Carp royally

Category: Fish dishes
Kitchen: Russian
Carp royally

Ingredients

Carp gutted 1 kg
Lemon 1 PC
Dill seeds 1 st. l
Flour 3st. l
Ground black pepper 0.5h l
Salt 0.5h l
Sour cream (mayonnaise) 4st. l
Greens taste

Cooking method

  • Rinse the gutted carp, make shallow cuts on the skin, pour the juice of 1 lemon over the fish and leave for 40 minutes at room temperature.
  • Mix 3 tbsp. l flour with 1 tbsp. l of dill seeds, add 0.5 tsp. pepper and salt. Breaded fish in this mixture and fry on the grill for 8-10 minutes on each side at maximum temperature (200-220C).
  • Carp royally
  • Put the fried carp on a dish, pour 4 tbsp. l sour cream (mayonnaise).
  • Serve with grilled potatoes or boiled potatoes with fresh herbs ... and enjoy the king's carp!

Time for preparing:

1 hour

Cooking program:

Oven (grill)

Note

You can use any other fish - perch, dorado, red mullet.
The original recipe is in the magazine "7 days".

ira.z
I've already heard about cuts in the skin, they say, this allows the bones to become soft ...
Is it so? is it possible to eat bony carp? can children eat bony carp? in general, please tell me what is the effect
MariS
Quote: ira.z

I've already heard about cuts in the skin, they say, this allows the bones to become soft ...
Is it so? is it possible to eat bony carp? can children eat bony carp? in general, please tell me what is the effect

ira.z, the effect with incisions is amazing - the bones really become soft, the carp have a lot of them ... They become edible!
Should I give carp to children? Everything is very individual, depending on age and ability to eat fish in general. Still, the large bones of crucian carp are not so soft that even an adult can swallow them.
Try it yourself first and bon appetit!
ira.z
and you only need to cut the skin, or deep - to the ridge?
MariS
Quote: ira.z

and you only need to cut the skin, or deep - to the ridge?

Cut deep along the ribs (center). I wanted to find a photo, for clarity, but did not find it. Maybe I'll find it later.
ira.z
Thank you very much, otherwise we dry and dry the caught fish ... and no one eats it
MariS
Quote: ira.z

Thank you very much, otherwise we dry and dry the caught fish ... and no one eats it
ira.z,so you send crucians here - we will not refuse!
metel_007
MariS, today I bought a carp, we want to bake it on the grill.
Do I need to bread them in flour and simply bake them on a wire rack or do they need to be wrapped in foil?
MariS
Olya, just noticed the question!
I did not use the foil, I cooked it in the oven on the grill.
Breaded in a mixture of flour and dill seeds and cooked. Unsubscribe, pzhl, how it will turn out on the grill!
I hope it will be delicious!
metel_007
Quote: MariS

Olya, just noticed the question!
I did not use the foil, I cooked it in the oven on the grill.
Breaded in a mixture of flour and dill seeds and cooked. Unsubscribe, pzhl, how it will turn out on the grill!
I hope it will be delicious!
Just come from the dacha and cook carp.
I did not wrap it in foil so that there was a crust. There were three pieces of 400 grams each. In two there was caviar, I left it, in the third there was no caviar, I put onion rings there, but it was not fried.
In general, it turned out very good. tasty, did not bread with flour.
MariS
Quote: metel_007


In general, it turned out very good. tasty, did not bread with flour.
Thanks for the feedback, Olya!
I am very glad that we were not disappointed and I liked everything.
If you cook more, then next. just try breaded with dill seeds - I highly recommend it !!!
Fields
Good evening. I would like to clarify for the crucian carp.
Cuts from the ridge to the bottom. To the belly? How deep?
Is it possible so other fish. Broodling, roach.
Is it possible without flour and other things? Just add salt. And how much time to keep and what pace. in the oven.
MariS
Fields, cuts are made from the ridge down through and through. This is so that the small bones are steamed and not felt.
All kinds of small fish are fine. And the temperature here is for the grill program. Look t over your oven.
I highly recommend breeding in flour with dill seeds - it's such a piquant taste!
Wish you luck! I will wait for your feedback.
Fields
Thank you. We have a dacha on Lake Peipsi and there are plenty of roach. It is tasty, but not large and bony.
While you clean it from the bones, fried, you will get it all.
And now I will cut it into the stove stove. Let it steam.
MariS
Quote: Fields

Thank you. We have a dacha on Lake Peipsi and there are plenty of roach. It is tasty, but not large and bony.
While you clean it from the bones, fried, you will get it all.
And now I will cut it into the stove stove. Let it steam.

FieldsWhat a joy it is to have a house on Lake Peipsi - glad for you! Fresh roach baked in a real oven is an indescribable pleasure!
When the fresh catch is tasted, share your pleasure (I hope it will) !!!

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