✅ How to marinate carp: in vinegar with onions at home, Donskoy with roots in marinade, step-by-step recipes, photo

Carp has acquired value due to the taste characteristics of its meat: tender, soft, with sweetish undertones. It is used to prepare various dishes, including fish appetizers, salads and first courses. Another equally attractive option is carp marinated in vinegar and onions. This and other similar recipes will be discussed in this article.

Carp meat is rich in vitamins and microelements that are beneficial for the body.

How to choose the right carp

In order to choose a fresh and high-quality product, pay attention to the following points:

There should be no bloody spots or smudges on the fish carcass (only 2-3 pieces are allowed). Otherwise, their presence will indicate that the fish was sick with something.
In fresh carp (not frozen or fresh-frozen), the bones should not easily come away from the flesh, and the meat itself should be elastic and dense.
Pay attention to the eyes. In a fresh carcass they will be convex and transparent. And the scales are wet, with slippery mucus present on the surface.
The gill color of healthy and fresh fish is bright red or bright pink. They should not be stuck together.
If you purchase a frozen version of fish, pay attention to the glaze that covers it. If the freezing is correct, the glaze will be smooth and without cracks. If the work was of poor quality, it will be cracked and lumpy.

Did you know that carp is a carp?

Not really

If you don’t have carp on hand, look at the recipe for pickled pink salmon with vinegar. This no less tasty fish dish will definitely not leave you indifferent. Write the recipe in a notebook and share with your loved ones.

Author's note

Agapov Vladislav

When buying carp in vacuum packaging, make sure that there are no bubbles inside, there is no damage on the surface and all the inscriptions on the labels are preserved.

For universal rules for choosing any other type of fish, see the following:

How to prepare carp for pickling

The preparation process includes the following steps:

If the carcass is frozen, completely defrost it naturally at room temperature (without microwave or boiling water).
Rinse the fish under running water, removing slimy plaque and debris from the surface.
Remove scales. To prevent it from scattering in different directions, clean it either in a bowl of water or in a bag. You can use a simple knife for this purpose.
Cut off the head, fins and tail.
Make a longitudinal incision in the abdomen and carefully remove all the insides so as not to damage the gallbladder.
Remove the remaining black film inside the carp. Otherwise, it will taste bitter after cooking and ruin the dish.
Rinse the fish again.
If necessary, remove the backbone and bones (you can also marinate with them). Cut the carcass into the pieces needed for marinating.

Author's note

Agapov Vladislav

The optimal size of pieces for marinating is 1-3 cm wide.

Proper preparation of the main ingredient is the key to a tasty and healthy dish. See how to properly cook chicken wings in balsamic vinegar. These skills will allow you to surprise your loved ones.

Quick marinade with onions and butter

Preparing marinade for carp according to this recipe is very simple. And the most important thing is that the process will not take much time, and the snack will turn out very tasty and appetizing.

Do you prepare pickled carp?

Not really

List of required products:

large carp – 1.5 kg;
onions – 3 pcs;
vegetable oil – 5 tbsp. l.;
salt – 2.5 tsp;
ground black pepper - on the tip of a knife;
vinegar - 0.5 cups;
water – 2 glasses.

Step by step recipe:

Cut the carcass. Remove the backbone and large bones to create a clean fillet. Rinse the meat in cool water and cut into thin pieces.
Peel the bulbs. Grind into half rings. Add salt and pepper. Lightly crush the mixture with your hands so that the onion releases its own juice. Leave to infuse for 10-15 minutes.
Add onion mixture to fish. Mix well.
In a separate container, combine water and vinegar. Pour into the total mass. The liquid should completely cover the meat. If not, add more solution. Vinegar should be diluted in the following proportion: 1 part acid to 3 parts water.
At the final stage, add vegetable oil. Stir and place the dish in the refrigerator for a day. Afterwards you can serve the appetizer to the table.

You can marinate not only fish. See how to make a marinade for porcini mushrooms for the winter with vinegar. This is an amazing recipe that even a cooking novice can make.

If desired, you can add lemon juice and herbs to the fish.

Calorie content per 100 g serving – 138 Kcal.

Cooking carp with marinade | Diary of Gennady Belmesov

Recipes for cooking fish with marinade “big cart and small cart”.

Since I live in the land of the Cossacks, everyone here has their own recipe for cooking fish and everyone cooks it the way his parents used to cook it, and this is passed down from generation to generation.

In this short note, I want to share a recipe for preparing carp with marinade, step by step and with photographs. How my mother and grandmothers cooked.

Fish for us, as before, is a very important food product, since from childhood those born in this Don region practically grew up “on fish.” Well, let’s be honest, for example, in order not to eat fish, I can withstand, at most, a day, and at most two.
Well, I’ve gotten used to it since childhood, so what can you do now?
In this article I want to tell you how I cook marinated fish. In general, I like marinated fish from certain breeds - carp or pike perch. In my opinion, carp is always tastier, although it is “more bony”, but it is fattier and the meat more tender.

https://www.youtube.com/watch?v=q-XtbWjy2Bg

What is good about pike perch fish when marinated is that there are practically no bones, but the meat is tougher, but it is dietary, as they say, recommended by doctors and nutritionists.

I'm done with the foreplay and I'm starting to act:

Moreover, in the “One Family” project, I promised my mentors when carrying out the training steps that I would write an article about “How to cook fish with marinade,” but if I promised, then it means I have to fulfill it and it’s inconvenient in front of my mentors.

It turns out that the other day I got up early in the morning and went “fishing” Azov Central Market, especially since it’s autumn in the yard, the weather suits my mood, I go and think: why should I catch it today in a “fry”, so to speak? I really want to eat the fish.

Without turning straight anywhere, I immediately taxi into the fish rows and look at the prices for fish.

Fathers of “Sveta”, this is “fishing” - fish for every taste. Here you have silver carp, pike perch, carp, pelengas, and even gobies and so big that I was surprised, for about ten years I haven’t seen bulls being sold at the market.

Without thinking for long, my choice fell on a couple of carp. A couple of carp pulled out about 3.5 kg. And of course, what kind of market is this if you don’t bargain, then that’s what it’s a market for, and then you’ll stop respecting yourself.

The purchase came out to 300 rubles, which I think was a good thing – I went “fishing”.

The carp fish is a common carp from the carp family.

Here they are my dear carp:

The first step is to wash the fish well under running water.

Then we clean and gut the fish. But this process is not interesting, many people do not like this process because it is a troublesome task, and there is a lot of garbage afterwards. We cut it into equal pieces for our convenience and that they fit evenly and well into the pan

We have successfully completed this stage. Now we need to move on to the second stage.

The second stage is to prepare vegetables. Peel onions, carrots, parsnips.

Recipe for carp with marinade in Azov style

I think the basic preparations are done, now you can begin the process of preparing carp under the marinade.

It will be useful to know: calorie content will be approximately 2635 kcal; proteins 437.5 grams; fats - 77.5 grams; 2.5 grams of carbohydrates.

Approximate cost at the time of writing this article:

Carp - 3 kg 300 rubles.
Sunflower oil - 1 liter - 80 rubles.
Carrots 1 kg 17 rubles.
Onions 1 kg - 15 rubles.
Parsnips - 1 kg - 120 rubles.
Tomato paste - 1 jar - 30 rubles.
Salt - 1 kg - 11 rubles.
Premium flour - 1 kg - 35 rubles.
Bay leaf - 1 bag (15 grams) - 12 rubles.
Black peppercorns - 1 bag (20 grams) -50 rubles.

Well, when you see it, say that the price is completely undemocratic and you have to shell out 670 rubles from your pocket.

So this dish was prepared for a family of six people. The cost of the dish, according to my calculations, will cost no more than 350 rubles.

We will be left with an almost full bottle of sunflower oil, a pack of salt, also a jar of tomato paste, onions, parsnips, peppers. All these products can be used to prepare other dishes.

The cooking time is just over 60 minutes, but it's worth it.

For this we need:

Carp -2.5 kg.
Sunflower oil - 120 grams.
Premium flour - 200 grams.
Onions 250 grams.
Carrots 500 grams.
Parsnips 200 grams.
Tomato paste 40 grams.
Bay leaf 3-4 leaves.
Black peppercorns - 7-10 pieces.

First of all, fry in a frying pan, preferably with a thick bottom, or better, of course, if you have a cast iron frying pan, fry the onions until they turn silvery over medium heat.

After the onions are fried, throw in the already cooked and chopped vegetables, carrots and parsnips.

Fry these vegetables for 15-20 minutes and do not forget to mix it all with a wooden spatula.

After the vegetables have been slightly fried and stewed, place them in a separate plate or container prepared for this. We now proceed to a small frying of our carp, cut into pieces and before that a little salted and rolled in flour.

After the carp pieces have been fried, place them in a pan with a thick bottom and sprinkle each layer with fried vegetables.

Fill it all with water until it’s covered and immediately add pepper, bay leaf and three to four teaspoons of tomato paste.

Place the pan on the stove and cook over medium heat for 30-40 minutes.

Eat the prepared dish after it has cooled completely. Take my word for it, it’s worth it, both the material costs and the time spent. The dish is to die for. But as they say, there is no agreement on the taste and color. It’s up to you to cook this dish or not.

With this, let me complete this short note about how to cook carp with marinade. Bon appetit, if you have prepared this dish, of course.

If you liked this so to speak small note and my writing and have additional questions about this note, then I ask you to leave your comments.

Share your experience and how you cook fish with marinade. After all, I read recipes in a car and a small cart.

Sincerely, Gennady Fedorovich.

link:

Source: https://gennadiybelmesov.ru/prigotovleniye-ryby-pod-marinadom-sazan-pod-marinadom-retsept-prigotovleniya-poshagovo-sazan-pod-marinadom-s-foto/

Marinated carp with onions and spices

For lovers of spicy and spicy dishes, the option of marinating carp with spices is suitable.

Components:

fish carcass – 1 kg;
onions – 3 pcs;
garlic cloves – 5 pcs;
dill - a bunch;
salt – 1 tbsp. l.;
sugar – 1 tsp;
hot pepper – 1 piece;
ground black pepper – ¼ tsp;
mixture of Provencal herbs - 2 tbsp. l.;
table vinegar – ¼ cup;
filtered water – ¾ cup.

Sequencing:

Rinse and gut the carcass. Cut off the head, tail, fins. Divide into pieces of 1.5-2 cm. It is not necessary to remove the ridge.
Peel the onions and garlic, rinse the greens well in running water. Cut the onion into half rings, pass the garlic through a press, chop the dill with a knife.
Add all the ingredients listed above to the carp pieces. Sprinkle with salt and sugar. Rub the mixture with your hands so that the components mix together.
Cut the hot pepper into rings. Add the seeds and ground pepper to the fish. Stir.
Mix vinegar with water. Add in a thin stream to the total mass.
Place a smaller plate and a weight on top. Place in the refrigerator to steep for a day. Afterwards you can take out the carp and eat it.

Author's note

Agapov Vladislav

Handle hot peppers with gloves so that they burn the skin and do not cause irritation.

Calorie content per 100 g serving is 142 Kcal.

You can watch another option for marinating fish in the following video:

On skewers

Cooking time – 1 hour.

Calories in 100 grams of the finished dish are 172 kcal, of which proteins are 25 g, fats are 2.9 g, carbohydrates are 0.8 g.

Number of servings – 5.

To cook carp on skewers, you will need:

1 fish carcass;
1 lemon;
1 bunch of green onions;
A little ginger;
Salt, black pepper, fish spices.

To prepare pike perch kebab, you need to cut it correctly. To do this, you need to remove the bones, leaving only one fillet, which will stick perfectly to the skewers.
To marinate the kebab in a large container, into which you will then need to place the fish, pour in lemon juice, add grated ginger, and add finely chopped green onions. Season everything well with salt and pepper. Add fish and mix everything thoroughly.
It is better to give preference to larger carcasses; their meat is much tastier than that of young animals.
Thread each piece onto a skewer and place it on the grill with hot coals. Fry everything on both sides until done. The result is a very tasty dish, which is not a shame to serve on a festive table.

How to marinate carp in apple cider vinegar

When preparing pickled fish, table vinegar can be replaced with malic acid. Then the dish will acquire new fruity notes of taste and aroma, which will diversify the appetizer.

Required products:

carp – 1 piece weighing 1.5-2 kg;
onion – 2 pcs;
apple cider vinegar – 100 ml;
vegetable oil – 100 ml;
allspice peas – 5 pcs;
bay leaf – 4 pcs;
carnation inflorescences – 3 pcs;
dried dill – 1 tsp;
ground black pepper ½ tsp;
salt – 7 tbsp. l.;
sugar – 50 g;
water – 0.5 l.

Cooking method:

Clean the carcass, remove all the entrails, head, fins and tail. Place in a deep container and sprinkle with salt (5 tablespoons). Make sure it is evenly distributed throughout the fish, including the inside. Cover with cling film and refrigerate for a day.
Then remove the carp and rinse it in cold water to remove salt. Pour in clean liquid and let stand in the refrigerator for 2 hours.
During this period of time, prepare the marinade. To do this, dilute the remaining salt and sugar in water. Add bay leaf, dried dill and other spices. Place on low heat.
After boiling, remove from heat and pour in vinegar in a thin stream. Stir and let the marinade cool.
Drain the water from the carp. Place it on napkins to remove all the liquid. Cut into pieces of 2-3 cm, remove the spinal bone. Divide each piece into two more halves.
Peel the onion and chop into half rings. Place in the bottom of sterilized jars. Then fill the container with pieces of fish, pour cold marinade. Close the lid.
Place the preparation in the refrigerator for 5 days. After this time, the pickled carp is ready to eat.

Fans of cold first courses will be interested in how to cook okroshka in water with vinegar and mayonnaise. Find out which acid is best.

The calorie content of a snack per 100 g is 154 Kcal.

After soaking, the fish will change color slightly and become more elastic.

Marinated carp fish recipe. Pickled carp

To begin with, the carp is cleaned of its scales and its internal organs are removed. Then you can cut off the head, since it will not be used anyway. Then the fish is cut in portions, into pieces 1.5 to 2 cm thick. The exact size depends on the vertebral bone. However, it is still worth cutting as thinly as possible.

Peeled onions are cut into half rings. Important: you should add more onions, because they will only add flavor to the dish. The main components of the marinade are:

seasoning for Korean carrots;
salt;
sugar;
Bay leaf;
pepper (paprika);
black pepper.

All these components are laid on top of the fish pieces along with the onions. Now you need to mix the parts of the dish with your hands. After stirring, pour in a glass of apple cider vinegar and the same volume of soy sauce. Add 60 ml of sunflower oil, mix further and transfer the fish to another container.

A sprig of basil is placed on top of it. Important: this branch must have green leaves and a flower. Then the aesthetic effect will noticeably increase. Then they cover the workpiece with a small saucer, pressing down the carp so that it all goes into the marinade. Marinating in the refrigerator lasts from 30 to 36 hours.

How to deliciously marinate carp for barbecue?

In this case, it is important to use marinades that will suppress the specific taste of freshwater fish. For a fish weighing 2.5 kg, a mixture of:

onion slices (rings);
garlic (3 or 4 chopped cloves are enough);
60-90 ml soy sauce;
black pepper;
ginger;
a small amount of salt.

Some cooks prefer a different composition:

0.4 liters of sour yogurt (replace it with low-fat sour cream or kefir if desired);
juice from 1 lemon and zest removed from it;
nutmeg;
salt;
ground white pepper.

Regardless of the choice made, you will have to marinate the carp for 3 to 4 hours. After cleaning, wash it in cold water and dry it with a towel. To prepare the fillet, use a special sharp knife. First of all, cut the areas under the fins along the head part. The fillet is removed along the ribs on both sides, and when it is separated, it is cut into pieces of 4-5 cm.

When the fish is marinated, you need to thread the pieces onto skewers. You can make the dish more piquant by alternating fragments of carp and pickled onions. You will have to fry the kebab for 10-12 minutes, while constantly turning it and periodically spraying it with lemon juice. After preparing the kebab, sprinkle chopped dill on it. Recommended as a side dish:

bell pepper;
mushrooms or other grilled mushrooms;
tomatoes;
eggplants.

Watch the video below to learn how to cook delicious carp shish kebab.

Fishermen's wives take note! Mind-blowing pickled carp! The recipe is finger licking good! The smell alone makes you salivate profusely! The meat is soft, aromatic and very tasty! In a word, DELICATE! The husband is eating (at the moment and mooing mmmmm....).

We clean the carp from scales, remove the entrails, cut off the head (we don’t use it at all).
Cut into portions, approximately 1.5-2 cm (as the vertebral bone allows, but try to be thinner).
Peel the onions and cut them into half rings. You can add more onion (it turns out so tasty!)
Let's prepare the ingredients for the marinade: salt, sugar, hot seasoning for Korean carrots, paprika, bay leaf, black peppercorns.
Place everything on the pieces of fish with onions and mix, rubbing with clean hands.
Add a shot of apple cider vinegar.
The same amount of soy sauce.
Pour 2 tablespoons of vegetable oil.
Mix everything again and place the fish in a container.
On top we place a fragrant sprig of basil with herbs and flowers. This touch turned out to be very significant!
Cover with a small saucer and press down on the fish so that it is in the marinade (at first there will not be much of it, but after 30-40 minutes it will be enough so that the fish is all in the marinade).
Close the top with a tight lid and put the container in the refrigerator for 30-36 hours.

Once the fish is marinated, you can serve it with boiled potatoes. But what kind of potato? It’s simple, with black bread – you won’t be able to pull it off by the ears! Store in the refrigerator for 3 to 7 days. Every day it becomes tastier and tastier!

Marinating fish has been practiced in Scandinavian countries, Japan, Korea, and Europe for centuries. This excellent method allows you to preserve a large catch in full.

In addition, pickled fish has excellent taste and goes well with a side dish of potatoes or rice. Our article presents the best recipes for marinating fish using carp as an example.

You can also marinate any other fish using them.

Alternative option

Marinated carp can be prepared a little differently. For this purpose, they take fish that is fattier, because it will be more tasty; minimum weight from 1.5-2 kg. For work use:

fillet -1 kg;
onions – 4 pieces;
0.02 kg salt;
0.007 kg black pepper;
150 ml sunflower oil;
a little vinegar and clean boiled water.

The first step is cleaning, trimming the fins and head, then removing the insides. Only when this is done can you take the fillet and cut it thinner. After mixing the fish with pepper, onion, salt, water and vinegar, you can add oil.

Important: refined vegetable oil is not used for this dish. Stir everything again and leave the carp to marinate in the refrigerator for 48 hours.

Don carp with roots in marinade with added tomato

Cooking fish in a marinade on a vegetable bed of carrots, parsnips and onions does not require any culinary skills.

Guaranteed excellent results with a minimum of time spent - both tasty and beautiful! I like to cook fish this way on holidays, when there is a lot of other fuss in the kitchen - baking, salads, something meat... All you need is to cut the fish and vegetables, put it on the fire, pour in the marinade and set the time on the timer.

And free! Any large river fish is suitable for this recipe. I have a gift from a fisherman friend - a piece from a huge carp. Carp, even large ones, is a fairly bony fish, also bottom-dwelling, lives in muddy places and sometimes has a muddy taste.

This recipe is ideal for cooking carp; small bones will become soft and practically dissolve in the marinade. And the possible taste of mud, thanks to the spices, will completely go away. If the fish is not bony and predatory, such as pike perch, then the marinade recipe is slightly different.

Compound:

Fish (carp) – 700 grams -1 kg
Onions - 2 pieces
Carrots - 2 pieces
White root (parsnip) - half a medium root (150-200 grams)
Salt - 3/4 tablespoon
Sugar - 1 tablespoon
Vinegar 9% - 2 tablespoons
Unscented sunflower oil - 2 tablespoons
Tomato paste - 1 tablespoon
Water – 500 ml
Allspice peas - 1 teaspoon
Black peppercorns - 1 teaspoon, ground - 1 teaspoon
Bay leaf - 2 pieces
Cloves - 2-3 pieces

How to cook carp with roots in tomato marinade on a vegetable bed of carrots, parsnips and onions

Coarsely chop the carrots, onions and white root (parsnips).

Source: https://AstFisher.ru/drugoe/marinovannyj-sazan-2.html

Marinated carp with 9 percent vinegar in a jar

9% vinegar is widely used for pickling. It saturates the meat with the right percentage of acid and adds piquant notes of taste.

Components:

carp fillet – 1 kg;
onions – 4 pcs;
salt – 20 g;
ground black pepper – 7 g;
vegetable oil – 150 ml;
vinegar 9% – 3 tbsp;
boiled water – 3-4 tbsp. l.

Step by step recipe:

Cut the carcass into fillets. Try to remove even small bones. Grind into small pieces.
Peel the onion. Cut into half rings. Add to fish.
Add the bulk ingredients there: salt and ground black pepper. Stir.
Dilute the vinegar in the specified volume of boiled water. Pour into the total mixture in a thin stream. Add vegetable oil there.
Sterilize jars with lids in a way convenient for you. Dry. Pack the resulting workpiece into them and close. Place in the refrigerator for 2-3 days. Then you can take it out and eat it, bon appetit!

Acid is the No. 1 ingredient when it comes to winter preparations. Find out how much vinegar you need for a three-liter jar of tomatoes so that they can be stored all winter without any problems.

Carp marinated in a jar, served both with vegetable oil and balyk, slightly dried before serving

Calorie content per 100 g serving is 137 Kcal.

Carp, whole fried in sour cream

Compound:

carp – 0.3-0.4 kg;
lemon – 0.25 pcs.;
salt, fish seasonings - to taste;
sour cream – 40 ml;
refined vegetable oil, flour - how much will be needed.

Cooking method:

Clean and gut the carp, rinse and dry with a napkin. Make oblique cuts on the carcass to destroy the bones and make them less dangerous.
Rub the carcass with seasonings and salt, pour lemon juice over it.
Leave the carp to marinate for 30-60 minutes.
Dip the fish in flour and place in a frying pan with boiling oil.
Fry the fish for 20 minutes, turning it occasionally with a spatula.
Grease the carp with sour cream. Cover the pan with a lid. Reduce the flame intensity and simmer the carp in sour cream for 5-10 minutes.

Carp prepared according to this recipe has a pleasant smell and appetizing appearance, the meat is tender and juicy.

Marinate carp with vinegar and salt

A simple but very tasty recipe for pickled carp does not contain many ingredients. Salt and a small amount of spices will be enough.

List of required products:

carp - 1.5 kg;
coarse salt;
onions – 3 pcs;
mixture of peppercorns - to taste;
cumin and cloves - 3 buds each;
vegetable oil – 4 tbsp. l.;
vinegar 9% – 4 tbsp. l.;
bay leaf – 3 pcs.

Sequencing:

Cut the carcass: remove the head, tail, fins, and all entrails. Rinse in water to remove all mucus and blood. Cut off the backbone and remove large bones. Grind into small pieces.
Pour a generous layer of salt into an enamel container. Place pieces of carp on top, sprinkle with salt again. Place the load and put it in the refrigerator to salt. If the slices are small, 3-4 hours will be enough.
Then remove the fish and rinse it in water to remove salt.
Chop the onion into thin rings. Place in a saucepan along with 2 bay leaves. Place a layer of fish there. Arrange the spicy ingredients. Pour the mixture with 1 tbsp. l. oil and vinegar. Repeat layers until you run out of carp pieces.
Then leave to marinate in the refrigerator for a day.

Author's note

Agapov Vladislav

You don't have to throw out the tail and head. They will make a very tasty and rich soup.

The calorie content of the snack per 100 g is 146 Kcal.

You can find a quick way to fillet carp in the following video below:

How to cook carp - 9 best recipes

Many housewives are interested in how to cook carp, thereby diversifying the menu in a tasty and healthy way. Any, even the most elaborate, recipes can be adapted for home cooking, following the recommendations when processing fish: given its specific aroma, do not skimp on spices and marinades.

How to cook carp deliciously?

Carp - the recipes for which are varied, are widely used in cooking. The fish meat has a sweetish taste and does not contain small bones, which makes it possible to use various recipes. It is stewed, fried and baked whole, stuffed with vegetables or mushrooms, fish soup is boiled, meatballs, cutlets or filling for pies are made.

Dishes made from carp have always been a source of pride for the owners. We especially honor stuffed carp. The fish is seasoned with salt and pepper, and stuffed with onions, nuts and pomegranate seeds, baked in the oven at 180 degrees for about 40 minutes.
Stewed carp in honey and beer is very tasty. To do this, the fish is filleted, cut, poured with beer and a marinade of 40 g of honey and 800 ml of water. Add carrots and fresh herbs and simmer for 50 minutes.

How to cook a whole carp in the oven?

Oven-baked carp is one of the most healthy and correct ways to cook fish. To make the dish tender and juicy, you need to use foil, and spices, herbs and onions will help eliminate the smell of mud and imbue the dish with aromas. After baking, the spices should be removed and the fish served hot - it is not as tasty when chilled.

Ingredients:

carp - 2.8 kg;
onion - 2 pcs.;
paprika -5 g;
butter - 80 g;
ground black pepper - 5 g;
bunch of dill - 1 pc.;
pepper - 1 pc.

Preparation

Before you deliciously cook carp in the oven, gut the fish carcass.
Rub with paprika and black pepper.
Stuff with butter, onions and herbs.
Place the fish on foil and garnish with pepper.
Cover with a second sheet and bake at 200 degrees for 40 minutes.

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

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

Koktal from carp

Carp in foil in the oven can convey the taste of an authentic Kazakh dish - koktal, if prepared correctly. Uncleaned fish is cut along the ridge, removing it and the insides. The carcass is opened so that it becomes completely flat, seasoned and, having laid out vegetables in layers, baked in a cocktail bowl, the role of which an oven can handle at home.

Ingredients:

carp - 1.5 kg;
onion - 1 pc.;
eggplant - 1 pc.;
pepper - 1 pc.;
tomato - 3 pcs.;
clove of garlic - 3 pcs.;
cheese - 70 g;
mayonnaise - 60 g.

Preparation

Before cooking carp, remove the backbone from the fish, take out the insides, and rinse.
Unfold the fish into a flat shape.
Rub with garlic.
Place a layer of onion on the fish and brush with mayonnaise.
Then, eggplants and peppers.
Sprinkle with cheese, brush the tomato layer with mayonnaise.
Bake in foil for 90 minutes at 170 degrees.

Balyk from carp at home

Carp balyk is not just a tasty, but also a healthy snack. With this cooking method, the meat remains juicy, tender and retains all the nutrients. For balyk, you should choose a carcass of at least 5 kg, since it contains a lot of meat that does not have the smell of mud. The success of the dish lies in the correct cutting - the pieces should be no more than 3 cm.

Ingredients:

carp - 5 kg;
salt - 300 g;
sugar - 80 g.

Preparation

Remove the backbone, membranes, and entrails from the fish.
Cut the fillet into 3 cm pieces.
Cut the belly along the ribs and roll up.
Before preparing dried carp, lay the fish in layers, sprinkle each layer with sugar and salt. Place in the cold under pressure for 3 days.
Rinse in water.
Place the pieces on a nylon thread and air dry for 2 days.

Heh from carp - a recipe at home

Heh from carp, despite its Asian origin, has long won the favor of Slavic housewives. A spicy dish of marinated fish is prepared simply: the raw fish is thinly sliced and marinated in vinegar and spices for 6 hours. Since the recipe uses river fish, it can be pre-boiled in a double boiler and then marinated.

Ingredients:

carp fillet - 550 g;
vinegar - 60 ml;
onion - 2 pcs.;
carrots - 1 pc.;
ground black pepper - 5 g;
oil - 120 ml;
sugar - 20 g.

Preparation

Before cooking carp, cut the fillet into strips and, pour vinegar, refrigerate for 2 hours.
Add the onion, stir and set aside for another 2 hours.
Fry the carrots and remaining onions.
Add vegetables, pepper, butter and sugar to the fish.
Leave for another 2 hours.

Carp cutlets - recipe

Carp cutlets are distinguished by their softness and extraordinary juiciness. The dense, non-bony meat of carp is ideal for making cutlets. The recipe is common: fish fillet, onion and potatoes are crushed into a homogeneous mass, formed into cutlets and fried on both sides over high heat until golden brown.

Ingredients:

carp - 3 kg;
onion - 2 pcs.;
potatoes - 2 pcs.;
green onion feathers - 5 pcs.;
bay leaf - 1 pc.;
oil - 60 ml;
flour - 80 g.

Preparation

Cut the carp into fillets.
Grind the fillet, onion and potatoes in a meat grinder
Add green onions and chopped bay.
Form cutlets, roll them in flour and fry in oil.

Carp soup - recipe

Carp fish soup is a great way to recycle the head, tail and fins - these parts are used by experienced fishermen to create a hearty, rich fish soup. Don't forget about spices and vegetables. Celery and bay leaves will help get rid of the smell of mud and add aromas. If children won’t eat the fish soup, you can add a glass of vodka at the end.

Ingredients:

head, tail and fins - 550 g;
bunch of celery greens - 1 pc.;
carrots - 1 pc.;
bay leaf - 2 pcs.;
potatoes - 3 pcs.;
tomatoes - 2 pcs.;
vodka - 50 ml.

Preparation

Boil the head, tail, fins and potatoes for 15 minutes.
Add bay, vegetables and celery greens.
Simmer for 15 minutes.
Finally, pour in the vodka.

Carp shashlik on the grill

Carp kebab has a special “meaty” taste and is therefore especially popular. The key to a successful dish is marinade. The best way is to marinate the carcass in lemon juice. Citrus juice is softer than vinegar; it will not overpower the specific taste of carp, but will only add an aroma of freshness. To prevent the fish from drying out during frying, it must be turned over frequently.

Ingredients:

carp steaks - 1.5 kg;
oil - 50 ml;
lemon juice - 40 ml;
ground black pepper - 5 g.

Preparation

Marinate carp steaks in oil and lemon juice for 30 minutes.
Season and place on the grill.
Fry for 7 minutes on each side.

How to cook carp caviar?

Carp caviar cutlets can add variety to the daily menu. Caviar has a neutral taste and requires seasoning. Paprika is an excellent addition: it not only takes away the fishy aroma, but also adds piquancy. Getting the appetizer is simple: you need to mix the caviar with the dough ingredients and fry it until golden in a frying pan.

Ingredients:

carp caviar - 450 g;
egg - 1 pc.;
semolina - 40 g;
flour - 40 g;
oil - 70 ml;
paprika - 5 g.

Preparation

Rinse the caviar, remove the films.
Beat the egg, semolina, cereal and paprika.
Add caviar.
Spoon the mixture into the pan and fry.

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Delicious carp with vinegar, garlic and pepper

For lovers of spicy dishes, a recipe for carp with pepper and garlic is suitable. During the process, you can adjust the degree of spiciness yourself by making the proportions of the above ingredients larger or smaller. The recipe with photos will help you with preparation.

Compound:

carp – 1 large;
water – 1 l;
salt – 8 tbsp. l.;
sugar – 1 tbsp. l.;
vinegar - 1 tbsp. l.;
vegetable oil – 2 tbsp. l.;
garlic – 8 cloves;
bay leaf – 3 pcs;
peppercorns – 6 pcs;
hot pepper – 1 pc.

Cooking method:

Cut the carcass into fillets. Divide into 2-2.5 cm pieces.
Dissolve salt and sugar crystals in the specified volume of water. Add bay leaves and peppercorns. Bring to a boil. Then remove from heat, pour in vegetable oil and vinegar. Stir.
Peel the garlic and cut into thin slices. Wash the hot pepper and cut it into rings.
Sterilize the jar in a way convenient for you. Fill it with fish pieces. Place hot peppers and cloves of garlic between. Pour in marinade.
Place in a cool place for 10-12 hours. Then drain the liquid and fill the jar with vegetable oil to keep the snack longer. Cover with a lid. Should be stored in the refrigerator.

Calorie content per 100 g serving is 149 Kcal.

Before serving, season the fish with herbs and fresh onions.

Fried carp in a frying pan

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

Cooking method:

We cut the carcass into steaks, sprinkle with lemon juice to rid it of the smell of mud.
We treat the steaks with spices; you can use regular salt and ground pepper, or purchase a ready-made set for fish.
Dip the pieces in flour and fry in a frying pan with a small amount of oil until golden brown.

Heh from carp at home

Carp is often used to prepare dishes such as Heh. It is suitable for both a festive table and an everyday one.

Classic Korean recipe

To prepare Heh, only fillet is used. Therefore, be careful when removing bones: try to remove as much as possible.

Ingredients:

carp fillet – 1 kg;
vinegar essence - 1.5 tbsp. l.;
soy sauce – 2 tbsp. l.;
onion – 2 pcs;
garlic cloves – 4 pcs;
vegetable oil – 120 g;
ground black pepper – 0.5 tsp;
salt – 1 tbsp. l.;
bay leaf – 3 pcs;
paprika – 1 tbsp. l.;
ground red pepper – 0.5 tsp.

Step by step recipe:

Cut the fish fillet into small pieces.
Peel the onion and chop into thin rings. Add to carp. Add salt there and stir.
Add all remaining dry ingredients to the mixture. Grate the garlic on a fine grater and break the bay leaf into several pieces. Add to meat.
Pour soy sauce, vinegar and vegetable oil over everything. Mix well.
Cover the container with a lid and marinate in the refrigerator for 2 days. Afterwards you can take out the fish and eat it.

The calorie content of a snack per 100 g is 153 Kcal.

With onions and carrots

You can make Heh with carrots using a similar recipe. For the above quantity of ingredients you will need one large carrot. Peel it and grind it on a medium-sized grater. Add to the fish at the same time as the onion. Then cook in the same order.

Marinated carp - recipe

03.08.2016

Marinated carp is a culinary masterpiece that everyone should try. Using this recipe, you can marinate any fish: silver carp, crucian carp or pike, but carp marinated in vinegar according to this recipe is an excellent dish, for which it is worth sacrificing a few millimeters of additional fat on the waist and hips.

The delicious carp fish holds the record among all products for the presence of iodine, which is so necessary for the normal functioning of the thyroid gland. The meat of this fish contains a lot of useful substances. Vitamins C, E, PP, B6, B12 and others, which are contained in large quantities in this product, promote DNA synthesis, participate in fat metabolism and have a beneficial effect on the nervous and digestive systems. Nutritious and tender carp meat contains proteins and fats that are necessary for normal human life. And everything would be fine, but carp is so high in calories that it is not recommended for systemic consumption by people on a diet due to the presence of a huge amount of calories. However, pickled carp is a culinary masterpiece that everyone should try. Using this recipe, you can marinate any fish: silver carp, crucian carp or pike, but carp marinated in vinegar according to this recipe is an excellent dish, for which it is worth sacrificing a few millimeters of additional fat on the waist and hips.

What to marinate carp in?

Each housewife makes the marinade for this amazingly tasty, nutritious and healthy delicacy in her own way. However, the taste constantly changes depending on the composition and spices added to the marinade. So what should you marinate carp in to achieve the most delicious taste? The simplest and easiest ingredient added to the marinade, which will emphasize the tenderness of the meat and add a piquant twist to its taste, is ordinary vinegar.

Marinate carp - ingredients:

Carp fish – 1.5-2kg;
Vegetable oil or olive oil – 10 tbsp. spoon;
Salt, ground black pepper, bay leaf, spices and herbs to everyone’s taste;
Onions – 5-6 pcs.;
Vinegar – 10 tbsp. spoons

How to marinate carp?

Let each housewife choose her own marinade according to taste, color and smell, and we marinate the carp as follows.

First, let's prepare the fish that we are going to marinate. Let's clean it, gut it, pull out the insides. Let's cut off the head and give it to the cat - let him have a holiday too! Rinse the fillet under running water and lightly dry with a kitchen towel. Afterwards, we take the fish and cut it into small portions - 3-5cm, or even thinner. Everyone cuts according to their own aesthetic tastes and views. However, remember - the thinner the meat, the better it will be marinated. Yes, and faster too.

Carp marinated in a jar or pan is not particularly significant, but professional chefs recommend carrying out this process in a glass container to preserve a certain taste. In an aluminum pan, fish can acquire a specific taste that not every connoisseur of beauty will like!

Now I’ll tell you in detail how to marinate carp so that it is a masterpiece and a highlight of the festive table, and the applause for your person from the guests sounds loud and long.

Marinated carp - recipe

Take the cooked carp pieces and place them in a glass jar. Salt and pepper it generously, sparing no spices. We leave everything for several hours so that the meat absorbs the seasonings. After 2-3 hours, remove the portioned pieces from the container and rinse under running water. After drying the fish a little, we begin the marinating process itself. To do this, add the following ingredients into a jar in layers:

a layer of carp cut into pieces;
a layer of onions cut into rings or half rings.

Sprinkle each layer generously with salt, ground black pepper and spices: cloves, coriander, allspice, bay leaf. If anyone likes spices that I didn't mention, just add to the list. Some people say that you must add cumin for a full and piquant taste, but I am not a fan of this seasoning, so I excluded it from my personal recipe.

Next, pour each layer with vinegar and vegetable oil or olive oil - whichever you prefer. Water thoroughly, sparing neither vinegar nor oil. The liquid should cover the meat completely. Tamp the fish well and cover the jar with a lid. Place in the refrigerator for 24 hours. This, of course, is not a prerequisite, you can open it after 12 hours and try a piece, but you will feel the fullest and most effective taste of the pickled carp recipe that I provided you with after keeping it for as long as it should be.

Eat and enjoy the fruits of your labors. Enjoy your meal!

How to store pickled carp

Pickled carp should be stored in the refrigerator or other cold place. If you want to store the snack for a longer time, place it in the freezer (just not in a glass container).

Snack storage issues are directly related to the use of a certain acid. Find out whether it is possible to seal cucumbers with apple cider vinegar, in what proportions to add and what not to do.

Is carp a bony fish?

Not really

FAQ

Answers to frequently asked questions will help you avoid mistakes during the preparation and storage process. It is better to study them in advance so that unforeseen situations do not take you by surprise.

How long does carp marinated in vinegar last?

Storage duration depends on the recipe.

Cooking option	Storage duration
Quick recipe with onions and butter	2-3 weeks
With onions and spices	2-3 weeks
In apple cider vinegar	up to a month
With 9% vinegar	a month or more
With vinegar and salt	from 2 weeks
With vinegar, garlic and spices	up to 2 weeks
Heh from carp	2-3 weeks

What spices are best not to use when marinating carp?

The following spices are not suitable for pickling carp:

cinnamon;
cardamom;
poppy seeds;
turmeric;
dried marjoram;
sesame.

What to do if you added too much vinegar

You can get rid of excess acetic acid in the following ways:

Soak the fish in cool water for 15-20 minutes.
Increase the amount of other ingredients called for in the recipe.
Digest the marinade.
Season the carp with plenty of vegetable oil and onions.

Carp (carp) in marinade

Home
cereal
madeleine
marinade
muesli
eggs

The recipe is not simple, but the result was very impressive. One cook in the Novosibirsk region told me this recipe (and fed me this dish), God bless her. But I forgot the name.

Peel the carp and cut crosswise into large pieces for frying. Now let's marinate it.

Let's prepare the marinade. Lightly beat the egg and add some vegetable oil. Add some salt, pepper and stir, adding flour little by little. You need to get a consistency slightly thicker than kefir.

Cut the onions into rings or half rings (a lot). Mix the onions into our marinade.

It's the fish's turn. Place the pieces into the mixture, coating them thoroughly.

Now you need to let the fish sit for an hour.

Fry in a frying pan in a large amount of vegetable oil. The marinade is thick. It will create an appetizing soft crust on the fish - batter.

After frying the fish, place it on a dish covered with napkins to remove excess fat.

While it cools, we overcook our marinade, constantly stirring vigorously in the oil so that the onion comes unglued. When the rings are golden, remove them with a slotted spoon and place them on top of the fish pieces. All you have to do is sprinkle some green leaves and - done!

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