Hello, dear readers! Do you know that in Chinese symbolism, carp serves as the personification of perseverance and perseverance? Therefore, today we will cut and fry this fish. I will share with you the secret of how to cook amazingly delicious carp in a frying pan. I’ll also tell you how to easily get rid of the seeds. But first things first.

This fish is found in almost all corners of the world. Carp can be river or pond. River inhabitants are distinguished by their cylindrical, elongated body shape. But pond carp are short, but plump.

A wide habitat is not the only advantage of carp. This fish has an invaluable chemical composition:

  • vitamins of groups A, B, C;
  • micro- and macroelements (molybdenum, cobalt, chromium, iron, phosphorus, etc.);
  • fatty acids and other elements.

Carp is an excellent “healer” for diseases of the nervous and digestive systems. This product also activates brain function and strengthens the immune system. Therefore, we do not pass by the meat of this fish. And we buy and cook for our benefit 😉

How long to fry carp

Cooking time for fish depends on its size. Typically, medium-sized carp is fried over high heat for about 15 minutes. In this case, the vessel in which the fish is cooked does not need to be covered with a lid.

The energy value of fresh carp is approximately 112 kcal per 100 grams. At the same time, per 100 g of product there are 16 g of proteins and 5.3 g of fat. But there are practically no carbohydrates here.

When frying, the calorie content will increase to approximately 190 kcal.

In general, this fish has juicy and tasty meat with a slightly sweet aftertaste. Many different delicacies are prepared from it. I will now share the recipes of the dishes I liked with you. And you, friends, be sure to share the recipes for your culinary masterpieces made from this fish.

Frying whole carp

If the carp are small, I recommend frying them whole. Although this is a classic recipe, the fish turns out to be such that the plate instantly becomes empty. And my family is asking for more :)

For this dish, prepare the following products:

  • 3-4 fish;
  • 3 tbsp. freshly squeezed lemon juice;
  • 2 tbsp. wheat flour;
  • salt and black pepper;
  • oil for frying.

Season the prepared fish with salt, pepper and lemon juice. Leave the carps to marinate (at least 20 minutes).

Then roll each fish in flour and place in a bowl with hot oil. Fry it until crispy and tender. The recipe is very simple. Sometimes I do this when I don’t really want to do magic with spices and breading.

I recommend serving this delicacy hot with boiled rice, potatoes or fresh vegetables.

How to fry carp in a frying pan with sour cream

Here's another delicious recipe. I love adding sour cream to dishes. This way they turn out much more tender. You will need:

  • large fish;
  • bulb;
  • slice of lemon;
  • salt and ground pepper to taste;
  • 100 ml sour cream;
  • 50 ml water;
  • a little oil for frying;
  • greens at your discretion.

The prepared fish should be salted and peppered, and then sprinkled with juice from a slice of lemon.

Then the carp should be left for half an hour: during this time it will marinate well.

To avoid wasting time, take care of vegetables. Peel the onion, wash it and cut into half rings.

Heat a frying pan, pour a little oil. Then add the onion to the bowl and fry it until it turns a beautiful golden color. Next, carefully remove the onion from the pan with a slotted spoon and transfer it to a plate. Then add a little more oil to the pan and place the carp in the bowl. Fry the fish on each side for 3 minutes.

Dilute sour cream with water and mix with onions. Pour sour cream sauce over the fish and cover the bowl with a lid. If necessary, add salt and spices. Then, reducing the heat to low, simmer for 15 minutes.

I recommend serving this divinely delicious fish hot. Sprinkle the top of the dish with chopped herbs. Let me tell you, friends, that carp in sour cream turns out amazingly delicious. The main thing is, don’t eat your fingers when you eat this yummy :)

How to fry carp in a frying pan in pieces in flour

Although this dish is based on a classic preparation, do not rush to reject it. This is an improved recipe. Before frying such a fish, you need to keep it in an interesting marinade.

List of ingredients you will need:

  • carp (preferably more);
  • lemon;
  • dry white wine;
  • 1 tbsp. wheat flour;
  • oil for frying;
  • 1.5 tbsp. ground almonds;
  • 2-3 cloves of garlic;
  • salt to taste;
  • parsley.

Rub the prepared carp with oil and add salt. Then wrap the fish in cling film, put it in a bowl and refrigerate for a couple of hours.

Cut the pickled carp into portions, then bread them with flour. Pour some oil into the pan. Fry the garlic cloves on it, and then take them out into another bowl. Place the fish in aromatic oil, fry it until pale golden brown and transfer to a flat plate.

Grind the fried garlic into a paste, then mix the puree with ground almonds. Add the juice of one lemon, salt and a little wine to this mixture. The consistency of the sauce should resemble runny sour cream. Coat the portioned pieces thoroughly with this mixture (inside and outside) and place them back in the pan. Continue frying the fish until done.

Before serving, sprinkle the pieces with chopped parsley. This dish is an amazing option for a holiday dinner. Believe me, by the time you serve it, your guests will be tormented by the question of what kind of delicious dish is being prepared :)

By the way, you can cook this fish without flour and in wine sauce. You will need the same ingredients (except for flour) and the same cooking sequence. Unless the fried pieces can be poured with a glass of wine and simmered for about 15-20 minutes.

  1. Before frying the carp, soak it in milk for 10-15 minutes. Mix milk with salt and pepper in advance. This marinade will make the fish more tender, softer and more flavorful.
  2. To get the carp with a “tanned” crust, fry it over high heat (do not cover the pan with a lid). Once fry on both sides and get a crust, reduce the heat, continuing to simmer for about 5 minutes.
  3. If you want the crust to soften, after frying, leave the fish in the pan for 10 minutes. Remove the vessel from the heat and cover with a lid. During this time, it will be “saturated” with steam.
  4. And the carp will turn out tastier if you fry it in a mixture of butter + sunflower oil.

How to choose fresh carp

It is not difficult to buy live fish: carp can easily be transported even over long distances. Naturally, when buying live fish, doubts about its freshness disappear. Now many fish farms are being created near cities.

What if the carp is not alive? Examine its gills: they should be bright red.

Be sure to smell the fish. It’s better to trust your nose rather than your ears (the seller can make up legends about the freshness of the product).

Look into the fish's eyes, they should be clear. If the eyes dry out or become dull, it means that the carp has been “staying” on the counter for more than a day.

Also do a spring test. Lightly press the carcass with your finger. Freshly caught meat is elastic and quickly returns to its previous shape.

Of course, carp are bony. But if you cut it correctly, the small bones will not be felt at all. On my own behalf, I advise you to choose mirror carp: it has fewer bones.

How to get rid of small seeds

If you are cooking a whole fish, make cuts along the entire length of the fish from the back. They should be deep in increments of 5-7 mm. Remember, the more often you make cuts, the more small seeds will be crushed. And during heat treatment they will soften.

Also, thanks to the cuts, the carp meat is better saturated with spices and cooks faster. Well, in general, the taste of the dish depends on the type of fish chosen for its preparation.

How to fillet carp

If the fish is large, you can fillet it for convenience. First, gut the fish, remove the gills and remove the scales. Then use scissors to cut off the fins. Cut off the tail and head. Now you can remove the fillet. To do this, draw a path along the spine with a knife, and then move the knife along the big bone. During this operation, you will feel the bones being cut through. Try to leave as little meat on the bone as possible. Do not rush to remove the fillet from the ridge.

Carefully turn the fish over to the other side and do the same operation. And then cut the meat along the ridge, separating the fillet. Remove the large rib bones.

Remember that the most bones are in the carp's tail and its fins. Therefore, I advise you to divide the removed fillet into 2 parts - tail and central. In this case, cut the first part into one- or two-centimeter strips (the meat should stay on the skin). So fry the carp. During heat treatment, small bones will be fried and less noticeable.

To ensure that it turns out juicy, it is better to take live fish, weighing one and a half to two kilograms, and in order for the food to be aromatic and delicious, prepare citrus fruits and spices. So let's get started.

Ingredients:

  • Mirror carp – one fish;
  • White wheat flour 100 grams;
  • Vegetable oil for frying 100 grams;
  • One large lemon (you can take half an orange);
  • Salt to taste;
  • Spices for fish to taste;

Preparation

Before cooking, rinse the fish well in running water. Take the tail and remove the scales, pointing the knife against its growth.

Take a cutting board, preferably made of plastic or stone. Wood is fundamentally not suitable, since it is difficult to wash it off fish afterwards.

Place the fish on a cutting board, cut off the head, tail, fins and cut into portions. Then mix the salt and spices in a saucer and pour them into the fish, thoroughly mix all the pieces together.

Place a frying pan with a diameter of 20–25 cm over medium heat. Pour vegetable oil into it.

While the pan is heating, cut the lemon into two parts and squeeze the juice directly into the bowl with the prepared fish and shake everything.

Place flour on a plate to coat the pieces.
Then roll them in flour.
And throw it into the frying pan. 5-7 minutes on each side.

The total cooking time for mirror carp takes approximately 40 minutes.

Cooking tips

If there is no live fish, you can replace it with frozen fish, but completely defrost it before cooking. Otherwise, porridge will appear in the pan instead of fish.

If you plan to fry the fish head as well, do not forget to cut out the gills.
Place hot pieces on a tray lined with paper towels to remove excess oil.

Fried carp in a frying pan is ready. Bon appetit!

Carp fried in a frying pan is a very tasty dish. It is not difficult to prepare; most recipes are simple and quick, as well as a short list of ingredients. At the same time, this type can be prepared in a frying pan in many different ways. This article will describe the most common methods of preparing this fish. Before the recipe selection there will be a brief overview of some of the nuances of preparation.

How to fry carp in a frying pan: methods, secrets and tips from culinary experts

  • If the fillet is fried with the skin, the scales must be carefully removed from it. It is best to clean it under the tap, peeling it with a knife against the direction of the scales.
  • The dish turns out to be very tasty if you replace vegetable oil with butter when frying or mix these two types. In this case, the food acquires a special aroma.
  • You can marinate fillets not only in lemon juice. If someone finds the taste too spicy, you can replace lemon juice with orange juice. It is imperative that this is not store-bought diluted or sweetened juice. Orange, like lemon, should be squeezed directly from the fruit into a bowl with fillet pieces. You may need more orange juice than lemon juice.

Carp fried in a frying pan: recipes

Below are 7 recipes for this fish, fried in a frying pan. They include simple preparation in pieces as well as in whole form. It should be noted that these two dishes are practically the same, so a detailed description of the culinary process is given only in the first case.

Also in this recipe selection are the following dish options: fillet in batter, with the addition of sour cream or with onions. At the end of the article there is a description of mirror carp in a frying pan, as well as a recipe that requires a preliminary marinating process for several hours.

Carp fried in a frying pan in pieces

To fry, the carcass must be cleaned and gutted. You don't have to remove the skin.
What ingredients are needed to prepare this recipe:

  • a mixture of peppers and salt;
  • oil for frying pieces;
  • half a lemon;
  • flour for breading pieces;
  • carcass cleaned and gutted.

How to cook:

  1. Cut the carcass into portions, rub with a mixture of peppers and salt.
  2. Squeeze the juice directly from the lemon into pieces, leave the fish for 5 minutes so that the spices are absorbed and the finished dish is more piquant.
  3. Dip each individual piece in flour on all sides.
  4. Heat the oil, place the pieces on it and fry; turn the fish over after the crust has browned. Each piece is fried on both sides.

Whole fried carp

Whole fish should be fried in the same way as fish cut into pieces. The only difference is that you don’t need to cut it before frying.

When preparing the whole carcass for roasting, the tail and head need not be cut off, but the gills and eyes must be removed, then rubbed with spices and cooked in a heated frying pan.

To fry a whole fish, you need minimal heat so that the crust forms slowly and the fillet is heated from the inside and does not remain raw. It is advisable to serve the dish with lemon. The recipe for frying in pieces is described in this article above.


Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

Fried carp with onions

The onion needs to be whole and beautiful so that you can get beautiful rings from it.

  • fillet with skin - 5 portions;
  • frying pan oil;
  • large onion - 1 piece;
  • spices.

Step by step cooking process:

  1. Rub the pieces with salt and sprinkle with spices.
  2. Heat the oil and place the fish to fry on one side.
  3. Meanwhile, peel and cut the onion into rings;
  4. Turn the fish over to the other side, place the onion rings on top of it, reduce the heat to low, and fry until the onions are ready.

If desired, after the fish is ready, you can leave the onions in the pan until browned.

Recipe for carp in sour cream

Sour cream makes the fish more tender and juicier.

What products need to be prepared:

  • fillet with skin - ½ kg;
  • flour for breading;
  • egg - 2 pcs.;
  • spices;
  • dry dill;
  • fresh green parsley;
  • frying oil;
  • sour cream - half a glass.

How to prepare carp in sour cream:

  1. Cut the whole fish into pieces and rub them with salt.
  2. Beat the eggs, add dry dill to them.
  3. Dip the fillet in eggs, then bread in flour.
  4. Fry the pieces, then pour sour cream into the frying pan, bring the contents to a boil, but do not boil.

This dish should be served sprinkled with finely chopped dill.

Carp in batter

Before preparing the batter, it is advisable to rub the fish with spices so that it sits for a while and is saturated with their aroma.

What products to prepare:

  • carp, cut into portions - half a kilogram;
  • spices - salt and pepper;
  • eggs - 2 pcs.;
  • flour - 2 tablespoons;
  • oil for frying fish.

How to fry pieces in batter:

  1. Rub the pieces with spices and set them aside.
  2. Prepare the batter - beat the eggs, pour them in and stir in the flour.
  3. Place a frying pan with oil to heat up;
  4. Dip each piece in the batter and place in a frying pan, fry on both sides.

The dish must be served hot.

Mirror carp fried in a frying pan

Mirror carp is a special species, but it is no more difficult to prepare.
List of products needed to prepare this dish:

  • salt;
  • large lemon - 1 piece;
  • spices for fish, mixture;
  • flour - for breading pieces;
  • oil for frying;
  • mirror carp - 1 piece.

Cooking sequence:

  1. Cut the cleaned and gutted mirror carp into pieces, place in a bowl, add salt and spices, squeeze in lemon and stir.
  2. Bread each piece in flour.
  3. Heat the oil and fry the fish in it.

As you can see, the culinary process of preparing mirror carp does not differ from simple recipes for preparing its other types. Having mirror carp in stock, it is easy to cook almost the same thing from it as from ordinary fish.

Christmas carp in marinade, fried in a pan

For this recipe, exclusively fillet is used. It must be cleaned of rib bones, skin, and rinsed thoroughly under running water.

What products are needed to prepare Christmas carp:

  • fillet without skin - 600 g;
  • lemon;
  • vegetable oil - 50 g;
  • butter - 50 g;
  • spices;
  • breadcrumbs - half a glass;
  • flour for breading - half a glass.

How to cook this dish, left in the marinade in advance:

  1. Cut the fillet, sprinkle with lemon juice and rub with spices, leave in this marinade for a couple of hours in the refrigerator so that it is saturated with acid.
  2. Mix flour and breadcrumbs and coat each piece well in this mixture.
  3. Mix vegetable and butter in a frying pan and heat the mixture.
  4. Fry each breaded piece until golden brown.

In these ways you can prepare carp. Fried in a frying pan, breaded or not, it does not lose its special taste. It is advisable to fry over medium heat so that the fillet has time to cook under a delicious golden brown crust. Serve the dishes hot: with lemon slices or parsley. The greens can be finely chopped or decorated with twigs.

Everyone loves carp. Who to catch, who to eat, and who to cook. We won’t talk about fishing, since today you can “catch” this fish in the store, but we’ll tell you how to cook it. It must be said that carp has one drawback - it has a lot of small bones. However, the larger the specimen, the fewer there are. So, when choosing this fish for lunch, this point needs to be taken into account.

Carp is a fatty fish, and therefore dishes from it turn out juicy and appetizing. It contains a lot of protein, vitamins B12 and PP. Carp meat is not lacking in microelements - it contains more than enough phosphorus, sulfur, cobalt, iodine, and zinc. Perfect for everyday menus and as a holiday dish.

In general, the fish is healthy and tasty. It is prepared in different ways, but the most delicious dish is still fried carp. And there are a great many recipes for its preparation. Which, in fact, is what we’ll talk about now. Let's look at the most popular ways to prepare this chic dish, share the secrets of culinary mastery and tell you about some little tricks that will allow you to make a delicious lunch or dinner without spending a lot of time in the kitchen.

And we will learn to fry our fish both in a frying pan and in the oven. Let's start with the simplest thing. So, today on the menu we have carp fried in a frying pan.

Simple, but very tasty

You can fry the whole carp in a frying pan, or you can also fry it in pieces. The first option requires smaller fish, and since we agreed at the beginning of the article to purchase a larger specimen for our culinary experiments, we will cook it in portions.

As any housewife knows, the fish must be scaled, the entrails removed and the fins cut off. Everyone knows how to do this, so we won’t stop at this stage, but will go directly to the description of the recipe.

How to cook?

Very simple. By the way, almost all fans of this fish like this fried without any frills. Cut the prepared carcass into small portions, put them in a bowl, add salt and pepper if desired. If we are not in a hurry, then we leave the fish in this state for about thirty minutes so that the salt penetrates into the deepest layers. Then sprinkle all the pieces with flour directly in the bowl, beat two eggs in a separate bowl, and place a plate next to it with breadcrumbs poured into it. Heat the vegetable (or better yet, olive) oil in a frying pan, dip each piece first in eggs, then in breadcrumbs and fry over fairly high heat. Five minutes on each side will be enough. Yes, by the way, carp caviar fried according to the same recipe is no less tasty. So if you find it in the belly of a fish, do not rush to throw it away. Salt in the same way, dip in egg and breadcrumbs, and then place between pieces of fish in a frying pan. Try it, we are sure you will like it.

From simple to complex

Now let's try to modify our recipe. Let's add some ingredients to the fish. As a result, we should get fried carp with onions and mushrooms. For this dish we stock up:


Cooking technology

The dish is prepared simply. The mushrooms need to be washed and cut into thin slices (by the way, you can buy already sliced ​​frozen ones). Remove the skins from the onion and cut into thin rings.

We prepare the fish in the same way as in the previous case. Then we put it on a plate, and add the mushrooms to the same oil. When all the liquid has boiled away, add salt and onion. Fry until done. And then we cover the fish with this delicious mixture. This fried carp is a dish that is not ashamed to serve at the holiday table. In addition, it is very tasty not only hot, but also cold.

Fried carp in sour cream is a dish that many fans of this fish like. And you can cook it in a frying pan or in the oven. We suggest considering both recipes.

Cooking in a frying pan

To cook carp in sour cream, we stock up on:

  • carp - 1 pc.;
  • ground breadcrumbs - 4 spoons;
  • two chicken eggs;
  • sour cream - half a glass;
  • vegetable oil - 2 tablespoons;
  • salt and pepper - to taste;
  • greens - optional.

Considering how busy our housewives are, we try not to offer complex cooking methods. In addition, quite often many recipes are based on one option. So it is in our case. Since we have learned how to fry carp well, why these unnecessary experiments?

Therefore, we prepare it in exactly the same way as was proposed in our first recipe. Then just fill it with sour cream and let it boil. Then sprinkle with herbs. Simple, right? How delicious...

And now in the oven

Fried carp, whole, and even in the oven, in sour cream - an amazingly beautiful dish. This is exactly how we will cook it in this case. Take it out of the refrigerator:

  • carp (already cleaned, gutted, but with the head);
  • one onion;
  • a bag of mayonnaise;
  • sour cream (300 g);
  • lemon and green.

We also need flour (a few tablespoons), vegetable oil and, of course, salt and spices.

Cooking process

Rub our carp with salt and seasonings, then sprinkle generously with lemon juice. Rub with mayonnaise. By the way, don’t forget - we carry out all the procedures both outside and inside the fish. After this there is a time-out. We rest from righteous labors for an hour until the carp is marinated. We return to the kitchen after sixty minutes to peel the onions, cut them into rings and fry them in vegetable oil. When it turns golden brown, add flour and sour cream to the pan. Let's stew.

During this time, preheat the oven to one hundred and eighty degrees, place our handsome man on a greased baking sheet and bake. Cooking time? It depends on the size of your fish. Naturally, the larger the specimen, the longer it will take to bake. The criterion for readiness is the appearance of a golden crust on the surface of the fish. As soon as you notice this, feel free to pour in the sauce and bring the dish to full readiness for another twenty minutes. During this time, the sauce will be baked and acquire a pleasant, again golden color. All. You can take our carp out of the oven and rejoice at how deftly and quickly everything works out for us.

But these are not all the options for preparing such a dish as fried carp. There is another very interesting way. That's what we'll talk about now.

Carp in batter

A very tasty and beautiful dish. And its taste is simply amazing. True, here you will have to tinker a little with the carcass itself, but what you get at the end is definitely worth the effort. However, those efforts are not so great. What can I say, let's better start cooking. So, let's stock up:

  • large carp;
  • juice of half a lemon;
  • ground white pepper;
  • flour for dredging;
  • vegetable oil;
  • chicken eggs (4 pieces);
  • hard cheese (300 g, no less).
  • salt to taste.

The first step is to prepare the fish. Remember when we scared you that we would have to tinker? So, we need to cut the carp so that we can get fillets out of it. To do this, you need to make a very deep cut along the ridge and, carefully moving the knife inside the carcass, try to cut off the meat as much as possible. And then rid it of small bones if possible. It is better to carry out this operation using tweezers. After this, the fillet should be placed on a paper towel to get rid of excess liquid. And then put it in a bowl, squeeze the juice from half a lemon into it, add white pepper and, of course, salt to your taste. Be sure to keep it in this peculiar marinade for at least twenty minutes. But if time allows, then more.

How to make batter

Made from cheese, it adds a delicious taste to the dish. As you know, cheese goes well with almost any product, and even more so with fish. So, while the carp is marinating, make the batter. To do this, grate the cheese on a fine grater, which is then combined with beaten eggs. If someone wants, you can add a little mayonnaise. We do not recommend adding salt to the batter, because there is enough “white death” in both cheese and marinated fish.

Let's fry

Each marinated piece of fish will need to be first dipped in flour and then dipped in cheese batter. If you wish, you can additionally coat each piece and by this time there should already be a frying pan with heated oil on the stove, where we place our carp.

As for the cooking time, such fish should be fried for about three minutes on each side. The criterion for readiness is the appearance of a nice golden crust. Important! After preparing each portion, be sure to remove carbon deposits from the pan and add fresh oil.

Carp in batter is usually served with pasta and potatoes. This dish also goes well with vegetable salads. A mandatory serving attribute is a slice of lemon.

Conclusion

Fried carp - in the oven or in a frying pan, in sour cream or batter - is a dish worthy of the attention of the most capricious gourmet. Cook it more often - and you will certainly see how joyfully the eyes of your household shine in anticipation of a tasty and satisfying feast. And the “fish” day will become your favorite on your menu.

Hooray!!! Today I was given a live carp. This means that the recipe for “carp fried in a frying pan “Bengali style”, which one of my friends shared with me, came in very handy. She brought this recipe from India. Bengalis are considered great connoisseurs of fish dishes and can eat fish every day. Bengali fried carp prepared according to this recipe is a very easy to prepare fish dish. The recipe is suitable for both festive and everyday tables. The fish turns out quite crispy and is served as an appetizer.

Carp fried in a frying pan - recipe with photos step by step

How to fry carp in a frying pan:

Ingredients:

  • Carp 4 portions (you can take another river fish or experiment with sea fish, etc.)
  • Turmeric 1 tbsp. l.
  • Flour 1 tbsp.
  • Lime juice to taste (can be replaced with lemon juice)
  • Salt to taste

How else can you cook river fish?

Carp is a tasty fish, but has many small bones. How to easily cook fish with small bones so you can eat it without choking on the bone. See. So, let's move on to the recipe.

Before cutting the carp, it should be washed in cold running water, then cleaned of scales. Place the carp on a cutting board (it is better to take a cutting board made of stone or plastic, but not wood; a wooden cutting board will then be difficult to clean from the fish), cut off the head, fins and tail. Then carefully cut the belly of the fish (we are careful not to damage the gallbladder) and remove the entrails. Once again, thoroughly wash the fish inside and out in running water and cut into portions.

Carp fillet fried in a frying pan Bengali style

  • Dry the fish pieces with a paper towel, sprinkle each piece with turmeric, salt and flour, and sprinkle with lime juice.

carp cooking

  • Stir and let stand like this for fifteen minutes. This is necessary for the fish pieces to marinate.

  • Add a sufficient amount of vegetable oil to a deep frying pan and let it heat up well.
  • As soon as the oil is hot, place the pieces of carp one by one in a frying pan and fry each piece of fish on each side over medium heat for 3-4 minutes. On average, it takes about 8 minutes to fry fish.