potatoes - 2-3 pcs.
• Butter - 50 g
• Vegetable oil – 30 ml
• Salt - to taste
• Ground black pepper - to taste
• Fresh greens (for serving) - to taste

How to cook baked carp in the oven:

1. Baked carp - step No. 1 Prepare the necessary ingredients. Buy only live fish! Peel the onions and potatoes.
2. Step No. 2 Clean the fish from scales, remove the entrails and gills. Rinse the fish thoroughly inside and out. Make transverse cuts on the carcass, approximately 1 cm apart.
3. step #3 Salt and pepper the fish carcass inside and out.
4. Step No. 4 Coat the fish with butter, trying to rub it into the cuts.
5. step #5 Cut the onion into rings.
6. Step No. 6 Grease the mold with vegetable oil and place onion rings in it.
7. Step No. 7 Place carp onion.
8. step #8 Cut the potatoes into slices.
9. Step #9 Place the potatoes in the pan next to the fish.
10. Step No. 10 Cut half a lemon into circles, place inside the fish and on top. Place the dish with the fish in the oven. Bake carp (or carp) weighing about 2 kg for about 60 minutes at 200 degrees. The heavier the fish, the longer it will take to cook, and vice versa.
11. Step No. 11 Remove the finished baked carp from the oven and let the fish cool slightly.
12. step No. 12 After this, carefully transfer the baked carp to a dish using two spatulas, being careful not to break it, as the fish will be very soft. Then place the baked onions and potatoes on a dish, garnish the fish with fresh herbs and serve.

Delicious carp in white wine

Vegetables baked in the oven with fish (it could very well be carp) are very tasty. Cooking recipes in general are very similar to each other, only some components that are added or removed from a particular dish differ.

One of the simplest and at the same time original dishes is carp stewed in wine. To prepare it we will need:

1. Fish fillet.
2. Soy sauce.
3. Olive oil.
4. Juice of one lemon.
5. Dry white wine.
6. Coarse salt.
7. Spices: thyme, thyme, rosemary, tarragon and others.

Let's start preparing the dish by cutting the fillet into separate pieces and placing the fish in a bowl. Next, prepare the marinade by combining soy sauce with wine and olive oil. Pour the resulting mixture over the fish, adding salt and spices. It is necessary to marinate the carp for at least half an hour. At the same time, do not forget to periodically turn the pieces.

Next, preheat the oven to 180 degrees and bake the fish for about forty minutes. During cooking, you can pour sauce on top of our carp. Once cooked, the fish can be served with any side dish, adding a slice of lemon. The best carp dishes can even become a decoration for the holiday table.

Whole in the oven

Carp is not as bony as other river fish. You just need to cut the small bones with a knife before placing it in the oven. And if you cook carp correctly, you won’t be able to pull away such a fish by the ears and such a fish will instantly disappear from the table.

1. Let's cut into the abdominal cavity and remove all the insides. Check for caviar in the abdominal cavity. In a large carp there can be a lot of it, a whole plate. It can be fried separately, salted and rolled in flour.
2. Remove the gills. When the whole head is baked in the oven, the head is usually not cut off.
3. We chop the carp first along and then across to cut through the small bones that are located near the ridge. Salt and pepper our fish on both sides. You can soak our fish in lemon and rub a piece of lemon where the insides were. This way we will get rid of the smell of mud. You can pre-soak the fish in mayonnaise.
4. Cut the potatoes into slices, add salt and pepper, pour in sunflower oil and place around the carp.
5. Put it in the oven. When the carp begins to crust over. Lubricate with mayonnaise. Cover with foil and place back in the oven. And bake at 200 degrees until golden brown. Our fish, when baked, will look very attractive and appetizing.

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.

Ingredients:

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

Cooking method

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.

Subtleties of cooking carp

The meat of this river dweller can smell like mud. There are several ways to deal with it:

Before you start frying the carp, add a few drops of lemon juice to a heated frying pan or sprinkle it on the fish itself;

for 1.5-2 hours, place the cut carcass in water with a small amount of ground pepper, bay leaf and a tablespoon of vinegar;

Soak the prepared carcass in milk with added spices to taste.

Milk will also prevent the fish fibers from falling apart during cooking.

Up

How to fry carp in a frying pan

Fried carp is an unusually tasty and nutritious dish. The juicy and dense texture of the meat is suitable for frying in a pan. The most acceptable way is to cook carp in batter. It will protect the fish from drying out and make it rosy and crispy. To eliminate the specific smell, you should marinate the fish pieces in lemon juice.

Ingredients:

• carp - 1.5 kg;
• egg - 2 pcs.;
• milk - 125 ml;
• sour cream - 60 g;
• lemon - 1 pc.;
• oil - 80 ml;
• flour - 200 g.

Preparation:

1. Peel the carp and cut into portions.
2. Before preparing fried carp, marinate the fish pieces in lemon juice.
3. Beat eggs with flour, milk and sour cream.
4. Dip the fish in batter and fry in oil for 5 minutes on each side.

How to choose the right fish

In order for the dish to be good, you must choose the right fish. To do this, in the store you need to look closely at chilled carcasses that have not been frozen. This is due to the fact that carp loses its taste due to low temperatures.

Other aspects should also be taken into account.

1. The scales of the fish should not have spots or other defects. It should be smooth and covered with clear mucus.
2. The gills must have a bright pink-red hue. If they are cloudy or gray, it means that the carp has been on the counter for a long time.
3. The eyes should protrude slightly and be transparent. If you notice cloudy and sunken eyes, refuse to purchase, as the fish was caught a long time ago.

If you cannot find chilled carp, then you should choose the right frozen fish.

1. If the carcass is covered with ice glaze, pay attention to whether it is even. If yes, then you can buy. If not, this means that the freezing was unsuccessful and it could spoil during transportation.
2. If the fish was frozen dry, then there should be no ice on it. The surface should not be uneven or bumpy.

Of course, when buying frozen fish, part of its taste will be lost, but if you know how to cook carp in the oven correctly, this will be almost unnoticeable.

Dishes are best decorated with lemons, herbs or vegetables

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.

Ingredients:

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

Preparation

1. The fillet pieces are salted, peppered, seasoned with seasonings and left for 20 minutes.
2. Chop the onion, season with mayonnaise, and place in a pillow-shaped mold.
3. 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.
4. Remove the foil and brown for another 10 minutes.

Preparing carp for baking

Carp can appear in the kitchen alive, chilled, frozen or as a frozen fillet.
The entire preparation process comes down to several operations: thawing (for frozen carp), cleaning, gutting, cutting. 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.

We recommend reading: Recipes for making fish soups from pink salmon

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).

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.

FISH BAKED WITH VEGETABLES

Ingredients:

• 1 carcass of carp (you can take pollock),
• 1 zucchini,
• 1 carrot,
• 1 onion,
• 2 tomatoes
• vegetable oil,
• salt.

How to cook:

1. You can use any fish for vegetables; it tastes best with river carp or pollock.
2. Peel the zucchini and cut into medium pieces.
3. Cut carrots and onions into half rings on top. Add salt.
4. Place fish on top, previously cleaned, salted and greased with vegetable oil.
5. Place pre-peeled and sliced ​​tomatoes between the pieces of fish.
6. You can also take any vegetables, I also like this: eggplants, tomatoes, bell peppers, cabbage strips with carrots (in general, the cabbage turned out unexpectedly tasty),
7. spices, salt.
8. Sprinkle with vegetable oil and place in the oven for 30-40 minutes at 180-200 degrees C.

When ready, you can sprinkle with lemon.

Fried carp

Is fried carp tasty? Recipes for cooking in a frying pan are also quite varied, each of them makes it possible to prepare an amazingly tasty dish with a crispy crust or in sauce. It is simply impossible to list all the options; we will focus on just a few of them.

Carp in sesame turns out delicious. To prepare it we will need:

1. One carp.
2. Eggs.
3. Salt.
4. Flour.
5. Pepper.
6. Two or three tablespoons of lemon juice.
7. Sesame - 110 g.
8. Oil for frying (vegetable).

To get a delicious dish, you need to purchase only the freshest fish. We clean it, wash it and cut it into portions no more than three centimeters thick so that they can be thoroughly fried. Top the fish with lemon juice, salt and pepper. Each piece can be rubbed with your favorite spices, but only those that are suitable for fish. In this form, leave the carp to marinate for an hour.

After time has passed, we begin the process of preparing the fish. Heat vegetable oil in a frying pan. Roll each piece of carp in flour, then dip in beaten eggs, then roll in sesame seeds. Place the prepared fish in a hot frying pan.

Each piece must be fried on both sides until golden brown. You need to remember that during cooking you should not touch the fish unnecessarily, but turn it over when you are sure that the piece has already browned. If you repeatedly turn the carp over, there is a high probability that the pieces will fall apart and lose their appearance.

Marinated carp

Marinated carp is one of my favorite dishes. I would eat and eat. The fish turns out very tasty. The recipe is time-tested and tested by all friends and family, so feel free to cook it!

Ingredients:

• Carp fillet 1 kg
• Onions 3 pcs
• Salt 2.5 tsp
• Ground black pepper 0.5 tsp
• Vegetable oil 5 tbsp
• Vinegar 0.5 tbsp.
• Water 2 tbsp

Cooking method:

1. We clean the carp, cut off the fins, head and remove the entrails.
2. Next, remove the fillet, so to speak. This is exactly what we need.
3. We wash it thoroughly under running water and cut it into small pieces.
4. Then we peel the onion and cut it into half rings. Add onion to fish, salt and pepper.
5. Mix thoroughly. Now you need to add vinegar. We will add vinegar in a ratio of 1:3. That is, roughly speaking, for one glass of vinegar there are 3 glasses of water. Dilute the vinegar to the desired consistency and add to the fish. Mix. You need enough liquid to completely cover the fish.
6. All that remains is to add sunflower oil and mix everything thoroughly. We send the fish to marinate in the refrigerator for a day.

Our fish is ready, bon appetit!

Carp in Astrakhan

Carp fillet is used to make delicious dishes. Fish recipes are so simple that even inexperienced housewives can handle them.

Ingredients:

1. 0.5 kilograms of fillet.
2. A teaspoon of turmeric.
3. Spices for fish – 2 tsp.
4. Flour – 6 tablespoons.

Wash the carp fillet, cut into pieces and add salt. Add spices and turmeric to the flour. Roll each piece in the resulting mixture. Next, heat the frying pan over high heat and add oil. Fry the fish on all sides until golden brown over moderate heat. So our carp is ready. Recipes for cooking in a frying pan are quick to implement and always give consistently good results.