One of the most delicious and healthy river inhabitants is considered to be carp. Its meat is low-calorie, has a gentle pleasant taste, is almost boneless, which makes it possible to use the product in a diet and children's diet. Carp is a universal fish that is good in baked, boiled, stewed or fried. Learn how to cook the described ingredient deliciously and what it is better to combine with - learn from the article.
Selection and preparation of ingredients
The key to a tasty, healthy and safe dish, of course, are high-quality, fresh products.
Important! Like any other river fish, the carp smell has a smell of mud. To get rid of it, it is recommended to soak the carcass in milk for 1 hour, then roll in salt or soak the fish for 2 hours in a lemon solution.
When choosing the main ingredient - carp, you should pay attention to the following aspects:
- experts advise giving preference to chilled fish, the mass of which does not exceed 1.5 kg;
- the eyes of the carp must be shiny, transparent, without a cloudy tint;
- gills - without excessive mucus; in fresh fish they have a red-pink color;
- the carcass should "spring" well, when pressed, there should not be dents;
- the carp should emit a pleasant fishy aroma, with no signs of mustiness or ammonia.
Also, when cooking, you need sour cream. It is better to use a product with a high percentage of fat content, because low-calorie, when exposed to high temperatures, will curl or stratify. The ideal option is homemade sour cream.
Sausage recipes in a slow cooker
Recipes for cooking carp are multifaceted and diverse. It is boiled, steamed, baked in the oven, stewed in a slow cooker, etc. In any case, the meat is very tender, juicy and extremely tasty. The recipe for fish in sour cream and stew with vegetables is especially popular among housewives. More detailed preparation of dishes - learn further from the article.
In sour cream
6-860 minutes
bulb (large sizes)
1 PC.
vegetable oil
150 ml
Nutritional value per 100 g:
- Thoroughly clean the fish, free from entrails, rinse several times under a stream of cold water.
- Cut the carcass into arbitrary slices.
- Salt fish pieces, roll in flour on both sides.
- In vegetable oil, fry the fish until golden brown (about 15-20 minutes).
- Peel the onion, chop it into cubes.
- Add onion raw materials to fish.
- Bring the onion-fish mixture “to taste” with salt, pepper and dried garlic.
- In the bowl of the multicooker lay: fish and onion raw materials, sour cream, hot water.
- Turn on the extinguishing mode.
- After cooking, garnish the fish with herbs.
Did you know? With the onset of cold weather, the carp fall into the bottom pits, burrow into the silt and hibernate there until spring. During this period, the fish does not eat anything.
With vegetables
6–8 60 min.
carrots (medium size)
1 PC.
vegetable oil
2-3 tbsp. l for frying
Nutritional value per 100 g:
- Thoroughly clean the carcass, rinse, cut into portions.
- Add spices to the fish.
- Peel the vegetables. Carrots - grate, onions - chop into square slices.
- Turn on the slow cooker, set the “Baking” mode, pour vegetable oil into the bowl and fry the onion and then carrot raw materials on it until half ready.
- Put fish blanks on a vegetable pillow. Pour in cream, sprinkle with grated hard cheese.
- In the same mode, simmer for about 30–40 minutes.
Did you know? Common carp is considered the most “lively” fish. According to experienced fishermen, he will fight frantically for the salvation of his life and do everything possible to get off the hook.
Smoked brisket stew
6–8 60 min.
smoked brisket
150-200 g
bulb (medium size)
2 pcs.
Nutritional value per 100 g:
- Free carp from scales and entrails, rinse thoroughly, cut into pieces (thickness - optional). Salt and pepper.
- Onions cut into cubes.
- Set the slow cooker in the “Baking” mode, add oil to the bowl, lay onion raw materials, fish pieces. Fry for 30 minutes.
- Make a sauce: combine flour with milk. Pour the mixture into the bowl.
- Switch the machine to the "Extinguishing" mode and cook the fish for another 40 minutes.
Important! To get a more piquant taste of the dish, it is recommended to roll it in finely chopped green onion before laying the carp in the multicooker bowl.
Carp is a river representative of the Karpov family, which has dense, juicy meat, with virtually no bones. To maximize the delicate consistency of the fillet, its unique taste and aroma, experienced chefs advise cooking fish by stewing it. A carp prepared in this way will look great on the festive table as a separate dish, or with an addition - a side dish of rice or boiled potatoes.
