Carp fried in a frying pan: how to deliciously fry carp without bones

Carp is available for sale all year round. Therefore, dishes made from it are considered quite popular. If you are thinking about how to cook carp, then the fish can be boiled, stewed, fried, or baked. This type of fish is very fatty and high in calories. But fats are quickly absorbed and are not stored as extra centimeters. In any case, it is better to serve carp with fresh or stewed vegetables, lemon and herbs. If desired, you can immediately bake the fish with vegetables. In this case, you will get a complete dish that is suitable for both an everyday dinner and a holiday table!

Carp is rich in B vitamins and minerals. Regular consumption of it helps normalize blood sugar levels, restore thyroid function, and improve bone condition. Carp contains complete animal protein, which perfectly saturates and is easily absorbed by the body, without causing a feeling of heaviness in the stomach.

How to cook delicious carp: basic secrets

Carp is a rather bony fish. At the same time, it can be prepared so that the bones are not felt at all. You just need to know some tricks:

You should buy a large fish, about 2 kilograms. It will be much easier to select even small bones from large carp;
We clean the fish correctly. First, the scales are removed using a sharp knife, then the fish is washed with running water. It is necessary to carefully cut out the abdomen to remove the entrails. Be sure to remove the dark film. Otherwise, the taste of the finished fish may deteriorate greatly. At the last stage, it is necessary to cut off the head, fins and gills, and thoroughly rinse the carcass;
The fish will turn out more juicy and tender if it is pre-marinated. It takes about half an hour to keep the carcass in the marinade;
During baking, the bones will dissolve if you make small cuts in the skin.

In order to cook carp correctly and tasty, you need to adhere to the recipe and use high-quality fresh ingredients. Sauces make the taste of a dish more refined and unusual.

How to cook carp soup

Ukha is a traditional dish of Russian cuisine made from varieties of fresh fish with a sweetish taste.

To prepare the first dish, you need:

carp head and tail;
3 liters of water;
bulb;
carrot;
5 potato tubers;
bay leaf, salt, spices, herbs;
parsley root.

During preparation:

A whole onion, parsley root and a few peppercorns are placed in a pan, after which everything is filled with water.
After bringing the liquid to a boil, the prepared fish parts and salt are added to the pan.
When the fish broth has boiled for 12 minutes over low heat, the “spare parts” of the carcass are laid out using a slotted spoon on a separate plate.
The onion is also removed from the broth.
Potatoes and carrots are cut into cubes, after which they are sent to a pan, where a bay leaf is also added.
A few minutes before it’s ready, the greens are also added to the ear.

Important! Throughout the entire cooking process, we must not forget about the foam, which must be systematically removed.

Baked carp in sour cream

Baking in sour cream is used to prepare many types of fish. Sour cream softens the meat, makes it incredibly tender in taste, and gives it a sweetish, creamy aftertaste. It is better to cook carp immediately with potatoes. Young potatoes are perfect and can be baked in their skins.

The dish will turn out tasty and juicy if you follow all the above recommendations. We take a large carp and clean it thoroughly. It is important to remember to remove the scales from the fins. If you cut the carcass into medium steaks, the fish will cook quickly and the bones will dissolve.

Ingredients:

Large carp – approximately 2 kg;
Potatoes – 6 pieces;
Hard cheese – 150 grams;
Sour cream 20% fat – 200 grams;
Flour – 1 tablespoon;
Refined vegetable oil – 2 tablespoons;
Butter – 2 tablespoons;
Salt and black pepper - to taste (about 1 teaspoon each).

Baked carp in sour cream

Cooking method:

Wash the potatoes, peel them, and put them in a saucepan to cook until half cooked. After the water boils, the tubers should be kept for 10-15 minutes. Take out the potatoes, cool to room temperature and cut into medium slices;
While the potatoes are cooking, let's prepare the sauce. To do this, mix sour cream with a quarter of pepper and salt in a container;
We prepare the fish as described above, only we cut it into steaks 2-3 centimeters thick;
Salt and pepper the pieces. Take ½ part salt and ¼ part pepper. Mix the pieces thoroughly and leave for 5-10 minutes to marinate. After the time has passed, bread the pieces in flour;
Preheat the oven to 190 degrees. Place foil on a baking sheet and grease it with butter. Lay out potatoes, fish, pour sour cream sauce and cover with cheese;
Sprinkle the mixture with vegetable oil and bake for 40 minutes;
After turning off the oven, let the dish stand for another 10 minutes, then take it out and serve.

If desired, you can serve a salad of fresh vegetables and greens separately. As for greens, you can use any of them. Dill, parsley, cilantro, and basil are perfect.

In batter in a frying pan

Carp in batter is prepared from the following ingredients:

carp – 1 piece;
egg – 2 pcs.;
flour – 100 g;
sunflower oil - a stack;
milk – 30 ml;
garlic – ½ head;
salt and seasoning - to taste.

Main stages:

The prepared carp is divided into portioned pieces, which are salted and seasoned.
Eggs are beaten in a bowl along with salt and pepper, to which crushed garlic, milk and flour are added.
Pieces of fish are dipped in a batter with the consistency of thick sour cream, and then fried in a frying pan with hot oil on both sides.

So, if a fisherman brought a catch in the form of carp, then you should not put such fish with very tender meat in the refrigerator for a long time. It is better to immediately prepare it using one of the methods described above.

Spicy carp with a crispy crust

Many people love fried fish. It turns out incredibly tasty with a golden crispy crust. During cooking, magical aromas spread throughout the apartment. Therefore, sometimes it can be difficult to wait until the process is completed. It is important to understand that fried carp is much higher in calories than baked carp. Plus, it's quite greasy. Therefore, it must be served with lemon and fresh vegetables.

As for side dishes, you can do without them. Fresh vegetables and herbs will be enough to complement the dish. If you still want additions, then you should use cereal side dishes. It is better to avoid potatoes. After all, the dish will turn out to be too high in calories. Although if you don’t count calories, then the combination of fish and potatoes is the ideal solution for a hearty snack.

Ingredients:

Fresh carp – 2 kilograms;
Milk – 12 tablespoons;
Mustard – 2 tablespoons;
Liquid honey – 2 teaspoons;
Vinegar 6% - 2 teaspoons;
Garlic – 4 cloves;
Corn or regular flour - ½ cup;
Dry thyme – 1 teaspoon;
Salt – 1 teaspoon;
Ground black pepper – ½ teaspoon;
Sweet paprika - a pinch;
Vegetable oil - for frying.

Spicy carp with a crispy crust

Cooking method:

The first step is to prepare the marinade. To do this, mix milk, mustard, honey and vinegar in a bowl. The mass should be homogeneous. Then we pass the garlic through a press and add it to the marinade. Leave the mixture for 10-15 minutes. It must brew;
We thoroughly clean the fish and then cut it into portions. You can cut the carcasses into steaks and also into halves. In the latter case, it will be more convenient to fry. Yes, and the cooking process will take less time;
Place the pieces in the marinade and let sit for 10-15 minutes. Turn the fish over periodically so that it marinates evenly;
In a separate bowl, mix flour with spices. We adjust the amount of spices at our own discretion;
Heat vegetable oil in a deep frying pan;
Roll each piece of fish in the marinade and then in breading;
Fry the fish until golden brown and place on paper towels to absorb excess fat.

Serve the fish to the table along with fresh vegetables. Fried carp should be eaten immediately after cooking. Otherwise, the breading will soften and the fish will lose its first-class taste characteristics.

How to fry carp (best cooking methods)

You can cook carp in a frying pan in pieces, whole or pre-cut into fillets. If you are lucky and the carcass comes across with caviar, it is fried separately or placed in the belly.

If the carp is frozen, then it should first be thawed in the refrigerator, then freed from scales and entrails, washed, separated the head and tail and cut into pieces. In this case, you can select the bones with tweezers.

Juicy carp with fried onions

Recipe with sour cream and garlic

An excellent classic option for a tasty and satisfying lunch. For this you need to prepare:

2-2.5 kg of small carp;
1 tbsp. sour cream;
100 ml boiling water;
1 onion (large);
100 g flour;
3 cloves of garlic;
100 ml lean oil;
salt, pepper - to taste.

First you need to cut and fry the carp according to one of the methods described above and put it in a deep frying pan. Cover with onion half rings, pour in sour cream, squeeze out the garlic, pepper, add boiling water and simmer under the lid for 20 minutes over low heat.

In sour cream sauce with onions, the carp turns out tender and juicy, and the gravy is thick. It can be served separately or poured over the finished product.

Important. Large fish have large bones - they are easier to detect or remove, which allows the product to be used in children's diets.

You can cook carp deliciously in a frying pan using different recipes, for example, in an egg. To do this you need to take:

1 kg fillet;
2 eggs;
100 ml sour cream;
3 tbsp. l. breadcrumbs;
2 tbsp. l. lean oil;
salt and pepper to taste.

Mix the fillet with spices, blot with napkins after 10 minutes, dip in melange, roll in breadcrumbs, fry until golden, pour in sour cream and boil for several minutes on low heat. Serve with any side dish, garnish with lemon and herbs.

Fried boneless carp in a frying pan (classic recipe)

For this recipe, you need to choose the fish according to the size of the pan and depending on whether the head and tail will be removed. To make the carp “boneless”, you should make frequent transverse cuts before cooking - then the bones are crushed, fried and practically not felt while eating.

Ingredients:

1 carp (800-1000 g);
2-3 tbsp. l. flour;
oil - for frying;
salt, pepper - to taste.

Step-by-step preparation:

First you need to make frequent parallel cuts on the sides with a depth of about 1 cm. You can make them in the form of diamonds with a side of 1.5-2 cm.
Salt and pepper inside and out, sprinkle with flour.
Fry the carp on one side in well-heated oil until crusty, then turn over, after 2-3 minutes reduce the heat and cover the pan with a lid.

Recommended reading: How to prepare trout salad

Total cooking time is 20 minutes.

Carp fried in a frying pan in pieces in flour

This dish is quick and easy to prepare. For it you need to take:

1 fish (large);
50 ml oil;
salt and spices to taste;
5 tbsp. l. flour.

Cooking process:

The carcass needs to be spread lengthwise into two parts, then each half into large pieces the size of the frying pan.
Salt the carp slices, roll in flour and fry first - skin side up (5 minutes), then turn over to the other side, add salt, reduce heat to minimum and cover the pan with a lid.
The simmering time will be 12-13 minutes, during which you need to water the fish with the released juice - then it will turn out juicy on the inside and crispy on the outside.

Note! If the carcass is large, it may smell slightly like a swamp. To fight off the smell of mud, it’s good to add a little lemon juice along with salt.

Christmas fried carp in marinade

Although it is customary to cook whole fish for such a holiday, it is more convenient to do it in a frying pan in steaks: firstly, you don’t need to clean and cut it, secondly, the pieces are better marinated, and thirdly, the portions are easier to serve to guests.

So, in addition to 6-8 steaks, you will need:

1 thin-rind lemon;
250 g carrots;
250 g zucchini;
3 cloves of garlic;
250 g sweet pepper;
breading;
vegetable oil;
spices and spices - to taste.

Step-by-step preparation:

Chop the lemon as much as possible with a knife, leaving narrow strips of peel, approximately 2-3 cm long.
Add herbs (Italian herbs can be used), spices and 3 tbsp. l. oils
Rub the thawed steaks with marinade and leave for 15-20 minutes.
Cut carrots, zucchini and garlic into thin slices, preferably slices, and peppers into thin rings.
Season the vegetables (except garlic) with the remaining marinade and lightly sprinkle with breading.
Bread the fish along with pieces of lemon and peel and fry in a moderate amount of heated oil, turning until crusty. Place a few slices of garlic on the edge so that it imparts its aroma to the oil; as soon as it starts to burn, throw it away.
Fry the vegetables in a separate pan or steam them. This will only take 2-3 minutes.

Steaks should be served on a flat dish, surrounded by bright vegetables and garnished with herbs.

Important. For the holiday, it is better to take mirror carp, since its meat is fattier and, accordingly, more tender.

Whole carp fried in a frying pan with crust

Cut the prepared carcass on the sides into strips or diamond shapes, grease with lemon juice, garlic and place in the refrigerator for 1 hour. Then add salt, pepper, roll in flour, dip in a beaten egg (melange), bread with breadcrumbs and fry on both sides in hot oil without covering.

We recommend reading: The best recipes for marinated pink salmon

Simple salad of tender carp

Carp is a component of many fish salads; cooking recipes involve the use of fillets. The fillet can be purchased ready-made or removed from the fish yourself. The salad is very simple to prepare, but quite tasty. At the same time, you can experiment with serving methods. For example, you can serve the salad on a common platter, or you can use crackers or tartlets to lay out the salad. In the latter case, you will get an excellent portioned snack.

To prepare the dish you will need tarragon. It should be crushed. Otherwise, large pieces of seasoning will greatly interrupt the delicate taste of the fish.

Ingredients:

Fresh carp – 1 piece;
Dry white wine – 200 ml;
Tarragon - 100 grams;
Sour cream – 5 tablespoons;
Olive oil – 2 tablespoons;
Butter – 50 grams;
Onions – 2 tablespoons;
Table salt – 500 grams.

Simple salad of tender carp

Cooking method:

We gut the carcass and rub it with chopped tarragon;
Heat the oven to 180 degrees;
Place salt on a baking sheet and fish on it. The top of the carcass should also be sprinkled with salt;
Cook the fish for about 20-30 minutes;
While the fish is baking, prepare the sauce. To do this, heat the butter in a frying pan, then add olive oil to it. Fry the diced onion. A couple of minutes after the onion has softened and turned golden, add the wine. Simmer for a couple of minutes, then add sour cream and part of the tarragon. Stir the sauce, turn off the heat, remove the mass from the heat;
When the fish is baked, cool it and separate the meat from the bones. We use fillet as a base for salad;
Pour the sauce over the fish and serve. The dish turns out incredibly tasty, both cold and hot.

Now you know how to cook carp so that there are no bones in the fish. You should use all the recipes to choose the best option for yourself. Carp is also good for the holiday table. But in this case, more formal serving methods and complex recipes should be used.

Cooking in the sleeve

In the sleeve, delicious fish with tender meat turns out to be very juicy and retains all the useful elements.

To prepare a nutritious dish of 1.3 kg carp, use:

lemon;
seasonings;
salt;
olive oil.

Cooking method:

The carcass is thoroughly cleaned of scales, gutted and washed well under running water.
The fish is rubbed with a mixture of salt and favorite spices.
Lemon is cut into slices.
After 10 minutes, the carp is poured with olive oil, juice from several lemon slices, and the remaining pieces of citrus are placed in the abdomen.
The carcass is packaged in a sleeve, which is pierced in several places to prevent steam from accumulating.
The dish is sent to the oven for 25 minutes to bake at a temperature of 190°C.