Festive carp. Carp in the oven - recipes with photos

21.12.2020

Mirror carp is a fish you can cook from a large number of delicious and delicate dishes... The best of these is the oven-baked mirror carp. After all, baked carp, when compared with fried, is not so fatty and high-calorie. Various vegetables are best suited for the filling, they will take away all the fish oil, thereby adding spice to the dish.

You can cook mirror carp by various recipes, including in the oven, which will make the fish especially tasty

Whole oven-baked mirror carp

How to cook mirror carp at home to make it tasty and aromatic? Spices are one of the main ingredients, so they must be chosen correctly. It is also important that the fish is fresh, because with stale fish you will get a tasteless dish, and its consistency will resemble gruel.

What you need:

three-kilogram mirror carp;
one onion;
one carrot;
two tablespoons of sour cream;
one lemon;
spices with salt to taste.

For the preparation of a fish dish, live carp is better, you can, of course, and frozen, but you need to be sure that it did not lie for long, since the old fish will turn out to be a tasteless dish.

The easiest way is to bake whole carp.

First, the fish must be cleaned, gutted and all gills removed, and then rinsed thoroughly. Then the carcass must be marinated: rub with salt and pepper and sprinkle with juice from the squeezed lemon. We put it in the refrigerator for one hour. After the allotted time, we transfer the fish to a sheet of foil, making transverse cuts along the entire length and inserting lemon slices there.

Cut the onion into half rings and rub the carrots, fry them in oil until golden brown. When the vegetables are half ready, add sour cream to them and simmer a little more.

We stuff the fish with vegetables, which we previously mixed with sour cream, closing the abdomen with toothpicks, which will prevent the filling from falling out. We wrap it in foil and bake the mirror carp in the oven for 50 minutes at 200 degrees. Ten minutes before the carp is cooked, open the foil and let the crust brown.

Baked Mirror Carp with Apples and Onions

Doctors advise eating fish 1-2 times every 7 days. Since it contains an incredibly large amount of vitamins, carbohydrates and trace elements. Also, eating fish reduces the risk of cardiovascular disease... This recipe is a bit unusual, but tasty and healthy.

Ingredients:

two fresh carp;
two medium apples;
one - two onions;
one large lemon;
three tablespoons of mayonnaise;
salt to taste.

It works well to combine mirror carp with apples

To prepare the dish, it is necessary to clean the fish, remove the giblets with gills and rinse it. If you wish, you can immediately cut it into small pieces, or you can leave it intact. Rub the fish with salt, pepper, sprinkle with freshly squeezed lemon juice and put it in the refrigerator for 40-50 minutes.

While the carcass is marinated, prepare the filling: chop the onion into half rings, and cut the apples into slices. We spread the pickled fish on foil, where layers of apples and onions lie. The foil should be large enough to wrap the dish in.

Lubricate the fish with mayonnaise and salt on top, insert apples into the cuts that were previously made, and sprinkle onion rings on top and wrap them in foil. Baking will last 40-50 minutes at 200 degrees. For 10-15 minutes, open the foil and bake without it to get a golden brown crust. Sprinkle the baked carp with herbs and garnish with lettuce.

Mirror carp with cheese crust

If the guests are on their way and there is no time to cook something grandiose, then you can bake carp. Cooking it does not take much time and effort. Using this recipe, you can prepare a delicious dish and pleasantly surprise guests. spicy taste and aroma.

What you need:

three-kilogram carp;
200-300 grams of cheese hard varieties;
two medium carrots;
one bow;
greens;
lemon juice;
soy sauce.

You can add an attractive look and taste to the dish with the addition of cheese.

You can start the cooking process. We clean the fish from tail to head, gut, remove the gills and wash the carcass. Then we mix lemon juice with soy sauce, rub the carcass inside and on top with the resulting marinade and place it in the cold for one hour.

While the fish is marinated, prepare the filling: grate the carrots and cheese with a grater, and cut the onion into half rings. Mix the mixture with chopped herbs and stuff the fish with it. Bake carp in the oven for 50 minutes in wrapped foil.

For lovers of a crispy appetizing crust, you need to unfold the foil 10-15 minutes before cooking. The garnish is suitable in the form of potatoes or rice.

Mirror carp baked with sour cream and cream

Many people wonder what you can cook deliciously and, moreover, do it with minimal cost. There is a way out, one of the options may be a baked mirror carp. These recipes are also very popular for festive table.

What you need for this recipe:

two-kilogram carp;
a glass of 20% sour cream;
half a glass of 15% cream;
five small red tomatoes;
ten olives;
oil;
soy sauce;
various spices.

You can make fish meat more tender by cooking in sour cream

Consider how to deliciously cook such a dish as baked carp. First, we clean the fish of scales and get rid of the entrails, then wash it well. Olive oil knead together with soy sauce, add seasonings, this will be our sauce. After rubbing the fish with cooked marinade, set it aside for 50-60 minutes in a cold place.

Cut the tomatoes into slices. Next, stuff the carcass with tomatoes and whole olives, and grease the top with sour cream mixed with cream. We place the carp on a baking sheet, pour over the remaining sauce, and wrap it in foil, bake for 50-60 minutes, the temperature should be 180-200 degrees.

Oven baked carp with potatoes

Baked carp in the oven with potatoes will please even a person with a poor appetite. After all, the taste of the fish itself is really amazing, and the potatoes in this recipe are soaked in fish juice, which adds piquancy and originality to it.

Ingredients:

kilogram carp;
half a lemon;
one carrot;
700 grams of potatoes;
three onions;
three tablespoons of mayonnaise;
salt, pepper, seasonings.

First, you need to clean the fish, remove the giblets and rinse well. Next, we make transverse cuts, this is done so that the bones become soft and do not feel in the mouth during use.

A simple and delicious recipe is carp with potatoes

Rub the carcass with salt, peppers, spices and sprinkle with juice squeezed from lemon, cover it abundantly with mayonnaise. When the carcass is grated, we put it in the refrigerator for one hour.

We insert the lemon slices into the transverse incisions and into the belly of the fish. Cut the carrots into strips. Peel the potatoes and cut them to length, almost cutting them to the end, salt and pepper, sprinkle with oil. Put carrot straws in the potato cuts.

Put the onion cut into half rings on a baking sheet, place the fish on top. We lay around her stuffed potatoes and the rest onion rings... We set the oven temperature to 200 degrees and bake the fish covered with foil for half an hour, and bake the rest for half an hour with open foil.

A side dish is not needed for this dish, since carp is prepared immediately with potatoes, which will serve as an excellent side dish. Therefore, these recipes are especially beneficial.

Mirror carp baked with oranges

Carp is mainly baked with lemon, but this is no longer surprising. Therefore, you need to experiment and change something in your favorite recipes. For example, here is a recipe that uses orange instead of lemon.

What you need for this:

three-kilogram carp;
one orange;
seven potatoes;
two tablespoons of oil;
pepper and salt.

Delicious carp is obtained in combination with oranges

Mirror carp must be cleaned, gutted and washed. Then rub with salt, pepper and seasonings and refrigerate for 1-2 hours. In the meantime, you can prepare the potatoes - peel and cut into thin circles.

Put the potatoes in two layers on the bottom of the baking sheet, fish on top of it. Put an orange cut into half rings in the belly and on top of the carcass and wrap everything in foil. Bake depending on the weight of the fish (approximately baking will be 40-60 minutes). The temperature must be set to 180 degrees. Open the foil 15 minutes before the end of cooking, but at the same time watch out for the oranges, they should not burn.

We will be an ideal side dish boiled potatoes, and you can decorate the dish with your favorite greens.

Mirror carp baked with vegetables

Such a dish will not be superfluous on the festive table. The simplicity of the recipe will pleasantly surprise even an inexperienced housewife, since it will not be difficult to cook baked carp with vegetables.

What we need:

two-kilogram carp;
two - three lemons;
vegetables: cabbage, carrots, three onions;
sour cream with mayonnaise;
dill or parsley;
olive oil;
salt with spices.

You can bake carp with the addition of various vegetables

First, you need to clean the fish and remove everything that we do not need, then wash it well. Then rub it with salt and spices. Insert lemon slices into the made transverse cuts, squeeze juice from the lemon and pour it over our carp and set aside for an hour or two in the cold.

While the fish is marinating, chop the cabbage, adding the carrots, and fry until all the moisture has evaporated. In a separate container, mix mayonnaise with sour cream. Next, take the onion and cut it into half rings, and chop the greens, adding a little lemon zest, grated on a fine grater, to it.

Put on the foil onion pillow, spread the carp stuffed with cabbage on top and wrap it in foil on all sides. We bake the fish at 220 degrees for 15 minutes and take it out of the oven so that it “rests”.

Lubricate the carp with the prepared sauce and bake it without foil for 20 minutes at a temperature of 180 degrees. Sprinkle with herbs and lemon zest, put in the oven for the last time for 20 minutes. This completes the carp with vegetables. If you wish, you can come up with your own methods of cooking fish, here are only the most popular methods.

You will find the recipe for carp with vegetables in the video:

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Fish dishes are in no way inferior in taste to meat culinary masterpieces. For example, carp baked in the oven turns out to be juicy and aromatic. There are many options for making it. The recipes are simple, but the result is lick your fingers.

How to cook carp in the oven

Mirror or ordinary carp can be boiled, fried, steamed, but it is most delicious when baked. This kind is cooked under foil, in a sleeve, fried whole or in pieces. The carcass is stuffed with vegetables, mushrooms, spices and seasonings, baked using different sauces, pickles. Cooking starts with proper evisceration.

How to clean

Before cooking, the carp is cleaned. This process is carried out as follows:

First, the fish is washed well with running water.
Next, you need to get rid of the scales. There is a simple but effective method for this. The carp is poured with boiling water for half an hour, then processed with a stream of cold water. If you gently run a knife or fork against the scales, it will be easy to peel off.
After that, the fin is cut from the back, the abdomen is unpicked, the gallbladder, liver and other insides are removed.
Eyes and gills are removed.
The fish is washed again.

How much to bake

Many people are interested in the question - how long will it take to bake? Experienced chefs it is recommended to cook fish at a temperature of 180-200 degrees, and the duration of cooking depends on the size and weight of the carcass. Baked carp up to a kilogram is 50 minutes of time. Fish product weighing 1-1.5 kilograms, it takes 60 minutes to cook. Large carp (3-5 kg) are baked in the oven for about 2-2.5 hours. How to cook a fish dish?

Recipe

The first recipe for baking carp in the oven gives you a chance to make very tasty, satisfying, but low-calorie dish for the whole family. Baked fish carcass with herbs will perfectly complement the spring or summer menu. It is worth rubbing the carp with ground white pepper, it will give a unique aroma and emphasize the taste. And if you stuff the fish with herbs, you can easily eliminate the unpleasant odor of mud.

Ingredients:

whole carcass - 1.5 kg;
garlic - 4 cloves;
greens (dill, parsley) - 1 bunch each;
White black ground pepper, salt - to taste;
mayonnaise - 2 tbsp. spoons;
sunflower oil.

Cooking method:

The fish is cleaned, the entrails are removed from it, it is thoroughly washed with water.
Finely chop the greens, combine with chopped garlic.
Carp is rubbed with salt, pepper inside and out, stuffed with herbs and garlic (as in the photo).
For the fish to languish in own juice, it is slightly greased with mayonnaise, sprinkled with vegetable oil.
The carcass is laid out on a baking sheet, filled with a glass of boiled water.
Bake for 1.5 hours at 180 ° C.

How to cook in foil

The next option for creating delicious, nutritious, healthy dish- baking in foil with vegetables and sour cream. Such a lunch or dinner can be prepared on a regular day or you can treat friends to a celebration. To prepare fish, you will need available store products. You can buy mirror or regular carp, regardless of which the dish will turn out to be delicious and tender.

Ingredients:

fish - 1 kg;
potatoes - 6 pcs.;
onions - 3 pcs.;
carrots - 1 pc.;
sour cream - half a liter;
garlic - 2 cloves;
dill - 2 bunches;
seasonings for fish, rosemary, salt - to taste.

Cooking method:

The cleaned fish is rubbed with spices and seasonings. Marinate the carcass for 60 minutes.
The potatoes are boiled until half cooked, cut into circles.
The carrots are chopped with a grater, the onions are finely chopped. Mixed with chopped herbs, garlic.
Fill the carp with the resulting mass, grease liberally with sour cream on all sides.
A sheet of foil is laid out on a baking sheet, potatoes are laid out on it, which must be salted and also seasoned with sour cream.
On top is a stuffed fish carcass, and the rest of the potatoes are laid on it. The products are wrapped in foil.
Sprinkle the dish with finely chopped dill. Bake for 50 minutes.

How to bake whole

Some housewives prefer to fry the fish in pieces, but the uncut carcass is also very tasty. The recipe for cooking fish will be fully mastered even by an amateur cook. The nutritious dish is relatively quick to prepare and does not require any special culinary skills. First, you need to prepare edible ingredients that can be found in any supermarket.

Ingredients:

main product - 1.5 kg;
mayonnaise - 300 g;
sunflower oil - 3 tbsp. l .;
salt, ground pepper, seasonings - to taste;
dill, parsley - 1 bunch each.

Cooking method:

The fish is freed from scales, entrails, washed well.
The greens are finely chopped with a sharp knife.
The carcass is generously rubbed with pepper, salt, spices inside and out. Stuffed with herbs.
After the carp is coated with mayonnaise, a little sprinkled with oil.
A fish is laid out on a brazier covered with vegetable oil. 200 ml of water is added to it.
Bake for 60 minutes at a temperature of 180 ° C.

In sour cream

Another interesting recipe, which is perfect for a festive table - baking fish in sour cream. The fish carcass is stuffed fresh mushrooms, and on top is poured with homemade sour cream. It turns out to be unusually tender, appetizing and fragrant dish... If you add hard cheese and mushrooms, then you will get just a culinary delight that will not leave anyone indifferent.

Ingredients:

carcass - 1 kg;
mushrooms (it is better to use champignons) - 300 g;
cheese - 150 g;
thick homemade sour cream- 2 tbsp. l .;
flour - 2 tsp;
potatoes - 4 pcs.;
salt, ground white pepper.

Cooking method:

The cleaned fish is salted, peppery on the outside and inside.
Mushrooms are finely chopped, lightly fried in butter, and placed inside the fish.
On a baking sheet with vegetable oil, put potatoes, chopped into thin rings. Salts, peppers.
The stuffed carp is on top.
The dish is laid to bake for 50 minutes.
While the carcass is browning, the sauce is made. For this, sour cream is combined with flour, put on low heat. When the mixture thickens, remove from the stove.
The fish is poured with ready-made sauce, sprinkled with cheese, chopped on a coarse grater.
Returns to the oven for 10 minutes.

With potato

If you need to cook quickly hearty lunch, then carp in the oven with potatoes is perfect for these purposes. Result: delicious fish with a fragrant side dish. For this recipe, lemon, vegetables, seasonings are used. To get tender meat, and the rest of the ingredients are well baked, you should definitely adhere to step-by-step technology cooking.

Ingredients:

fish carcass - up to 1 kg;
carrots - 1 pc.;
onion- 5 heads;
potatoes - 8 pcs.;
lemon - ½ part;
mayonnaise - 2 tbsp. l .;
spices, seasonings - to taste;
sunflower oil.

Cooking method:

Medium-depth cuts are made across the carcass. It is rubbed with spices, seasonings, well coated with mayonnaise.
The lemon is cut into thin slices that are inserted into the cuts.
Carrots are chopped into slices.
The potato is peeled, cut along its entire length, but not completely. Pepper, salt, a little sprinkled with oil. The potatoes are stuffed with carrots.
The bulbs are cut into rings.
The baking dish is greased with sunflower oil.
A layer of onion is laid in it, a fish is placed on the "pillow".
There are potatoes around it.
The dish is covered with foil.
The dish is cooked for 60 minutes (half an hour under foil, half an hour without it).

With vegetables

Fish cut into portions, comes out very appetizing and tasty. Carp baked with vegetables is easy and quick to cook. To create something useful, diet dinner, you need a minimum number of components and a little free time. For this cooking method, you need to stock up not only with fish, but also with potatoes, eggplants, salad peppers, and tomatoes.

Ingredients:

main product - 1 piece;
bell pepper- 2 pcs.;
lemon - half;
eggplant - 2 pcs.;
potatoes - 3 pcs.;
fresh tomatoes- 3 pcs.;
spices, seasonings;
mayonnaise.

Cooking method:

The carp, peeled and washed, is cut into pieces.
Each portion is generously rubbed with salt, pepper, your favorite seasonings that are suitable for fish.
Pieces are sprinkled with lemon juice, marinated for 60 minutes.
While the carp is soaked in the marinade, the eggplants are cut into rings, sprinkled with salt and set aside for 15 minutes. Then they are washed with water, dried and fried a little in oil.
Potatoes and salad peppers are chopped into small slices.
The baking sheet is greased with vegetable oil. Pieces of fish are laid out on it.
From above, they are covered with a thin layer of mayonnaise and vegetables.
Cook for 40 minutes.

Stuffed

To please loved ones with the help of delicious and healthy food very simple. Especially if stuffed carp is served in the oven. The carcass is baked as a whole, pre-cleaned of scales, fins and viscera. It goes well with mushrooms, vegetables and sour cream. The main thing is to choose fresh fish, then the dish will definitely turn out to be juicy, satisfying and aromatic.

Ingredients:

fish - 2 kilos;
carrots - 1 pc.;
onions - 2 heads;
champignons - half a kilo;
lemon - 1 pc.;
sour cream - 5 tbsp. l .;
spices, seasonings.

Cooking method:

Thoroughly washed carcass is rubbed with lemon juice, spices, seasonings from all sides. Marinated for 30 minutes.
The onions are cut in half rings, the carrots are chopped with a grater, the mushrooms are cut into small cubes.
Vegetables and mushrooms are lightly fried on vegetable oil.
The inside of the carcass is smeared with sour cream, the belly is stuffed with filling (vegetables + mushrooms).
Cuts are made on the back, sour cream is poured on top of it and placed on a baking sheet with butter.
Thin lemon wedges are inserted into the incisions (shown in the photo).
Bake the dish for one hour.

Up my sleeve

The next option is nutritious and quick meals- carp in the sleeve in the oven. River fish it is easy to prepare, and the result will delight with its taste. Thanks to the use of the sleeve, the carp languishes in its own juice, it turns out to be tender, fragrant. In addition to this, the hostess does not have to wash the baking sheet or baking dish. The process of creating wholesome food requires a small number of ingredients.

Ingredients:

main product - 2.5 kg;
lemon juice - ½ cup;
homemade sour cream - 2 glasses;
salt, black pepper - to taste.

Cooking method:

The fish is salted, peppery from the inside and outside. Sprinkled with lemon juice, marinated for 15 minutes.
The carcass is abundantly coated with sour cream, placed in the sleeve.
The device is tied, laid out on a baking sheet.
The oven heats up to 200 degrees.
Bake for 40 minutes.

In salt

Among the large assortment of methods for preparing river fish, baking in salt in the oven stands out. This recipe is as light as possible, has a low calorie content. The spices will give the carcass a great aroma, and the salt "shell" will make it soft and juicy. It is recommended to serve this dish with sour cream sauce, which favorably emphasizes the taste.

Ingredients:

carcass - 1 kg;
garlic - 2 cloves;
lemon juice - 3 tbsp. l .;
rock salt - 1 tbsp.;
lavrushka - 3 pcs.;
allspice and black peppercorns.

Cooking method:

The fish is thoroughly coated with citrus juice (inside and outside).
Garlic is laid inside the carcass, cut into pieces, Bay leaf, pepper.
Half of the salt is poured onto a board or large platter, with carp on top.
The remaining amount of salt is laid out on top of the fish, pressed tightly, and evenly distributed over its surface. Treat the other side as well.
The carcass is laid out in a dry roasting pan.
Bake the dish for 15 minutes, then turn the carp over and put in the oven for another 15 minutes.
At the end of cooking, shake off the salt, remove the skin.

Mirrored

To the festive New Year's table you can cook something special. Mirror carp in the oven in foil will cope with the role of an unusual and appetizing dinner. The dish is prepared on a "pillow" of vegetables, it turns out with a beautiful toasted crust. Guests will be delighted with such a treat if they make a dish according to the recipe below. Before you start cooking, you need to buy a number of available products.

Ingredients:

the main fish component - 2 kg;
onion - 1 head;
carrots - 2 pcs.;
mayonnaise - 3 tbsp. l .;
lemon - 1 fruit;
seasonings, spices.

Cooking method:

The carcass is well rubbed with spices and seasonings, greased with mayonnaise and marinated for 1 hour.
Onions are cut in half rings, carrots are cut into cubes. Vegetables are fried in a little oil.
Cuts are made on the upper part of the fish, lemon circles are inserted into them.
Vegetables are evenly laid out on the brazier, carp on top.
Cook for 45 minutes.

Cooking secrets

To make the baked carp really tasty and aromatic, you should read the advice of experienced chefs:

It is not recommended to bake the fish for more than the time indicated in the recipe, otherwise it will turn out to be dry and tasteless.

Carp in the oven - recipes with photos. Cooking baked stuffed fish

Fish without bones is, perhaps, everyone's dream, especially those who are very fond of fish dishes. But you should not think that this is impossible to do, everything is quite feasible, the main thing is that you need to know some important features of cooking. Take carp, you can make this fish yourself, several will help with this delicious recipes... If you follow all the recommendations of the recipe, you can prepare an excellent treat, which can be an excellent option even for a festive table. Let's figure out how to cook boneless carp.

Carp can be cooked so that its bones are not felt

How to deliciously cook boneless carp in the oven

Carp is considered a very bony fish, especially there are many small bones in it, which, when eaten, cause a lot of inconvenience. But the meat is very tender, sweet and juicy. But in order to get rid of the bones, it is enough to spend some time during cooking to remove them.

Boneless carp made with this recipe is incredibly tasty. The main thing is to prepare all the components in the proportions indicated in the recipe. For cooking, you need the following ingredients:

fresh carp, preferably live, weighing from two kilograms;
spices and seasonings for fish - 30-40 grams;
450-500 grams wheat flour top grade;
to give a pleasant aroma, you can add black ground pepper, half a tablespoon will be enough;
two heads of onions;
potato tubers - 4-5 pieces;
two fresh lemons;
380 ml of vegetable oil;
a glass of sour cream, it is better to use natural, rustic. If a store is used, then it is better to take with a high fat content, at least 20%;
a slice of cheese (hard) per 100 grams;
dried dill.

Fish should be gutted and scaled before cooking.

It is important to strictly follow the recipe, this will help to do delicious treat for a family dinner or for a festive table. For this reason, the first step is to properly clean the fish. First, you need to remove all the scales with a sharp knife. Also, do not skip the spots under the fins, because there are also small scales there. After removing the scales, rinse the fish thoroughly under cool water.

Next, we proceed to cleaning the insides, carefully cut the abdomen. With our hands, carefully pull out the giblets. After removing the viscera, rinse the carcass again. When washing, we pay special attention to the inside, it is imperative to remove all the dark film, otherwise the taste of the carp can greatly deteriorate.

Cooking features

As soon as the carp is cleaned of scales and entrails, you can start cooking. It is better to cut off the head, fins and tail; these parts are not required. If you still decide to leave your head, then the recipe recommends removing the gills, because they can spoil the carp taste.

The bones do not need to be removed. So that they are not felt, it is enough to make cross-shaped cuts on the surface of the carcass. They are recommended to be performed on both sides. When baked, the bones will simply dissolve.

After the fish is cut, rub it with salt on top and inside. We put the carcass in a large cup. We wash the lemons and squeeze the juice out of one. Fill the carp with lemon juice and leave to marinate for about 15 minutes, but more often the recipe recommends leaving it in the marinade for half an hour.

In order not to feel the bones, it is necessary to make cuts on the carcass

While the carp is marinated, we prepare the rest of the ingredients:

peel the onion, it is better to rinse it cold water, cut the heads into thin circles;
a piece of cheese must be rubbed through a grater with a coarse grate;
pour flour into a cup, pour fish spices, dill into it, pour in vegetable oil and stir so that the spices are evenly distributed throughout the mass;
as a result, a thick flour gruel should come out;
peel potato tubers, rinse well, put peeled potatoes in cold water so that there are no dark spots on the surface;
cut the remaining lemon into thin slices.

Shaping and baking

After all the ingredients are ready and the carp are marinated, you can start forming the dish and baking it. A baking dish or baking sheet must be thoroughly greased with vegetable oil on all sides.

Another option, so as not to feel the bones, is to cut the carcass into fillets.

The formation process is carried out according to the following scheme:

Divide the flour mixture into two parts, put one part on the bottom of the mold in an even layer;
put the chopped onion slices on top of the flour substrate, they should completely cover it;
spread the lemon slices in a dense layer on top of the onion, they will give the fish additional aroma and juice;
then we make a mixture for rubbing carp. Sour cream must be mixed with vegetable oil, 70 ml of oil will be enough for a glass of sour cream;
pickled carp should be grated on all sides and inside with sour cream sauce;
place the fish on a substrate, lay out the rest of the sauce;
peeled potatoes must be cut into small slices with a thickness of no more than 3 mm;
put potato pieces on top of the fish;
the potatoes should cover the carp with an even layer.

After everything is ready for baking, you need to warm up the oven, the recipe advises to heat it up to 180 degrees. We place the form in a preheated oven and leave to bake.

Cook using this recipe, it is necessary for 30-40 minutes, while regularly monitoring the condition of the fish. After the juice appears, you need to water the carp with them.

You can use cheese to decorate and add flavor.

About 10 minutes before cooking, sprinkle grated cheese on top. During the baking process, an appetizing and aromatic fish will appear on the surface of the fish. cheese crust... Then you can remove the form from the oven, after 5 minutes you can lay out the carp with the rest of the ingredients on plates.

in order for the carp to turn out juicy, it must first be marinated in spices or lemon juice;
for cooking, it is worth using large fish weighing more than 2 kilograms;
in order for each bone to dissolve, before baking, it is necessary to make small cuts on the surface on both sides;
You can serve carp with a side dish of potatoes and a creamy sauce.

In order to properly cook carp, you need to strictly follow the recipe, namely its rules. Proper preparation, cutting, pickling and cooking will provide a tasty and aromatic treat that can be a great option for a family dinner as well as treating guests for a holiday.

The option for cooking boneless carp will be discussed in the video:

Carp in the oven is a wonderful dish both for a family dinner and for a festive table, because thanks to effective presentation it can make a real gastronomic masterpiece. Carp is considered the king of freshwater fish due to its excellent taste and nutritional qualities. Carp in the oven is not only tasty and satisfying, but also healthy, since this fish is famous for its high content of vitamins, minerals and valuable fatty acids, as well as a relatively low calorie content (112 calories per 100 g). In addition, cooking fish in the oven without adding oil makes it possible to enjoy a dietary meal without harm to health and shape.

Carp in the oven will turn out delicious only if, first of all, you choose the right one suitable fish... It should be noted right away that it is best to take carp live or chilled. First of all, you should pay attention to the gills - they should be bright pink and bright red and not stick together. Transparent bulging eyes, moist, shiny scales and a firm, undamaged carcass that does not leave dents also indicate a quality fish. You should refuse to buy fish with dark gills, cloudy sunken eyes, swollen abdomen, sticky spotty scales and a pungent smell, since it is far from the first freshness, and you will not see a tasty dish from it. If you do get frozen fish, thaw it gradually in the refrigerator. To easily remove scales from carp, you can pour boiling water over it, and then rinse under cold water, then hold a knife against the scales, and the fish will quickly be cleaned.

The delicate sweetish taste of carp goes well with aromatic spices and herbs, but hot spices are best left for another occasion. And do not forget about the universal ingredient for any fish - lemon - which always favorably sets off its taste. Lemon with spices will also help you if you want to get rid of the characteristic smell of mud from fish - in this case, you need to marinate the carp for 30-60 minutes. Onions, garlic, ginger and herbs are also effective in eliminating odor, so feel free to add them when cooking carp. The most tender and juicy carp in the oven is obtained if baked in foil. Preparing in its own juice, the fish comes out just lick your fingers! About 15 minutes before it's ready, we advise you to unfold the foil so that an appetizing golden brown crust forms on the carp.

Large carp are best roasted in portions, while medium-sized carps are good for whole roasting. A separate topic is stuffed carp in the oven, which can become a real decoration of the festive table. Carp can be stuffed with vegetables, mushrooms or cereals, and if the fish is beautifully decorated and served in an original way, then your guests will be simply indescribable delight. Well, let's try to cook something from this wonderful fish?

Carp in the oven with potatoes and rosemary

Ingredients:
1 carp,
1 kg of potatoes
1/2 lemon
2 tablespoons of vegetable oil
1/2 teaspoon rosemary
salt and spices for fish to taste.

Preparation:
Clean carp from scales, gut and rinse well. Make transverse cuts on the carp, along which it will then be convenient to cut the fish into portioned pieces. Sprinkle the carp with lemon juice, then rub with salt and spices. If you have time, the carp can be left to marinate for about half an hour. Insert lemon slices into the incisions and place the fish on a baking sheet lined with parchment paper. Cut the peeled potatoes into pieces and stir in oil, salt and rosemary. Arrange the potatoes next to the fish. Bake in an oven preheated to 200 degrees for about 30 minutes.

Carp baked with vegetables and cheese

Ingredients:
carp weighing 1 kg,
3 potatoes,
3 tomatoes,
2 eggplants,
2 bell peppers,
100 g of cheese
1/2 lemon
salt and spices to taste,
mayonnaise,
vegetable oil.

Preparation:
Cut the peeled, gutted and washed carp into portions. Sprinkle each bite with lemon juice, rub with salt and spices. Leave to marinate for 40-60 minutes. Meanwhile, sprinkle the sliced eggplants with salt and let stand for 15 minutes to remove the bitterness, then rinse under running cold water, dry and lightly fry in oil. Chop potatoes, tomatoes and bell peppers small pieces... Grease a baking sheet or large baking dish and place the fish slices. Brush the fish with a thin layer of mayonnaise and place the vegetables on top. Bake in the oven at 190 degrees for about 40 minutes. 10 minutes before cooking, sprinkle with grated cheese.

Whole baked carp with crispy crust

Ingredients:
carp weighing 2 kg,
4-5 onions
1 egg,
1/2 bunch of dill
1/2 bunch of parsley
1/3 lemon
1 tablespoon mayonnaise
vegetable oil,
salt, ground ginger and dried oregano to taste
lingonberry berries for decoration (optional).

Preparation:
Grease a baking sheet or large baking dish with oil and lay out a layer of onions, chopped into rings. Lightly oil the onions with a cooking brush to make the onions golden when baked. Make small longitudinal cuts on the prepared carp, sprinkle with lemon juice, rub with salt and spices outside and inside. Place the carp on top of the onion. Outside, grease the carp with oil, and inside with mayonnaise. Put sprigs of greens inside the fish for a pleasant aroma. Bake the carp in an oven preheated to 180 degrees for about an hour and a half. Beat the egg with a pinch of salt and spices and brush the surface with a cooking brush 20 minutes until the fish is ready. Brush the fish with the beaten egg again after 10 minutes. Decorate the finished fish with lemon slices, inserting them into the cuts, lingonberries and parsley sprigs.

Carp in sour cream stuffed with onions and carrots

Ingredients:
carp weighing 1 kg,
1 carrot,
1 onion
100 g sour cream
1/2 bunch of dill
2-3 cloves of garlic
vegetable oil,
salt and spices to taste.

Preparation:
Salt the prepared carp and season with spices to taste. Add chopped dill and garlic passed through a press to sour cream, mix. Divide the sour cream in two. Fry the onion chopped in half rings in vegetable oil until golden brown. Add grated carrots and fry for about 10 minutes. Cool vegetables and mix with one part sour cream. Lightly salt and stuff the fish with the mixture. Lubricate the carp carcass with the second part of sour cream on both sides. Wrap the carp in several layers of foil and bake in the oven at 180 degrees for 40 minutes. Then gently unfold the foil and bake for another 15 minutes.

Baked carp stuffed with mushrooms

Ingredients:
fish weighing 1.5-2 kg,
500 g champignons,
2 onions,
1 carrot,
1 lemon
150 g sour cream
vegetable oil,
salt and spices to taste.

Preparation:
Sprinkle the prepared carp with half a lemon outside and inside, rub with salt and spices. Marinate at room temperature for about 30 minutes. Fry the onions in vegetable oil for about 5 minutes, then add grated carrots and chopped mushrooms, fry for 10-12 minutes. Salt to taste. To lay out vegetable mix inside the carp and carefully secure the abdomen with toothpicks or culinary thread so that the juice does not leak out during baking. Make longitudinal cuts on the surface of the fish and insert thin slices of lemon into them. Brush the fish with sour cream and place on a baking sheet lined with foil or parchment paper. Send to an oven preheated to 180 degrees for about 1 hour 10 minutes, twice smearing the fish with sour cream during cooking. Allow the cooked fish to cool slightly and remove the toothpicks (or thread).

Carp baked in foil with tomatoes and olives

Ingredients:
carp weighing 1 kg,
10 cherry tomatoes,
2 onions,
2 carrots,
1 can canned olives seedless,
1/2 bunch of parsley
1/2 lemon
1 tablespoon sour cream
vegetable oil,
salt and spices to taste.

Preparation:
Rub the carp with salt and spices outside and inside, sprinkle with lemon juice. Marinate in the refrigerator for 1 hour. Make longitudinal cuts on the fish and place it on a large oiled sheet of foil. Inside the carp put onion, cut into small slices, carrots cut into circles, cherry tomatoes cut in half, olives and chopped parsley. Spread the remaining ingredients around the fish. Wrap the fish in foil, sealing the edges tightly, and bake in the oven at 180 degrees for about 40 minutes. After that, carefully unfold the foil, grease the fish with sour cream and bake for another 15 minutes. Place the carp on a large platter with vegetables, garnish with lemon slices and parsley.

Carp in the oven is a dish that will allow you to make sure that fish dishes by their taste are in no way inferior to meat. Bon Appetit!

Carp in our country is a fairly common fish, many have tried and love it, because it is a delicious and versatile fish, from which you can prepare a lot of wonderful dishes. We will tell you about how to cook carp and the most delicious dishes that can be made from it.

Carp spread throughout the world from China, where it was artificially bred. That is, such a fish simply did not exist in nature, and carp is an artificially bred carp breed brought from China to Europe in the 12th century. Today he lives in ponds and rivers around the world, and several breeds have been bred - scaly, mirror, frame, naked. It is not found only in the waters of South America, the islands of Madagascar and Australia.

It is very easy to buy fresh carp, since it is sold live - it tolerates transportation well even over long distances. However, not every housewife takes full advantage of the availability of this fish, and the reason for this is the most famous drawback of this fish - the abundance of small bones.

However, because of this, you should not refuse dishes from this fish - there are many ways and tricks on how to cut carp quickly and without unnecessary problems. In addition, it is not only generally available, but also inexpensive, has tasty juicy meat, slightly fatty, so a variety of fish dishes are prepared from it.

How to cut carp

Having bought live fish, do not refuse the offer to clean it, but it is better to gut it yourself already at home:

First, you need to remove the dorsal fin by making shallow cuts on both sides along its entire length, then pull the fin, wrapping it with a towel so as not to cut yourself, in the direction from the tail to the head;
Next, from head to tail, make an incision on the abdomen, carefully remove the liver and gallbladder (if it breaks, rub the places where the bile got into with salt or cut them out);
Remove the rest of the insides, gills and eyes of the fish; the film covering the vertebral bone must be cut lengthwise;
Rinse it with cold running water and then butcher the fish depending on the cooking method.

How to clean carp from scales

If it is not possible to clean the carp right away in the store, then do not despair, you can easily do it yourself. Do not be intimidated by the old grandfather's methods when it was peeled with a knife against scales and the whole kitchen was dirty. there is a simple proven way to clean carp from scales.

To do this, put the fish in a deep cup and pour boiling water for 30 seconds.
Pour out the hot water and place the fish under running cold water so that it cools down and does not boil over.
Further, the fish can not be taken out of the cup with cold water, but by placing your hands in the water, run your fingers against the scales, it will easily be separated.
If the fish is large and the scales are very thick, it is difficult to separate, then you can pour boiling water again for 10-20 seconds, again under cold water. Now the scales will come off with ease.
You can also help yourself to remove the scales with a knife, but do it carefully so as not to cut the already steamed fish skin.

And now for the fun part:

How to butcher carp and get rid of small bones?

In China, the homeland of carp, its fillet, after cleaning from large bones, is simply ground into minced meat, and in the process of cooking, the ground small bones soften and partially dissolve.

If the fish is cooked as a whole, then in this case, you can cope with small bones: for this, before frying, stewing or baking, as well as steaming, deep cuts are made on the fish carcass from the back along its entire length, moreover, they are made criss-cross - the more frequent the cuts you make, the more small bones will be crushed and softened during the heat treatment.

In addition, this technique allows the fish meat to soak better with seasonings and spices and cook faster.

The next way to cut carp into fillets will also help get rid of small bones.

How to cut carp into fillets

cut off your head,
along the ridge, cut the fish in half lengthwise into two halves,
cut off the ridge, fin and adjacent small bones,
cut out the rib bones neatly in one layer,
with your fingers, feel the groove with sharp bones in the fillet, step back 5 mm to the left of them and cut the fillet to the skin, holding the knife at an angle of 45 degrees,
do the same, stepping back from those bones 5mm to the right,
tear off a strip of bones from the skin,
also remove small bones in the tail of the fish.

As you can see, if you are ready to take the time to cut carp and remove the bones, then turn the fish from bony to tender fillet quite possible.

The best carp dishes

There are also special recipes for cooking carp, focused on the fact that this fish has a lot of small bones, one of the most famous among such carp dishes is Chinese.

Ingredients:

1 fish about 1.2 kg in weight,
corn starch,
vegetable oil,
a handful of pine nuts,
fresh green peas,

Ingredients for the sauce:

6 tbsp. cold water and ketchup / tomato paste,
2-3 tbsp Sahara,
1-2 tbsp rice vinegar,
1 cm fresh ginger root,
1 stalk of leek white part,
1-2 tsp corn starch,
salt.

How to cook Chinese carp in sweet and sour sauce

Peel and gut the carp, separate the head, separate the fillet from the ridge without removing the skin from it, also remove the rib bones, but do all this so that the fillet with skin remains attached to the tail.

Lay one fillet on the working surface down with the skin, make cuts across the fillet, holding the knife at an angle, cutting to the skin, but without damaging it - this is done in the direction from the head to the tail.

Breaded the head and fillets in starch, fry them separately in deep fat, heated to 190 degrees, put on a paper towel and dry.

For the sauce, dilute the tomato paste with water, mix with vinegar, salt, sugar - it should taste sweet and sour.

Heat the vegetable oil, quickly fry finely chopped leek and ginger, add the sauce, bring everything to a boil, add starch diluted in a ratio of 1 to 1 with water and thicken the sauce, pouring 2-3 tablespoons into it. oil left in deep fat.

Place the fish headlong on a plate, pour over the sauce, sprinkle with a pot and toasted nuts.

Carp with vegetables is also very tasty.

Ingredients:

1-2 fish,
250 ml sour cream,
100 g smoked bacon,
6-7 potato tubers,
3 bell peppers,
2-3 tomatoes,
3 onions,
ground red pepper,
butter,
flour,
salt.

How to cook carp with vegetables in the oven

Cut the fillet with rib bones and skin into portions, stuff the fish with bacon, rub with pepper and salt.

Cut the potatoes into pieces, boil until half cooked, put in a greased frying pan, put fish pieces on top, then chopped tomatoes, onions and peppers.

Pour everything melted butter and bake until tender in an oven preheated to 200-220 degrees, watering at the end with sour cream mixed with flour.

Carp with vegetables in the oven is ready. Bon Appetit.

It is very simple and delicious to cook carp in wine.

Ingredients:

200 ml of red wine,
500 g potatoes
1-2 onions
1 fish,
1 clove of garlic
pepper,
greens,
salt.

How to cook carp in wine

Peel the fish, rinse, cut into small pieces, rub with pepper and salt, roll in flour, fry on both sides until browning.

Finely chop the onion, chop the garlic, put to the fish, pour in a little water and wine, pepper, cover and simmer until tender. Sprinkle with herbs when serving.

Royal fried carp

Ingredients:

700 g fish fillet,
3 glasses of milk
2 eggs,
4 tablespoons vegetable oil,
2 tbsp. flour and bread crumbs,
salt.

How to cook fried carp

Rinse the fillet, cut it into portions, add milk and leave for half an hour.

Salt flour, roll fillet pieces in it, dip them immediately into a beaten egg, breaded in breadcrumbs. Fry fillets on both sides until browning for 15 minutes.

It would seem that such a name is Royal fried carp, but in fact it is such a simple way of cooking.

However, in relation to this fish, this happens often - after all, this is really very delicious fish which is difficult to spoil. Having learned to cope with the main problem of carp - an abundance of bones, you can cook the most mouth-watering dishes from this wonderful fish.

To prepare carp fillets with sauce or cutlets with fillets, the rib bones are cut off, but for cutlets, as well as rolls, you can prepare the carp differently - without removing the scales, gut, cut off fillets from both sides, removing the skin with scales, and the remaining bones, heads, tails and fins are used to make broth (gills must be removed).
The fish is prepared both whole and by cutting into pieces of 100 g in weight. If the carp pieces weigh more than 500 g, they should be placed in cold water, and the smaller ones should be placed in boiling water. It is believed that carp cooked in large pieces is the tastiest and most juicy of all.
When boiling fish, the water should constantly boil slightly. Cook it whole with a weight of 1-1.5 kg for 50-60 minutes, in pieces of 100-150 g until cooked, 15-20 minutes of cooking is enough.
Small carp need to be cooked whole, large - in pieces, it is believed that it turns out tastier if you fry fish with skin.
Tastier fried carp it will turn out if, after cleaning and rinsing it, then cutting it, put it in 15-20 in salted and peppered milk, after which it is breaded in flour and fried - best of all in a cast-iron pan with a lot of oil to a blush and, covered with a lid, bring until ready.
Fatty carp can be stuffed with leaner pike or pike perch.
It goes very well with minced meat, best of all with pork, this combination is suitable for cooking cutlets and meatballs, the proportion of fish and minced meat- one to one.

Useful video: How to cook carp with herbs

Author of the article "How to cook carp"