How to cook carp in a frying pan - a classic recipe with onions, a delicious recipe without flour, whole and in pieces

Fried carp, also called carp, is a very simple but complete fish dish that can ideally fit into the weekly diet of any cook. As a side dish you can use mashed potatoes, rice porridge, vegetables or a light salad.
Are you preparing carp fish?

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Read also: Char - a description of the fish and its habits. How and when is the best time to catch char (video + 115 photos)
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26.06.2020

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Carp fried in a frying pan in pieces in flour (it turns out very tasty)

I cut it into large pieces, fry it, and simmer over low heat with a lid on. My mother-in-law also cuts these pieces in half, it turns out not just one piece, but two long strips, one with a bone, the other without.

You can serve it both for dinner or lunch (I can say that it is nourishing and tasty), and on a holiday table, it looks beautiful, and the taste is beyond praise.

Take only fresh fish, not frozen, in order to clean less, take mirror carp, its skin is denser, but there are 5-6 husks, I even somehow counted.

Ingredients:

2 kg. fish
juice of one small lemon
salt
ground black pepper
flour
vegetable oil for frying

I buy fish and they bring it fresh to us on the weekends. Sometimes my husband and I go fishing, he catches, and I provide moral support. The best catch is in the spring, here is our spring catch.

So, the fish needs to be cleaned, this is not an easy task, at least for me. I read somewhere that you need to pour boiling water over the husks, from a teapot on both sides, then remove the scales by hand. Indeed, this is so, I tried it.

Then you need to cut the fish along the belly and remove the insides, rinse the inside well. We will leave the head and tail for fish soup, and cut the rest of the meat into pieces.

The sizes of the pieces can be different, mine are 2 centimeters, it can be more or less. Then I salt and pepper the pieces on both sides, and pour lemon juice on both sides, too.

We leave it to marinate a la, that is, we left it for 15 minutes, let it soak in the juices and goodies. Then, pour flour into a bowl, roll each piece in flour on both sides.

Many people fry fish in breadcrumbs, but I don’t really like it, the breadcrumbs fall off and burn. You can fry it in batter, but then cut it smaller; today I cook it in flour.

Then I pour vegetable oil into the frying pan, odorless and tasteless, refined. I heat it up, but not to the point of smoking, of course, lay out the pieces of fish, fry on one side, and on the other.

I reduce the heat to medium, fry for 10 minutes on each side, but be guided by your pieces, what size they are. When I turn it over to the other side, I cover it with a lid.

Look, regarding frying, my mother-in-law fries it very much, I don’t like it that way, I try so that the fish does not burn, but is cooked, but at the same time there is an appetizing crust on top.

Then I put it on a plate and fry the next portion. Oil needs to be added during the frying process, and if it becomes dark, it is better to change it and wash the pan. Don’t skimp on the oil, sometimes everything is fried in the same oil, and then in the end you end up with black pieces.

Fry well, you may need to turn them 1-2 times during cooking so that the pieces cook evenly on all sides.

I want to say right away that the fish is fatty, so it’s better to water it with lemon juice; I immediately serve lemon. You can't eat a lot of it, but it's filling and very healthy.

Can be served both hot and cold. I like it warm. If you are serving it on a holiday table, you can beautifully decorate and arrange the dish on a platter.

It is very appropriate to serve fresh vegetables, or garnish with fresh vegetables. In winter, there are not always fresh vegetables and the opportunity to buy them. But you can eat it as an independent dish. The meat is tender, juicy and sweetish.

With onion

Fried carp in a frying pan, complemented with onion rings, is suitable for a festive table. The dish is considered low-calorie because no auxiliary ingredients such as mayonnaise, eggs, flour or sour cream are used for cooking.

Frying requires a minimum set of ingredients, consisting of spices, onions and oil. Therefore, those who watch their figure are allowed to eat fish.

What ingredients will you need?

To make the treat you will need the following food products:

onion head – 75 g;
sunflower seed oil – if necessary;
spices - at your discretion;
salt - to your taste;
fish fillet with skin – 5 pieces.

Step-by-step cooking process

A detailed description of the fish frying process is shown below:

Pieces of fish carcass must be rubbed with spices and salt.
You need to heat the oil in a saucepan and transfer the semi-finished products into it. The pieces should be fried on one side.
The onion must be peeled and cut into circles.
Turn the pieces of fish over to the other side and place onion rings on top. At minimum heat power, the mixture must be fried until the vegetable softens.

Serving rules, decoration

Upon completion of frying, the fish pieces along with onion rings are transferred to a plate and decorated with dill sprigs on top. Potatoes or rice porridge are suitable as a side dish.

How to cook carp in sour cream in a frying pan

Despite the taste, you can’t relax when you eat fish, as there are a lot of bones in it, don’t be distracted and look at your plate. I had a case when the bone was taken out, and I was still seven months pregnant, nothing helped, and in the evening, when my voice began to disappear, my husband took me to the hospital.

Oh, this is an unpleasant incident, write below if you have encountered this. At that time I didn’t eat fish for two years, and then I started trying it. But this is a preface, about caution.

Ingredients:

Carp - 1 pc.
Sour cream - 200 grams.
Water - 50 ml.
Salt, pepper - to taste,
Seasonings for fish - to taste.
Flour - 2 tbsp. l.
Bay leaf optional
Vegetable oil - to taste

1. We clean the fish from scales, cut off the tail and fins. I do this with scissors. Next, you need to rip open the abdomen and remove the entrails. Cut off the head. Cut into portions.

2. Salt and pepper to taste. Leave to marinate for 5 minutes.

3. Then pour vegetable oil into the frying pan and heat it up.

4. Roll the pieces in flour, place them in a frying pan, fry on both sides.

5. We dilute the sour cream with water, add some salt, and when the fish is ready, pour in the sauce and simmer for 5 minutes under the lid.

6. Then let it stand for 10 minutes and serve.

It’s very tasty to sprinkle with fresh dill, then the aroma and taste are transformed.

Cooking in pieces

To fry carp into pieces, you will need:

700-800 g of fresh carp;
3 medium sized onions;
1/2 lemon;
any vegetable oil;
flour or ready-made breadcrumbs;
salt and spices for marinade.

Step-by-step instruction:

We wash the carp, remove scales and entrails, and separate the head.
Cut into steaks 4-6 cm wide.
Lightly sprinkle with lemon juice.
Rub with spices for fish and put in the refrigerator to marinate for 20 minutes.
While the fish is marinating, cut the onion into rings and fry over low heat until golden brown.
Next, roll the fish pieces in breading or flour.
Place the steaks in a frying pan, preheating it with vegetable oil. Fry until done for 5-6 minutes on one side and the other.
Serve on a platter with your favorite side dish and stewed onions.

Whole fried carp in a frying pan according to a simple recipe

I know that men are cold towards fish, there is an opinion that women love it more, but recently, my godfather convinced me otherwise. He goes fishing, and often brings back a lot of fish, although he doesn’t share it with anyone, he eats it himself, makes canned food, and says that he loves it in any form.

In this recipe, I propose to cook it whole, making incisions as when preparing fried crucian carp.

Ingredients:

800 grams carp
flour
vegetable oil for frying
salt and pepper to taste

The fish needs to be cleaned, the head and tail are not cut off, the insides are removed, and the fins are cut off. Wash everything thoroughly, you can dry the carcass with paper towels inside and out.

I recommend taking fish that is not large enough to fit into your frying pan, since we cook it whole.

Now we make notches, cutting 1 cm inwards, making cuts every half centimeter.

Salt and pepper the carcass to taste, coat it with flour on all sides. Meanwhile, pour vegetable oil into the frying pan. We heat it up and lay out the carp, take it carefully by the head and tail.

It is better to place it closer to the stove so as not to carry it across the kitchen to the frying pan.

Fry on one side and the other until browned, turning over to the second side, you can cover the pan with a lid. Remember, the fish should not burn, but it should not be raw either.

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

Before you start frying carp in a frying pan, you need to prepare the following products:

1 fish;
2 onions;
5 tbsp. l. flour;
50 ml oil;
salt and spices to taste.

Cooking process:

The carcass needs to be cut lengthwise into two halves, then each into portions.
Add salt and leave for 10 minutes to remove excess liquid.
Mix flour with spices, heat oil in a frying pan.
Roll carp slices in flour and fry on both sides.
Transfer the finished fish to a plate, fry the onion cut into half rings in the same oil and distribute on top.

Important. You can do the opposite - first cook the onion, and then the carp, and it is permissible to replace the flour with breadcrumbs.

For another method, you will need to take more onions - 700-800 grams:

Without flattening, cut the carp crosswise into 1.5 cm pieces. Also add salt, let stand, roll in flour with spices and fry in a frying pan on both sides in hot oil.
Fry the onion half rings in another frying pan until rich golden brown.
Lightly salt the prepared onion, place it as a pillow on a flat plate, and put pieces of fish on top. Garnish with herbs and fresh tomatoes.

We recommend reading: How to deliciously cook carp in the oven

On a note! If you catch caviar carp, then the caviar must be carefully removed without disturbing the integrity of the eggs, salted and fried in a frying pan along with the fish, on both sides.

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 cook pike cutlets

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.

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Juicy and tender mirror carp with fried onions

This is a very tasty and inexpensive dish that can be served for lunch or dinner. Fried onions give it a special taste and aroma. The whole kitchen is filled with smells, and all the relatives come running to the table.

The result is an appetizing and aromatic crust on the fish; it is soaked in onion juice and is simply finger-licking good. This dish will not leave anyone indifferent. I love fried onions, but eat fish with caution, don’t forget about the bones.

Ingredients:

mirror carp 2 pieces, 800-900 grams each
onion 3 pcs
flour for breading
salt and pepper to taste
vegetable oil for frying

I like the mirror one better, and I am grateful to those people who bred this breed, I really love it because I peeled off three husks and it’s done. But what I noticed is that his skin is denser than usual.

So, we work according to the old scheme, we gut the fish, clean it, wash it, cut off the tail, head and fins. Cut into pieces.

The pieces can be smaller or larger, 1 cm or 5 cm each, but keep in mind that if it is chopped coarsely, you need to fry it a little longer.

Salt and pepper all the pieces, mix, roll in flour, and fry in a heated frying pan. You can pour a little oil, or it can reach from the middle of the pieces.

Meanwhile, peel the onion and cut it in half and then into half rings. Fry on one side for 10 minutes, the heat is medium, you can reduce it so as not to burn.

I turn the pieces over, fry for 5 minutes, and add onions, then stir the onions periodically. But let's put the lid on. Simmer for 7 minutes, then open the lid and turn the pieces over, simmer with the lid open for 7 minutes.

It is important for us that the pieces are fried evenly and are not raw inside.

Lay out the pieces, then fry the second part of the fish, or use 2 frying pans.

Serve warm, many people like it with mashed potatoes, but I prefer it as a separate dish, with onions added. You can sprinkle with dill and squeeze the juice from a lemon slice on top.

Fried carp “Boneless”

Carp has one big drawback, or rather many, many small flaws in the form of bones. You can, of course, take a magnifying glass and tweezers and sit and pluck these bones for two hours. You can cook fish like this. Just choose not the sharpest knife, but the dullest and lightest, so as not to inadvertently cut through the skin, because fish meat is so tender and soft. I think many people are familiar with this technique, but I’ll remind you, and for some it will be a novelty. This option is also called “cone” from carp. Very simple and very tasty!

Ingredients for “Fried carp “Boneless””:

Carp (weighing 1.2 kg) - 1 piece
Wheat flour / Flour - 2 tbsp. l.
Starch (potato) - 2 tbsp. l.
Salt - to taste
Vegetable oil (for frying) - 5 tbsp. l.
Lemon juice - 1 tsp.

Cooking time: 30 minutes

Number of servings: 4

Recipe for “Fried carp “Boneless””:

Clean the fish from scales, gut it, remove the head and fins.

Using a very sharp sheath with a thin blade, carefully cut the fish into 2 fillets. Then, armed with a not too sharp knife, make a diagonal grid on the surface of the fillet, carefully cutting through the meat all the way to the skin, but try not to damage the skin. Sprinkle with salt, sprinkle with lemon juice and let sit for 10 minutes.

Mix flour with starch. Roll the fillet in this mixture.

Heat the oil in a large, wide frying pan and fry the fillets for three minutes on each side. If you like it completely fried and crispy, then you should take more oil, at least 0.5 liters, and deep-fry it. It was delicious for us anyway.

It is recommended to serve this fillet with honey-garlic sauce. To do this, mix finely chopped garlic with 2 tbsp. l. liquid honey, add red hot pepper, pour in half a glass of water and 1 tbsp. l. vinegar, bring to a boil, and add 1 tbsp. l. starch diluted in water, cook until thick. I made the sauce, but we didn't like it.

Carefully place the fillet on a plate and decorate it to your taste and desire with vegetables and herbs.

It’s delicious, but there are no seeds. Bon appetit!

How to fry carp in batter and breadcrumbs

There is a little secret in this recipe: the pieces are soaked in milk, which makes them tender. And the batter will prevent them from falling apart. According to this recipe, it is excellent to prepare fillets of any fish; fry it in batter, but do not mix anything, but everything in different containers (flour, croutons, eggs).

Ingredients:

Carp fillet-700-800 gr
Fresh milk - 3 cups
Chicken egg - 2 pcs
Wheat flour - 200 gr
Breadcrumbs - 200 gr
Salt, black pepper (to taste)
Vegetable oil for frying
Fish broth - 0.5 cups (or water)

Clean the fish and cut into pieces, cut off the central bone, and you will get long pieces of fillet. Pour milk into a bowl, immerse the pieces, leave for 15 minutes. Salt and pepper the milk.

Then we take a piece. roll in flour, well, on all sides, then in egg and breadcrumbs. You can make your own crackers or buy them ready-made.

Fry over low heat, preheat the pan and add vegetable oil. When fried on one side, turn over to the other.

When you turn it over to the second side, fry for 5-7 minutes, and then add a little broth or water, cover with a lid, and let the dish steam for about 2 minutes. You don’t have to add anything, just fry on both sides over low heat until done.

Carp fried in the oven

carp – 0.6–0.9 kg;
onions – 0.2 kg;
sour cream – 0.2 l;
carrots – 0.2 kg;
lemon – 1 pc.;
salt, allspice - to taste;
vegetable oil – 20 ml.

Cooking method:

Squeeze the juice out of half a lemon, cut the second part into thin semicircles.
Gut the carp carcass and remove the scales. The head must be left, but the gills must be removed. Rinse the carcass and blot with napkins. Be sure to make frequent diagonal cuts along the ridge, in two directions, to maximally crush the thin bones inside.
Grind the pepper into powder and mix with salt. Rub the fish with this mixture inside and out. Sprinkle with lemon juice and leave for half an hour at room temperature to marinate.
Peel the carrots and cut them into thin slices. If you find large vegetables, you can cut them smaller. That is, in halves or quarters of circles.
Remove the husks from the onions, cut them into half rings, not quite thin.
Add a little pepper and salt to the sour cream, you can also add a little grated lemon zest. Coat the fish with sour cream. Moreover, this must be done not only outside, but also inside.
Grease a large piece of foil folded in half. Place fish on it.
Place vegetables and lemon slices in the belly. Sew up the belly or secure it with toothpicks so that the filling cannot fall out. Pack the carp in foil.
Preheat the oven to 200 degrees.
Place the fish wrapped in foil on a baking sheet and place it in the oven. Roast the carp in the oven for 40–50 minutes depending on its size. 15 minutes before cooking, unwrap the foil so that the fish is well browned.

It is better to serve oven-fried carp whole so that your guests can see all this splendor. Take the time to generously cover the fish with fresh parsley and garnish with lemon or tomato slices.

Using the same principle, you can fry carp in the oven in a honey-wine sauce with tomatoes. To fill, you will need a glass of dry white wine and a couple of tablespoons of honey; you should coat the carp with this mixture instead of sour cream. In this case, you can stuff the fish with parsley and tomatoes; tomato slices are placed on top of the fish. This will require a small bunch of parsley and 2 medium-sized tomatoes.

Fried carp is an easy to prepare but very tasty dish. At the same time, it looks very beautiful and appetizing. It is no coincidence that this fish was previously considered worthy of the royal table.

Fried carp is an incredibly tasty, but fantastically easy to prepare dish. We buy or catch large fish ourselves (1.5-2 kg), clean, wash, bread and fry in vegetable oil. On the way out, we feast on amazing gourmet food. The calorie content will be high, but the pleasure from what you eat will be no less. Once a month you can arrange a loading fish day.

There are many delicious ways of frying: baking in the oven, on the grill, in a frying pan. The last option is the most popular and unpretentious.

Cooking tips and secrets

Also, I want to share the subtleties that you can use when preparing fish.

The scales should be completely removed, check this by running a knife against their location.
When frying, experienced chefs recommend mixing two types of oil, butter and vegetable, based on the fact that the taste of the fish changes for the better.
You can marinate in lemon or orange juice, I like lemon juice, and this is not store-bought from packs, the juice must be squeezed from the fruit.
You can also marinate in mayonnaise, sour cream, and other sauces, adding spices and garlic to taste.
You can fry it in flour, batter, or breadcrumbs.
Also, use seasonings and spices for fish, or replace them with black, pink, and white pepper. White wine and white pepper are considered ideal for fish dishes.
In markets and stores there is a fish cleaning service, but you need to pay for it, and if you don’t want to, then take a mirror one, but it is fattier than usual.

I hope the recipes and tips will help you prepare this wonderful fish and please your family and friends. You can stuff it and bake it in the oven, it turns out to be a beautiful dish.

Cook, try, I hope you will appreciate all the options. Personally, I love fish and I can’t pass it up when I see it at the market and buy it. We don’t always sell fresh fish, but I love it very much. Write if you like fresh fish and what recipes you use.

Grilled carp with vegetables and rice

Well, if you have such a great thing as a grill pan in your kitchen arsenal, be sure to cook the carp with vegetables and rice. Carp fried in a grill pan is not only a tasty, but also a healthy dish, because such frying requires much less oil! You will also need:

carp - 1 carcass, approximately 800-1000 grams in weight,
lemon - ½,
coarse salt, preferably sea salt, pepper,
garlic - 2 cloves,
vegetable oil - 2-3 tablespoons,
vegetable mixture or 1-2 pieces of carrots, zucchini, onions, 100 grams of green beans,
flour - 2 tablespoons,
dill - ½ bunch,
sour cream or cream - 1 cup,
basmati rice - 1/2 cup.

We start with rice: rinse it several times, add salt, let it stand in cold water for half an hour and then boil it. Grate a little lemon zest into the finished rice. While the rice is settling, we clean the carp, gut it, cut off the head, tail and fins, or leave it whole if it fits in the frying pan, but cut out the gills. Rub the fish with salt and pepper outside and inside. Squeeze out the lemon juice, crush a clove of garlic through a press and add just a little vegetable oil. Rub the carp with this mixture and let it marinate for an hour.

While the carp is marinating, let's make vegetables and sauce. We clean the vegetables, cut the carrots and green beans fairly coarsely, chop the onion into half rings, and chop the zucchini into large cubes. Sauté everything together in a frying pan in vegetable oil with salt, pepper and a spoonful of lemon juice. When the moisture from the vegetables has evaporated, turn it off and set aside. In a ladle or saucepan, heat a spoonful of vegetable oil and fry finely chopped garlic cloves and flour in it. When the flour turns golden, add sour cream, salt and pepper, let it thicken and add chopped dill to the prepared sauce.

Grilling carp in a frying pan cooks very quickly: you just need to heat it over high heat and first brush it with vegetable oil. Place the whole fish in a frying pan and let it fry for about 10 minutes. You can throw a couple of lemon slices on the grill nearby for flavor. As soon as the fish has a firm crust, turn it over and let it cook on the other side. Place a layer of rice on a dish and a vegetable sauté on top of it. On the saute is cooked carp, which should be poured with sauce. As you can see, cooking carp can be quick, but unusual! And for gourmets, the collection of recipes at the “Fisherman’s Kitchen” also contains a lot of interesting things, from bream fish soup to delicious recipes for burbot liver.

— through them we publish a lot of interesting information, photos and videos.

Popular sections of the site:

The fisherman's calendar will allow you to understand how all the fish bite depending on the time of year and month.

The fishing gear page will tell you about many popular gear and devices for fishing.

Fishing baits - we describe in detail live, plant, artificial and unusual ones.

In the bait article you will get acquainted with the main types, as well as tactics for using them.

Learn all the fishing lures to become a real fisherman and learn how to choose the right one.

Read also: What a cow looks like before calving

There are many delicious ways of frying: baking in the oven, on the grill, in a frying pan. The last option is the most popular and unpretentious.

Baked carp in foil

Now let's look at another recipe for cooking carp on the grill. In this case, the fish is baked in foil. The herbs in the marinade give the carp an incredible aroma.

To prepare the dish you will need two large carps. For the marinade you will need:

seasoning for fish;
two onions (choose larger ones);
one lemon;
allspice (to taste);
a bunch of dill;
ground black pepper;
1500 ml tomato juice;
a little rosemary;
Bay leaf;
olives and tomatoes for decoration.

The process of preparing a dish on the grill is as follows:

For this dish option, choose mirror carp.
Clean the fish. Then cut it into portions, but do not cut the slices all the way to preserve the whole appearance of the fish.
Then pour tomato juice into the pan, add carp, onion, cut into rings, seasonings, salt and rosemary. Then stir.
Let the fish sit in the marinade for about two hours.
When the carp is marinated, place it on foil.
Then decorate the fish. To do this, insert onion, lemon, tomato and olive slices into the cuts.
Then cover the carcass with fresh dill.
Then place dill and lemon slices inside the fish. Pour the marinade over the dish. Wrap the carp in foil. Place the package on the wire rack. The carp is prepared on the grill; the recipe calls for 40-minute frying. As a result, you will get a tasty and very beautiful dish.

How to marinate carp for grilling: 6 marinade recipes

The role of marinade in cooking carp can hardly be overestimated. Firstly, it softens small bones, making eating fish more enjoyable. Secondly, it neutralizes the specific muddy odor characteristic of the inhabitants of rivers and ponds. Thirdly, it gives the fish a unique taste, which greatly depends on the composition of the marinade.

When choosing a sauce recipe for marinating carp, you should give preference to formulations that contain acidic ingredients: vinegar, lemon juice, or at least tomato, sour cream. It is advisable that the marinade also contain fatty foods: butter, sour cream, mayonnaise. Among the seasonings, preference is given to marjoram, rosemary, parsley, black pepper, and coriander.

Considering all these subtleties, you can make marinade for carp according to your own recipe, but it will still be safer to use proven options.

Lemon mustard marinade

For one carp you will need juice squeezed from half a lemon, a pinch of sugar, a tablespoon of water, 50 ml of refined vegetable oil, a teaspoon of apple cider vinegar (6 percent), a bay leaf, and salt and pepper, which are added to taste. First, juice, vinegar, mustard and water are mixed. The bay leaf is crumbled and added to the sour liquid along with salt, sugar and pepper. Lastly, add the oil and beat the mixture with a whisk. 30-60 minutes after coating with lemon-mustard sauce, the fish can already be fried on the grill.

Lemon marinade with garlic and marjoram

Juice from a whole lemon is mixed with two tablespoons of vegetable oil, a couple of garlic cloves passed through a press, and two teaspoons of dried marjoram. Pepper and salt are added to the resulting mixture to taste. Cover the carp with aromatic sauce and leave for an hour.

Sour cream marinade with onions

Place a glass of sour cream in a bowl. Small greens are coarsely chopped and mixed with sour cream. Cut two large onions into thin half rings and combine with sour cream. All that remains is to add pepper and salt, mix and use as a marinade. The sauce prepared from a glass of sour cream is enough for two medium-sized crucian carp.

Beer marinade

A glass of light beer is mixed with salt and spices, the prepared fish carcass is poured with the foamy drink and left for 2 hours.

Marinade with vinegar and soy sauce

For a quarter glass of water (60 ml) take a teaspoon of 9 percent vinegar. An equal amount of soy sauce and the same amount of vegetable oil are added to the resulting mixture. All that remains is to season the marinade and use it for its intended purpose. After an hour of staying in it, the fish will be ready to fry on the grill.

Tomato marinade

For a kilogram of carp you will need a glass of tomato paste, a teaspoon of salt and two teaspoons of sugar, a pinch each of coriander, black pepper and marjoram. You can also add a sprig of rosemary. All components are mixed, the resulting mass is coated with the fish and left for 2-3 hours. Before baking or frying, remove excess sauce from the carcass.

If it is not possible to prepare a full-fledged marinade, dilute a tablespoon of 9 percent vinegar in a glass of water and soak the carp in the resulting liquid for at least half an hour. This will be enough to soften the bones.

In addition to recipes for marinade suitable for representatives of the carp family (including carp and crucian carp), we offer recipes for the dishes themselves that can be prepared from carp on the grill.

Classic carp recipe on the grill

What do you need:

carp – 2 pcs. weighing up to 1 kg;
onions – 2 pcs.;
garlic – 4 cloves;
parsley, dill - half a bunch each;
salt, pepper mixture - to your taste.

How to cook:

Clean and gut the fish, rinse and dry with napkins. Remove the gills.
On the sides of the carp, closer to the back, make transverse cuts about half a centimeter deep. The optimal distance between cuts is 1-1.5 cm.
Rub the fish on all sides with salt and pepper mixture. Stuff chopped garlic into the slits.
Stuff the fish with thinly sliced onions and sprigs of herbs. To prevent the filling from falling out, secure the ends of the belly with wooden toothpicks, previously soaked in water.
Prepare the grill and grill. If at a distance of 15 cm from the coals the heat is such that you cannot hold your hand over them for more than 2 seconds, you can fry carp over them. Don't forget to cover the grill with oil so that the fish doesn't burn.
Place the carp on the grill. Fry them for 20-25 minutes, turning them every two to three minutes.

All that remains is to place the treat on a dish, decorate with slices of lemon or tomato, sprigs of fresh herbs and serve.