Stewed carp - recipes with photos

Braised in pieces in a frying pan

You can cook carp in an unusual way by stewing it in orange sauce.

For 2 servings:

Carp – 1 pc. weighing approximately 1 kg;
Orange – 1 pc.;
Fresh ginger – 1\3 tsp;
Sour cream 15% – 200 g;
Wheat flour – 1 tsp;
Salt and seasonings - to taste;
Vegetable oil – 1 tbsp.

Preparation:

Wash the carp, clean it, remove the head. Cut the carcass into 4-5 pieces. There are supposed to be 2 pieces per serving.
Salt the pieces and rub with seasonings. Leave for 30 minutes.
Squeeze the juice from the orange.
Grate the ginger.

Preparation time: 40 minutes.

IMPORTANT! The orange will release more juice if you roll it well on the table, pressing firmly with your hand.

Preparation:

Fry the carp pieces over high heat in vegetable oil until golden brown.
Set the carp aside.
Pour orange juice into the pan and add ginger. Stir and let simmer for 5 minutes.
Mix flour with sour cream so that there are no lumps.
Add sour cream to the pan, stir, let simmer for a couple of minutes.
Place the fish pieces in the sauce and simmer covered for about half an hour.
Goes well with boiled rice or potatoes.

KBJU dishes: 1758.6 / 178.8 / 100.6 / 34.4

KBJU 1 serving: 879.3 / 89.4 / 50.3 / 17.2

IMPORTANT! Fried carp will be tastier and more beautiful if it is breaded in flour with salt and pepper before frying.

Multicooker recipe

In a modern kitchen there is always such a miracle of technology as a multicooker. It differs in that it makes it easier for the housewife to take into account without distracting her by stirring, turning, or tracking the cooking time of dishes. In order to make a delicious carp dish in a slow cooker, you will need:

carp carcass weighing no more than a kilogram,
300 g sour cream with a fat content of no more than 15%;
salt and pepper to your taste;
1 tsp olive oil.

Article on the topic: Gluten: what is it and why is it considered harmful

Cooking time – 1 hour.

Fish prepared in this way has a particularly low calorie content - approximately 100 calories per 100 grams.

Let's take a closer look at how to cook stewed carp with sour cream in a slow cooker. The fish should be cleaned of scales, fins, entrails and head. Cut into large pieces, at least 2 cm wide, and place in a bowl.

Pour salt and pepper into this bowl, add sour cream. Let it sit for half an hour. After this time, you need to coat the multicooker bowl with olive oil and place the pieces of fish inside. Pour the remaining sour cream into the bowl.

Close the multicooker and set to fish cooking mode. If there is no such mode, then you can set it to cooking vegetables or porridge. The average cooking time should take no more than 10 minutes.

With lemon and ginger

One of the complaints about river fish is the unappetizing smell of mud. Lemon, herbs and sour cream work well with it. The following recipe combines these ingredients to create a delicious dish.

For 2 servings:

Fresh carp – 1 piece;
Lemon – 1 pc.;
Ginger root – approximately 3 cm;
Sour cream – 3 tbsp;
Rosemary sprig – 1 pc.;
Salt and lemon pepper - to taste.

Preparation:

Rinse and dry the cleaned fish carcass. Make mesh-shaped notches on both sides.
Wash the lemon and cut it in half. Cut one half into rings, squeeze out the juice from the second.
Rub the fish with lemon juice. After 10 minutes, rub with salt and lemon pepper. Leave for another 10 minutes.
Peel the ginger root and cut into slices.

Preparation time: 40 minutes.

Preparation:

Preheat the oven to 200 degrees.
Place ginger slices, rosemary and lemon slices inside the carp.
Coat the outside with sour cream.
Place foil on a baking sheet, place the fish and cover.
Bake for 30-40 minutes. Then unfold the foil, turn on the “Grill” mode and let the fish brown.
You can serve with vegetables, potatoes or rice.

KBJU dishes: 1556 / 175.1 / 83.8 / 25.3

KBJU 1 serving: 778 / 87.6 / 41.9 / 12.7

How to cook carp in the oven?

Baking carp in the oven in foil is a simple process, but requires adherence to a certain technology that helps obtain the correct result. When starting to implement one of the recipes, you need to remember the following:

The fish is gutted, always removed from the gills and, if desired, from the tail and fins.
Wash the prepared carcass well and dry thoroughly with paper towels or napkins.
Baking of small seeds will be facilitated by frequent transverse cuts along the back.
Before heat treatment, the carp is marinated using a classic mixture of lemon juice, salt and pepper or resorting to more complex compositions according to the recipe.
You can determine how long to bake carp in the oven by knowing the weight of the carcass. For a kilogram fish, 30 minutes is enough, of which 10 minutes should be allocated for browning after turning away the edges of the foil.

How to bake whole carp in the oven?

Using this basic recipe, according to which it will be prepared, you can create your own culinary masterpieces, complementing the dish with spices, seasonings and products to suit your taste and individual preferences. Even different proportions of classical components will give a new result.

Ingredients:

carp – 1 piece;
vegetable oil – 3-4 tbsp. spoons;
lemon – 0.5 pcs.;
onions – 2 pcs.;
mayonnaise (optional) – 100 g.
salt pepper.

Preparation

The prepared carp is rubbed with salt and pepper, sprinkled with lemon juice and left for 30 minutes in the refrigerator.
Half of the onion is placed in the form of a pillow on foil, a quarter is seasoned and placed in the belly.
The fish is placed on the onion, greased with oil and, if desired, mayonnaise, and the remaining onion half rings are laid out on top.
The whole carp is cooked in the oven in foil for 30-40 minutes at 200 degrees.

Carp in sour cream in the oven

– a classic of the genre, which has long established itself as an incredibly tasty delicacy that has no competition in its segment. When cooked, the fish holds its shape better and has a richer taste if it is first browned in an oiled frying pan on both sides.

Ingredients:

carp – 1.5 kg;
sour cream – 150 g;
tomato – 2 pcs.;
onions – 2 pcs.;
salt, pepper, spices for fish.

Preparation

Prepare the carp, rub it with salt, pepper and spices, and leave it in the cold for 40 minutes.
The fish is fried in a frying pan and transferred to a bed of onions laid out on foil.
Place the remaining onions and tomatoes nearby, grease the fish outside and inside with sour cream and bake for 40 minutes at 200 degrees.

Carp in the oven with potatoes

Carp baked in the oven in foil with potatoes is especially delicious. The following recipe will help you prepare and appreciate the benefits of this variation in dish design. Not only fish is tasty, but also potato slices - when soaked in juices, they acquire an amazing aroma and richness.

Ingredients:

carp – 1.5 kg;
potatoes – 1 kg;
sour cream – 250 g;
cheese – 150 g;
onions – 3 pcs.;
lemon – 0.5 pcs.;
salt, pepper, fish spices, oil.

Preparation

Prepare the carp and marinate it in lemon juice with salt, pepper and spices.
Place the fish on a baking sheet lined with foil, after placing onion rings on it.
Potato mugs, seasoned to taste and mixed with onions, are placed nearby.
Lubricate the fish and vegetables with salted and seasoned sour cream, cover with a second sheet of foil.
After 50 minutes, the carp baked in foil with potatoes will be ready.

Stuffed carp in the oven

Baked carp with rice in the oven will decorate any table. In this case, the filling is supplemented with mushrooms, which can be replaced with fried carrots or other vegetables of your choice. Pre-marinating the prepared fish carcass will improve its taste characteristics, make it more aromatic and piquant.

Ingredients:

carp – 1.5 kg;
rice – 0.5 cups;
mushrooms – 200 g;
cheese – 150 g;
onions – 2 pcs.;
sour cream – 100 g;
lemon – 0.5 pcs.;
salt, pepper, seasonings, oil.

Preparation

Fry mushrooms and onions in oil, add boiled rice and seasonings.
Rub the carp with salt and pepper, sprinkle with lemon juice, and leave for 30 minutes.
Fill the belly of the fish with the filling and place the carcass on an oiled sheet of foil and wrap it.
After 40 minutes of baking, the carp in the oven in foil will be ready.

Carp baked in the oven with vegetables

Carp with vegetables in the oven will be juicy, nutritious and bright in taste. In this case, onions and carrots fried in vegetable oil are used to fill the carp. If desired, the vegetable composition can be expanded by adding fresh tomatoes cut into slices and slightly fried bell peppers.

Ingredients:

carp – 1.5 kg;
carrots – 250 g;
onion – 200 g;
lemon juice – 2 tbsp. spoons;
salt, pepper, dill, oil.

Preparation

Lemon juice is mixed with a tablespoon of oil and salt, a teaspoon of pepper.
Rub the resulting mixture onto the fish carcass, inside and out, and leave for half an hour.
Fry onion half rings and carrot half circles in oil until soft, fill the carp belly with vegetables, and chop with a toothpick.
Bake in foil for 40 minutes at 200 degrees.

Carp in the oven with lemon

Carp baked in the oven with lemon acquires a piquant sourness and completely loses the characteristic fishy aroma inherent in many river inhabitants. In this case, the fish is placed on a bed of lemon slices, alternating them with ginger slices and rosemary sprigs, which will only enhance the spicy taste of the dish.

Ingredients:

carp – 1.5 kg;
lemon – 2 pcs.;
ginger and rosemary sprigs - to taste;
seasonings for fish - to taste;
salt pepper.

Preparation

Rub the carp with a mixture of salt, pepper and seasonings and leave for 20-30 minutes.
A pillow of lemon, ginger and rosemary is placed on the foil, and the fish is placed on it.
Thin lemon slices are inserted into the abdomen and cuts on the back.
Wrap the foil and bake the fish for 35 minutes at 200 degrees.

Baked carp in foil with corn

Lovers of dishes with a sweet note will love the following recipe. Delicious carp in the oven is cooked with rice and, which gives the fish a special sweetish taste. The filling is often supplemented with green or fried salad onions and seasoned with dry aromatic herbs.

Ingredients:

carp – 1.5 kg;
lemon – 0.5 pcs.;
boiled rice – 200 g;
corn – 300 g;
onion - to taste;
Italian herbs - a pinch;
salt, pepper, dill.

Preparation

The fish is marinated with lemon juice, salt and pepper to taste.
Boiled rice is mixed with corn, onions and herbs.
Fill the fish belly with the filling, chop it off with toothpicks and place it on dill sprigs in foil.
Bake carp with corn in the oven in foil for 40 minutes.

Oven baked carp pieces

If you need to save time, cook the carp in pieces in the oven. With this design, the heat treatment time can be halved. The fish can be baked simply with a minimum set of spices: salt and pepper, or supplemented with onions, carrots, potatoes, lemon and sprigs of fresh herbs.

Ingredients:

carp – 1 kg;
vegetable oil – 2 tbsp. spoons;
salt, pepper, seasonings, dill.

Preparation

The prepared carp is cut into pieces, salted, peppered, sprinkled with oil and, if desired, lemon juice, seasoned with spices, and allowed to stand for 10 minutes.
Place the fish in the pan between two sheets of foil and bake for 20 minutes.

Royal carp in the oven

Royal-style carp with cheese in the oven is not only incredibly tasty, but also surprisingly impressive to look at. This dish is worthy of any table: a bright culinary composition will decorate a festive feast or diversify the everyday menu. It is preferable to use a tall pan, line the bottom with foil, and then cover the top of the container with a second sheet.

Carp is a fairly large fish that lives in fresh water bodies. Nutritious, juicy and sweet, it goes well with any side dish. Cooked carp in sour cream becomes incredibly tender and aromatic. Fish pieces or fillets are cooked in the oven, slow cooker, or frying pan. Fans of fish dishes will definitely appreciate the recipes offered.

Even the most novice cook can cook carp in sour cream. In order not to spoil the dish and everything turned out right the first time, you should follow these tips while cooking:

It is better to choose sour cream with high fat content. The fermented milk product will give the fish tenderness.
The main thing during cooking is not to overexpose the carp to high temperatures. If you do not adhere to the time specified for cooking, the fish turns out tough, tasteless, and in some cases can turn into “porridge”.
You need to choose a medium-sized carcass. A large fish may not have time to cook inside, and a very small one may be very bony.
It is better to remove the eyes and gills so that the dish does not become bitter.
To ensure that the meat is well soaked in the sour cream sauce, you need to leave the carp in the sour cream for 20-30 minutes.
To fry carp in sour cream, it is better to choose olive oil instead of sunflower oil. This way you can preserve the natural taste and pleasant aroma.
You can use a variety of seasonings and herbs for a savory flavor.

Reference! Many people do not like carp because of its bony nature. This problem can also be easily resolved. It is recommended to make deep cuts (crosswise) along the entire carcass on the back. And the more often such cuts are made, the fewer small bones there will be. The whole secret is that under the influence of high temperature the bones will grind and become much softer.

Cooking process

To begin, the carp should be cleaned and gutted. This will not be difficult to do, because the scales of this fish are large and there are not many of them. It flies off even from a slight touch. Salt the washed and gutted carp and place it in a heated frying pan with vegetable oil. Lightly fry the fish on one side until a tender golden crust forms. Then we turn the carp over to the other side. Place onions pre-cut into half rings on the sides. At the same time, we do not spare the onions, since during the cooking process they will be saturated with fish juices and will become very tasty and aromatic. Fry the carp, sprinkling it with seasonings. The onion should be salted and stirred periodically.

After this, transfer the fish and onions to a baking dish. Place pre-thinly sliced tomatoes around the edges. Then coat the fish and vegetables with sour cream. We send the form to the oven. It should first be heated to a temperature of 220 degrees. Carp in sour cream will cook in the oven for about an hour. However, the time may be adjusted depending on the type of kitchen appliance you have.

When the carp baked in the oven in sour cream is ready, it can be served immediately. Surely your household will already gather in the kitchen in advance, because the wonderful aroma of the dish will spread throughout the apartment. Don't forget that this fish has small bones, so eat it carefully. As for the side dish, since our dish turns out to be quite fatty, it will go well with rice. Bon appetit!

Stages of preparing carp fillet in sour cream

1) Preparing the fish.

Wash the carp and remove scales. Use kitchen scissors to trim the fins for easy fileting. Remove the entrails, cut off the head. Wash the fish again so that no blood or internal contents remain on the meat.

2) Milling.

Using a sharp knife, separate the fillet from the backbone. The knife must be well sharpened so that the fillet is cut well and does not look sloppy. Use tweezers to remove the bones. Feel with your finger so as not to miss any bones. Then cut the prepared fillet into portions.

3) Marination.

Squeeze the juice from half a lemon. If you don't have a juicer, use a regular kitchen fork to make it easier to squeeze out the juice. Add lemon juice to the container with the fish and mix thoroughly. Leave to marinate for an hour so that the lemon removes the taste and peculiar smell from the fish. Then add pepper and salt to taste. If you plan to prepare the dish in the morning, you can marinate the fillet pieces the evening before and leave them in the refrigerator overnight.

4) Preparation.

Peel the onion, cut into thin half rings and lightly simmer in butter. Place the prepared onions in a baking dish.
Place pieces of marinated fish on top of the onion and place in an oven preheated to 180 degrees for 15-20 minutes. During this time, the fish should acquire a golden crust.
In a separate container, thoroughly mix sour cream with flour and add a little salt. If lumps have formed from the flour, the sour cream sauce can be strained through a fine sieve.
Remove the form with the fish and pour sour cream evenly over it. Place in the oven for 10-15 minutes.

5) Submission.

Remove the finished fish from the oven and serve hot. If desired, the dish can be sprinkled with finely chopped dill on top.
Traditional mashed potatoes can be served as a side dish for fish.
The cooking process, although quite labor-intensive, is not complicated. If you have free time, treat your loved ones to such a delicious treat. Don't be discouraged if you can't remove all the bones from the fish the first time. Try it again and again and then this dish will take its place among your signature treats!

Bon appetit!

Carp in sour cream sauce is such a delicious dish. That once you try it, you will want to cook it again and again. In this sauce, carp acquires an incredibly appetizing aroma and literally melts in your mouth. Sometimes it seems that it doesn’t even contain seeds. Its taste is so delicate. In addition, this dish is completely self-sufficient and does not require side dishes. After all, it already contains excellent potatoes.

Ingredients and cooking process

First, let's decide on the products we need. So, we will need ingredients such as the carp itself (it is advisable that it weighs at least three kilograms), three onions, carrots - 1 pc., 500 grams of sour cream, a clove of garlic, a small bunch of dill, potatoes - 6 pcs., a little butter or vegetable oil, seasoning with rosemary, salt, pepper.

As with other recipes, the first step is to wash and clean the fish. Then you need to salt, pepper and sprinkle the carcass with seasonings. Leave the fish in this form for at least half an hour. At this time, simmer finely chopped onions and carrots in oil until soft. We also boil six potatoes until half cooked. Cool them and cut them into slices. Combine the stewed onions with carrots, finely chopped dill and finely chopped garlic cloves, mix. Stuff the fish with the resulting mixture. Place a pillow of potatoes on the foil. We place the carp on top of it. Coat it with sour cream, put the remaining potatoes and filling mixture on top. Wrap the fish in foil and place in an oven preheated to 180 degrees. Our carp in the oven with sour cream will cook for 50 minutes. After this, the foil should be unfolded and the fish should be allowed to brown. This will take another 10-15 minutes. Remove the finished dish from the oven and serve. The most delicious and aromatic fish will certainly not leave your family indifferent.

Baked in foil

Fish dishes must be present in every person’s diet. You can diversify your usual menu with the tasty and healthy dish “Carp in sour cream, baked in foil.” Fish goes well with boiled potatoes, vegetables, and rice.

You can serve carp in sour cream with any side dish

What products need to be prepared:

carp – 1 medium-sized carcass;
onion – 1 pc.;
carrots – 1 pc.;
ground black pepper - a pinch;
salt - a pinch;
sour cream – 4 tbsp.
lemon – 1 slice.

Prepare this way:

We clean the fish from scales and entrails. Rinse under water. Salt and leave for 15 minutes.
Chop the onions and carrots in the usual way and fry until a pleasant aroma appears.
Add black pepper to sour cream. Stir and generously grease the carp.
Place the roast on foil. Place the fish carcass on a vegetable bed. Place a slice of lemon under the gills. Citrus will remove the bitterness.
Wrap in foil and bake for 40-45 minutes.

Advice! 10-15 minutes before the end of cooking, the foil should be opened slightly so that excess moisture evaporates and the dish becomes a beautiful golden hue.