Recipe for carp in batter. Calorie, chemical composition and nutritional value.

Fried fish dishes are always very tasty, and if you choose carp as the main product, the taste will become even more rich and memorable.
Fried carp in a frying pan with a crispy crust is a quick and easy way to prepare a stunningly appetizing dish. Where do you prefer to use fish?

• On the grill 19%, 210 votes
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16.09.2019

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In flour

A quick and easy way to cook carp is to fry it in flour. With a minimum of ingredients and time, you get an amazing dish. And you never dreamed of how many pleasant emotions and praise you can get for such a simple recipe.

Cooking time: 20-30 min.

Cooking time: 10-15 min.

Ingredients:

• Carp – 1 pc.
• Sunflower oil – 200 g.
• Salt - to taste
• Flour – 300 g.
• Greens - optional

Number of servings: 3-4
Calorie content per 100 grams – 331.3; proteins – 10.3; fats – 1.8; carbohydrates – 68.3.

Cooking method.

Important. It is better to buy fresh carp at the market or from experienced fishermen, since very often stores do not have the capabilities to properly maintain fish.

1. Before eating, fish must be cleaned and cut. Remove the head, entrails, tail and fin.
2. Cut into small pieces to your liking.
3. Salt each piece, place in a deep plate and leave in a cool place for 20-30 minutes. The pieces of fish will be saturated with salt and acquire a rich taste.
4. You can add pepper if you wish.
5. Heat a frying pan over high heat, pour in sunflower oil.
6. Dredge each piece of fish in flour.
7. Place in the pan. Frying time is 5-7 minutes until golden brown.
8. Place the finished product on a plate and garnish with herbs as desired.

The dish is ready. Bon appetit!

Serving and garnishing

Fried carp is an excellent accompaniment for various potato dishes. A great side dish idea would be plain mashed potatoes. This fish goes well with boiled rice or pasta side dishes. During the harvest season, you can offer guests grilled vegetables.

You can emphasize the taste of carp and add aroma to it with the help of young greens (onions, dill). Be sure to add it when serving.

Pieces with onions

How to fry carp in a frying pan to get juicy and tasty fish? You will find the answer to this question in our next recipe.

• Carp – 1 pc.
• Onion – 1 pc.
• Flour – 1 tbsp.
• Vegetable oil – 2 tbsp.
• Salt, seasonings - to taste

Cooking time: 20-30 min.

Cooking time: 30-40 min.

Number of servings: 3-4

Calorie content per 100 grams – 189.5; proteins – 6; fats – 0.9; carbohydrates – 39.2.

Cooking method:

1. Cut the carp, removing the tail, head and entrails.
2. Cut the carp into portions.
3. Add salt and leave to marinate for 10-15 minutes.
4. Place flour in a deep bowl and add seasoning if necessary.
5. Roll each piece of carp in flour.
6. Heat a frying pan and add vegetable oil.
7. When the oil is hot, place the fish pieces in the pan.
8. Fry in a frying pan on one side until golden brown. Turn over and sprinkle onion cut into half rings on top.
9. Reduce heat, cover with a lid and bring to readiness.

Advice. If the pieces of fish are large, fry them on the sides if necessary.

Spices combined with the aroma of fried onions will give the carp an unusual spicy taste, and stewing under the lid will make the carp steak soft and juicy.

How to fry carp in a frying pan, recipes

Due to the high fat content in carp meat, a small amount of oil is needed to cook it.

Fry in flour with onions

For 1 carcass you need:

• 1-2 onions;
• 2 tablespoons of vegetable oil and 1 tablespoon of butter;
• a bowl of flour;
• fresh chopped greens (any);
• a pinch of salt and pepper.

Clean the fish and cut into narrow (2 cm) steaks.

Cut the onion into half rings and simmer in vegetable oil until half cooked. Add butter and continue to fry the onion until it turns golden. Remove the onions to a plate, leaving the remaining oil in the pan.

Recommended reading: How to cook tench fish

Add salt and pepper to the fish. Dredge each piece in flour, tapping the steak a little on the bowl at the end to knock off excess flour (otherwise it will burn in the pan).

Fry in the remaining oil (can be until half cooked).

Place the steaks in a clean frying pan, cover with fried onions, and sprinkle with herbs. After pouring a little boiling water into the frying pan (literally a few spoons), cover the carp with a lid and simmer over low heat for 5 minutes.

Carp in batter

The meat will be more juicy and tender if you dip each piece of fillet or steak in batter before frying.
In this case, you can cook the fish covered and a little longer than usual. The batter could be like this:

• double - first the fish is rolled in beaten egg, and then in flour (white or mixed with spices) or breadcrumbs;
• sour cream (egg + flour + sour cream + a little parsley);
• mayonnaise (egg + flour or starch + mayonnaise);
• dairy (flour + milk + vegetable oil + eggs);
• cheese (finely grated cheese + eggs + spices);
• beer (beer + a little vegetable oil + flour + eggs + salt).

As a rule, ingredients are added to the batter by eye. It needs to be brought to the consistency of thick sour cream. Don’t throw away the unused batter: fry it in a frying pan after the carp, you’ll get a spicy, fishy-smelling pancake.

Carp in a frying pan with potatoes

This recipe requires a frying pan that has a detachable handle or is made of metal so that the pan can be placed safely in the oven.

For fillets weighing 0.5 kg you need:

• 1-2 onions;
• 500 g potatoes;
• 200 g of fresh tomatoes (or frozen if you can cut them into pieces);
• about 3 tablespoons of oil;
• 3 spoons of water.

Pour oil into the frying pan. Quickly fry the fillet breaded in flour on both sides (a minute or two each), transfer to a plate and cover with another plate so that the carp can cook a little more from its own heat.

Now lightly fry the potato pieces in the same place - so that they crunch, but are already covered with a golden brown crust.

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Now fry the onion. Place fish on top of the onion and potatoes on the sides (in a wreath). Cover it all with slices of tomatoes on top, add salt, pepper, and water. Bring until cooked in the oven for 15-20 minutes.

How to fry carp in sour cream

Divide the carcass into two fillets, cut into portions (optional), salt and season with spices.
Sprinkle generously with lemon juice. Leave to marinate for half an hour, preferably in the refrigerator. For a large carcass take:

• 1 glass of sour cream;
• 100 ml water;
• lemon (you only need juice);
• salt, spices if desired;
• a bowl of flour.

Dip pieces of carp in flour and quickly fry on both sides.

Mix sour cream with water and pour it over the fish in the frying pan. Simmer covered for another 5-8 minutes.

As a result of this cooking, the fish will be more tender. This is the kind of fried carp that children especially like.

Frying a whole small carp

The carp needs to be cleaned, gutted and washed thoroughly, scraping out the black coating from the inside. After this, rub the fish externally and externally with salt and a large, juicy slice of lemon (you can put a few pieces of citrus fruit, a couple of cloves of garlic or dried/fresh herbs inside - say, a sprig of rosemary). Let the fish marinate for about 15 minutes.

Dip the carcass in flour, fry for 4 minutes on one side and 5 on the other side.

When serving, the finished carp can be additionally sprinkled with lemon juice.

Breaded

Fried carp in batter is a simple, tasty and budget-friendly dish. Many people are interested in how and how much to fry carp? Everything is simple - until golden brown.

Ingredients.

• Carp fillet – 700 g.
• Eggs – 1 pc.
• Milk 0.5 fat – 3 tbsp.
• Flour – 2 tbsp.
• Vegetable oil – 2 tbsp.
• Salt, pepper, fish seasoning - to taste

Cooking time: 30 min.
Cooking time: 20 min.

Number of servings: 3-4

Calorie content per 100 grams – 178.6; proteins – 7.8; fats – 3.2; carbohydrates – 29.7.

Cooking method:

Recommendation. To prepare carp in batter, we recommend using skin-on fish fillets.

1. Cut the carp fillet into portions.
2. Prepare the batter. To do this, mix together seasonings, egg, flour, milk, salt, pepper.
3. Heat a frying pan with vegetable oil.
4. Dip each piece of carp fillet in batter.
5. Frying time on each side is 5-7 minutes.

The dish is ready to be served, and you are ready for new culinary exploits.

How to fry carp at home

Many people in their gastronomic preferences like the freshwater fish carp, whose meat is distinguished by its tenderness and pleasant sweetish taste.

Frying carp is easy if you master several special cooking techniques that will keep the fish juicy on the inside and crispy on the outside.

It is better to buy large specimens of carp; it will be easier to remove the seeds before frying. The weight of the fish varies, some weigh 20 kilograms.

Preparation

Before frying carp meat, remove the scales from the fish, holding the carcass with one hand and moving the knife against the growth of the scales with the other. Then the head and tail are cut off, as well as the fins, which can be removed with scissors. Next, cut the carcass along the belly and remove the entrails. The gutted carp is washed with cool running water, marinated and sent to fry.

Tip: So that the scales can be scraped off easily, the carp is filled with cool boiled water, after a minute it can be cleaned.

You can fry lump carp or a whole clean carcass, sometimes stuffed with vegetables or lemon slices. Before frying, divide the fish into pieces with a sharp knife.

The smell of mud from the carp can be eliminated by sprinkling lemon juice on it, or using a vinegar solution made from a glass of water and a large spoon of 9% table vinegar.

Tip: Before frying, you should soak the carp meat for 15 minutes; if you use milk, it will take 30 minutes.

Pieces

Ingredients needed: one and a half kilograms of carp, 2 tbsp. l. flour, 5 feathers of green onions, 5 sprigs of dill, one and a half tsp. salt, a teaspoon of ground black pepper, 5 large spoons of sunflower oil.

After cleaning, washing and cutting the carp, it is cut into portioned pieces, their thickness should be equal to two centimeters. The knife needs to slide along the intervertebral cartilage. Parts of carp meat are laid out on a board, salted and peppered, turning them over, the procedure is repeated.

Separately, in a plate, the fish pieces are turned over several times in flour. Green onions and dill are chopped. Sunflower oil is poured into a frying pan and heated for a minute on medium.

After placing the carp in a container, fry it for 7 or 10 minutes. each side, a golden hue will appear at the end of cooking. Fried carp is laid out on a spacious flat plate or tray, sprinkled with herbs.

Having white wine on the table will harmoniously complement lunch or dinner.

Tip: Chefs recommend potatoes and boiled buckwheat as an ideal side dish for fried carp. You can fry a head or two of onion and serve it with the main dish.

Carp fillet is also prepared in beer batter. For half a kilogram of fish meat you will need: fat (20 grams), 10 grams of flour and onion, beer (40 milliliters), dried cloves (3 pcs.

), a little salt.

The fish meat is divided into portions and simmered in a frying pan. Fry correctly by flipping the product onto the other side once with a spatula, wait for a slight blush to appear; in total, frying will take from 13 to 20 minutes.

Separately, onions are sautéed with spices, poured with an intoxicating drink, mixed with flour, and fish broth is added to the composition. The resulting sauce, pre-strained and pureed, is poured over the fried carp.

Stewed or boiled potatoes are served as a side dish.

Tip: You can use corn flour, starch, semolina and oatmeal as breading.

Steaks

Cleaned, washed filleted carp is divided into steaks with a sharp knife. Soak them in salt and lemon juice for a few minutes to eliminate the river aroma.

About three steaks come out of a kilogram carcass.

Other ingredients you will need: 2 onions, 3 boiled potatoes, mayonnaise, lemon juice, salt and pepper “by eye”, 100 grams of hard cheese, 50 grams of butter.

The marinated fish meat is placed on a baking sheet lined with foil. The rib parts of the pieces are connected to form cavities in which the filling will be filled with onion rings and thinly sliced ​​boiled potatoes.

There should be slices of potatoes on the bottom, then an onion, another potato, a piece of butter, and at the end of the filling there will be a layer of onion rings. The top of the product is smeared with mayonnaise. After that, thin squares or rectangles of cheese are laid out on the stuffed pieces of carp.

A sheet of foil is placed on the raw food and secured to the bottom sheet.

Prepare carp in a cabinet heated to 200°. Roast the dish in the oven for 35 minutes. After half an hour, you will need to pull out the sheet and remove the top foil so that the product can brown. The prepared delicacy can be eaten without anything, or the dish can be supplemented with fresh vegetables or canned preparations.

You can simply fry the pieces of fish breaded in the usual way, sending them to a hot oven on a greased sheet after 15 or 20 minutes. take out the baking sheet, turn the fish over, and send it to bake for the same amount of time.

You can bake the whole carcass after cleaning and gutting it. Take 5 grams of paprika and ground black pepper and grate the fish.

Fill it with 80 grams of butter, two onions, cut into half rings or whole rings, as well as a chopped bunch of dill.

Place the carcass on a sheet of foil on a baking sheet and garnish with strips or slices of bell pepper. Cover with a second piece of foil and bake the product for 40 minutes. at 200 degrees.

In tomato

To prepare carp appetizingly, you can use vegetables from which you make a bed for fish. Onions, carrots, tomatoes after blanching, bell peppers are peeled and cut into rings.

Layers of vegetables are fried in a frying pan with heated sunflower or olive oil. At the bottom there will be onions, then carrots, peppers and tomatoes. You can sprinkle everything with your favorite spices. Pieces of fish are laid out on a vegetable bed. A little water is added and the lid is closed. Fry over low heat until done. The dish turns out juicy.

Instead of tomatoes, sometimes they use juice or tomato paste. The onion is chopped, the carrots are coarsely grated. Blanched tomatoes are grated or processed in a juicer. The fish is fried, the vegetables are stewed, everything is combined and 20 minutes. being prepared.

Caviar

To fry half a kilogram of caviar, you will also need the following products: 3 large spoons of vegetable oil, half a teaspoon of salt, 4 large spoons of corn or wheat flour.

The film is removed from the caviar, the product is cut into pieces, the length of which should be about 7 cm. The oil frying pan is heated on high, then the stove is switched to medium. Place in a frying pan and fry the caviar, rolled in flour and salt, for 2 minutes. both sides, the first side is fried open, the second with the lid covered.

It is delicious to eat carp caviar with buckwheat or rice porridge cooked in water, as well as with pasta.

Source: https://zen.yandex.ru/media/id/5acf89cc61049348b6c053b9/kak-v-domashnih-usloviiah-jarit-sazana-5c977ec3c5686200b3ca16dd

In tomato sauce

Ingredients:

• Carp – 1 pc.
• Onion – 1 pc.
• Vegetable oil - as needed
• Tomato – 4 pcs.
• Flour – 1 tbsp.
• Salt, pepper - to taste

Cooking time: 20-30 min.

Cooking time: 40-50 min.

Number of servings: 3-4

Calorie content per 100 grams – 104.8; proteins – 3.3; fats – 0.5; carbohydrates – 21.8.

Cooking method:

1. Remove the head, tail, entrails, and remove scales.
2. Cut into portions.
3. Salt and roll in flour.
4. Place in a well-heated frying pan with vegetable oil.
5. Fry on both sides until golden brown.
6. Finely chop the onions and tomatoes.
7. Separately, fry the onions and tomatoes in a frying pan with salt and pepper for 10 minutes.
8. Add the resulting mixture to the fish and simmer everything together for another 5-7 minutes.

Carp in tomato sauce is ready to serve. The dish can be decorated with herbs.

Description of preparation:

What is the first thing that comes to mind when you are asked about Chinese cuisine? I like sweet and sour sauce. So I suggest you cook carp with it.
In Chinese restaurants, you will most often be served carp fillet, cut in a special way. I propose to do it a little easier - cook carp in Chinese using this simple recipe. 1. We clean the carp from scales, gut it and remove the gills. Wash thoroughly and dry. On each side of the carcass we make oblique cuts with a sharp knife. Place the fish in a bowl, sprinkle with salt and sprinkle with wine. 2. While the carp lies, prepare the onions, garlic and ginger. We peel them, cut the onion into small cubes, garlic into thin slices, and grate the ginger. 3. Heat vegetable oil in a frying pan or wok. Roll carp in starch and fry on both sides until cooked. Place the fish on a paper towel to allow excess fat to be absorbed. 4. Wash the frying pan, wipe it dry and heat it up. Pour a couple of tablespoons of oil and fry the onion, then add garlic and ginger to it. 5. After a minute, add ketchup to the vegetables, then pour in wine, soy sauce, sugar and vinegar. Stir and bring to a boil. 6. Dissolve the remaining starch in water and pour into the sauce in a thin stream, stir. As soon as the sauce begins to thicken, remove the pan from the heat. Place the fish in the sauce and let it sit for about 5 minutes. Our fish is ready. I told you how to cook carp in Chinese. And you yourself adjust the amount of certain ingredients to your taste. Good luck! Purpose: For lunch / For dinner / For a holiday table Main ingredient: Fish and seafood / Carp Dish: Hot dishes Geography of cuisine: Chinese

How to get rid of the smell of mud

The process of preparing freshwater fish is always fraught with certain difficulties, which are associated with ridding the fish of bones and foreign odors of mud.

There are several universal methods.

Method 1.

Gutted and scaled fish should be cut into pieces (at your discretion). In a bowl, mix water and milk in equal proportions. Place the fish in the mixture and leave for about one hour. After the allotted time has passed, remove the fish from the mixture, rinse, salt and leave to marinate for another 30 minutes. Now you can start cooking.

Method 2.

Prepare the fish by cutting off the head, tail and removing the entrails. Take several lemons - depending on the amount of fish. Squeeze lemon juice, soak the fish in it and leave in the refrigerator for 1.5-2 hours. After this, rinse the fish thoroughly and cook as planned.

Method 3.

Prepare a solution consisting of 3 liters. water and 1 cup salt. Soak the fish in this brine for about 30 minutes, rinse under water. The fish is ready.

Method 4.

Clean and gut the fish. Prepare a mixture of black pepper, salt and bay leaf. Rub the fish with the prepared mixture, add water and leave for 1 hour. Once the allotted time has passed, remove the fish from the water, dry with paper towels and cook as intended.

These simple methods will help get rid of the unpleasant odor and will not spoil the taste of the future dish. You will need a minimum of ingredients and effort. You just need to be a little patient.

How to prepare carp for frying

To get a truly tasty dish you will need fresh fish. It is advisable that it is not even frozen.

Cleaning and gutting the fish

On a note! When thinning, the meat will be more manageable if you cool it a little in the refrigerator.

How to get rid of small bones and the smell of mud

Important! The larger the cooked carp, the fewer bones there will be in its meat.

As for the smell of mud, which all freshwater fish “sin” with, everything is simple: remove the gills or cut off the head, wash the carcass well, then rub it with salt (or even better, pour lemon juice on top). In addition, fresh herbs and garlic will help get rid of the unaesthetic smell.

What ingredients may you need?

The carcass or fillet can be seasoned with affordable black pepper, your favorite spices or a ready-made spicy mixture “For Fish”. Ground allspice, bay leaf, coriander, star anise, saffron or turmeric, fennel, rosemary are ideal for carp.

You will also need flour or ingredients for batter (the same flour and eggs, sour cream or mayonnaise).

How to fillet carp

Properly cutting fresh fish and removing fillets from the bones is a rather labor-intensive and messy undertaking. The Internet is full of photos of this process. Therefore, we recommend preparing the cutting area in advance, as well as sharpening the knives and taking waste bags.

1. Remove scales along the spine, fin and back.
2. We make cuts along the edges of the gills and fins on both sides.
3. We make a deep cut from head to tail along the spine.
4. Then, with careful movements, we move the knife to the side bones and cut off the side of the carp from them.
5. We carry out a similar procedure with the second side of the carp.
6. As a result of this simple procedure, you will receive a fish ridge to which the side bones will be attached.

Advice. In order for the scales to be easily removed, we recommend immersing the fish in hot water for 2-5 minutes.

Fried carp

Fish dishes are not only extremely healthy, but also incredibly tasty. First of all, they are preferred due to their low calorie content and a huge amount of vitamins.

Carp is one of the most popular large fish. It is most often prepared due to the fact that it does not have too many bones. The meat is quite juicy and very rich.

Fried carp is a simple and tasty variation on the theme of preparing this product.

Tips for cooking and serving

There are several secrets that will make cooking this fish as simple as possible, and the result will be impeccably tasty:

1. To quickly remove the scales, you need to immerse the carp in hot water for a couple of minutes.
2. If you sprinkle the fillet with lemon juice before breading, the smell of mud will disappear.
3. If you come across fish with milk, you can also fry them.
4. Carp goes well with white wine, so it is best to use it when serving.

Using the simple cooking techniques described in the recipes with photos, you can easily create a delicious dish from simple ingredients. Thanks to the basic principles, even a beginner will understand how to fry carp correctly. The final result will amaze with its rich taste, juiciness and softness.

Source: https://intellifishing.ru/kuhnya/zharenyy-sazan