How to cook carp - the most delicious dishes

Carp in our country - the fish quite common, and it tasted like a lot, it's tasty and versatile fish, from which you can make a lot of wonderful dishes. We will tell you about the intricacies of cooking the fish and the most delicious dishes that can be made from it.

Carp has spread around the world from China, where he was taken artificially. That is in the nature of such fish simply did not exist, and carp - is artificially bred breed carp, imported from China to Europe in the 12th century. Today carp inhabit the ponds and rivers around the world, and it displayed several breeds - scaly, mirror, ramchaty naked.

Does not occur only in carp ponds in South America, Madagascar and Australia.

Buy fresh carp is very easy, as it is sold in the form of living - it is well tolerated even transport over long distances. However, not every woman fully enjoys the availability of the fish, and the reason for that is the lack of a well-known carp - an abundance of small bones. However, to abandon because of this from the dishes of carp is not necessary - there are many ways and tricks to help you solve this problem. In addition, the carp is not only publicly available, but is inexpensive, has a tasty juicy meat, slightly zhirnovat, so out of it prepared a variety of fish dishes.

How to carve carp

By purchasing a live carp, do not refuse the offer to clean it, but it is better to disembowel yourself at home:

• First you need to remove the dorsal fin, making shallow cuts on both sides it has over its entire length, then you need to pull over fin, wrapping it with a towel to prevent cuts in the direction from tail to head;
• Further, from head to tail make an incision in the abdomen, gently remove the liver and gall bladder (if it broke - rub the place where got bile salt or cut them out);
• Remove the remaining innards, fish gills and eyes, vertebral bone covering film along the need to cut;
• Wash the carp cold running water and then carve fish, depending on the method of preparation.

And now the most interesting: how to get rid of the small bones, which is very rich in carp? In China - the homeland of carp fillet it, remove large bones, just ground into mincemeat, and in the preparation of milled small bones softened and partially dissolved.

If the carp will prepare its entirety, and in this case it is possible to cope with the small bones: this before frying, sauting or baking and steaming, on the carcass of fish from the back along its entire length to make deep cuts, and, they do crosswise - the more frequent cuts you make, the more small bones crushed and softened during the heat treatment. In addition, this technique allows the carp meat is better to soak herbs and spices and prepared quickly.

To remove small bones of the carp fillets can proceed as follows - the fish is cut into fillets as follows: cut off the head, along the ridge cut the fish in half lengthwise into two halves, cut off the ridge, fin and the adjacent small bones, carefully cut one layer rib bones, fingers find a groove with sharp bones in the fillet, retreat to the left of them at 5 mm incision to skin fillets, holding the knife at an angle of 45 degrees, the same be done, departing from those seeds 5mm right to tear a strip of skin from the bones, just remove small bones in the tail part of the fish.

As you can see, if you're willing to take the time cutting carp and remove seeds, then turn the fish from a bone in fillet is possible.

The most delicious dishes from carp

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

Recipe for cooking carp in Chinese - "Carp-protein"

You will need: 1 carp weighing about 1.2 kg, corn starch, vegetable oil, a handful of pine nuts, fresh green peas, sauce - 6 tablespoons cold water and ketchup / tomato paste 2-3 tbsp sugar, 1-2 tablespoons rice vinegar, 1 cm fresh ginger root, 1 stalk leek white part, 1-2 tsp corn starch, salt.

How to cook carp protein. Clean and gut carp, separate the head, separate the fillet from the ridge without removing it from the skin, remove and rib bones, but to do it so that fillets with the skin still attached to the tail. On the work surface to lay down one fillet skin, make cuts across the fillet, holding the knife at an angle, cutting down to the skin, but without damaging it - it is done in the direction from head to tail. Next, do the same parallel deep cuts along the fillet - the smaller the distance, the better, but the fillet should not break away from the skin. Breaded in starch and head carp fillets, separately fry them in deep fat, heated to 190 degrees, put on a paper towel and pat dry. For the sauce, tomato paste diluted with water, mixed with vinegar, salt and sugar - to taste, he should get a sweet and sour. Heat the vegetable oil, quickly fry the chopped leek and ginger, add the sauce, bring everything to a boil, add the diluted at a ratio of 1 to 1 with water and starch to thicken the sauce by pouring into it 2-3 tbsp oil left in oil. Place the fish with the head on a plate, pour the sauce, sprinkle with toasted nuts and a pot.

Very tasty obtained carp with vegetables.

Carp Hungarian

Need: 1-2 carp, 250 ml cream, 100 g smoked bacon, 6-7 potatoes, bell peppers 3, 2-3 tomatoes, 3 onions, red pepper, butter, flour, and salt.

How to cook carp in Hungarian. A la carte pieces cut fillet with rib bones and skin, lard fat fish, rub with salt and pepper. Potatoes cut into slices, boil until half, into the pan, greased, put pieces of fish on top, then chopped tomatoes, onions and peppers. Drizzle everything with melted butter and bake until cooked in a preheated 200-220 degree oven, watering at the end of the flour mixed with sour cream.

Very simple and delicious to cook carp can be with wine.

Recipe carp in wine

You will need: 200 ml red wine, 500 g potatoes, 1-2 onions, 1 carp, 1 clove garlic, pepper, herbs, salt.

How to cook carp in wine. Fish to clean, wash, cut by small pieces, rub with salt and pepper, roll in flour, fry on both sides until browned. Finely chop the onion, chop the garlic, put the fish, add a little water and wine, pepper, cover and extinguish to readiness, sprinkle with feeding.

Recipe for cooking fried carp royally

You will need: 700 g carp fillets, 3 cups milk, 2 eggs, 4 tablespoons vegetable oil, 2 tablespoons flour and bread crumbs, salt.

How to fry carp. Rinse fillets, cut into his pieces a la carte, pour the milk and leave for half an hour. Salt the flour, roll it fillets, dip them in beaten egg once, breaded in bread crumbs. Fry the fillets on both sides until browned for 15 minutes.

It would seem that this name - a king, but in fact such a simple way of cooking. However, in respect of carp so often turns out - it's really very tasty fish, which is hard to mess up. Learn to deal with the main problem of carp - lots of bones, you will be able to cook the most delicious of this remarkable fish.

Features cooking carp