Carp in beer

Category: Fish dishes
Carp in beer

Ingredients

Carp about 2 kg
Sugar 3 pieces
Butter 4 pieces
Allspice 5 peas
Carnation 5 stars
Bay leaf 4 things
Celery root 1 tbsp. spoon (you can skip it)
A large handful of raisins (more is possible)
zest of one lemon (did not put)

Cooking method

  • With this dish, my husband (then not her husband yet) looked after me (which you just can't go to to please a girl). I cooked it in a large 5-liter saucepan. He did everything scrupulously according to the recipe. One ingredient is strictly after another with a certain time interval. That is, the very laying of products took an hour. Then it had to languish for another 2 hours at a slow boil. A couple of times we had the courage to wait. The taste was fabulous. But usually the feeling of hunger overpowered the sense of taste. The dish was eaten as soon as the "eyes turned white", and that is a completely different story. They did not trust me to cook this dish, because I very freely acted with the original recipe - I threw everything into the pan at once, excluded without regret what was not there or replaced with similar ones. The husband (by that time already legal) could not look at it, there was no need to cook himself, so we safely forgot about this fabulous taste. Until a slow cooker appeared in the house. And since I cooked, and the “chef” with the original recipe was absent, it turned out what happened.
  • Gut the carp, clean it, remove the gills, do not cut off the head. Cut into pieces, salt, pepper, sprinkle with vinegar (I had an apple cider), put in a MV and leave for an hour (you can not leave, but cook immediately). After that add all the ingredients, pour over the beer so that all the fish is covered, and cook. I cooked for 3 hours High, 2 hours on the heat and under the lid to cool down. Serve with raisins. VERY VERY TASTY !!!! The husband was simply stunned and crawled for a bottle of white wine, for such an occasion.
  • Carp in beer
  • The only problem to get is, they all fall apart (the view on the plate is not at all presentable), so it is better to put the fish in one layer, then it will be easier to get it. I think the cooking time can also be shortened.

Time for preparing:

5:00

Cooking program:

High mode + heating

Note

Carp is a freshwater fish, a domesticated form of carp. Length up to 1 m, weight 12-16 kg, sometimes up to 20 kg. Body thick, moderately elongated, covered with dark yellow-golden scales; upper lip with 2 pairs of antennae. It is bred in ponds. There are several species of carp scaly, mirror, frame, glabrous.

Valuable commercial fish. It goes on sale mostly fresh. The meat has dietary properties, is white, very tasty and nutritious, contains 16% protein and 3.6% fat, suitable for various types of cooking. Carp is especially good when fried, baked or stuffed.

Omela
I decided to insert a decent photo. Today I cooked everything according to the recipe, however, I made one large carp - it just fit into one layer. I also added dry parsley and a crust of rye bread. Everything is also delicious !!!

Carp in beer

Gasha
Omelchik, this is a mockery - to expose such pictures at night! I'm a carpaholic !!! I would like to torment in response at least meticulous questions ... What lumps of sugar? Can you substitute teaspoons? What are the pieces of butter? Right now I have one piece weighing 500 grams in the fridge ... And what kind of beer? I'm not boom-boom in it ...
Omela
Well, I made fun of looking at night !!!!!!!!!!!!!!!!!!!
When I first exhibited a photo, there was carp on it just before pouring beer. There you can see the pieces and everything else. But for some reason it did not open.

Quote: Gasha

What are sugar lumps? Can you substitute teaspoons?

Of course you can, this time I just put three (or four, I don't remember) teaspoons.

Quote: Gasha

What are the pieces of butter?

Small - 10 grams.

Quote: Gasha

And what kind of beer?

I take the cheapest light in plastic bottles. Today there was "Klinskoe Light" 1.5 liters. Almost everything is gone.

Py. Sy. In general, the amount and weight of the ingredients is not particularly important. Once done, then you will do everything "by eye". Today, my husband was watching the process of laying food - he ordered to throw a crust of rye bread! Although before that I did not put it. But she put it down so that he was calmer!
Gasha
Today, my husband was watching the process of laying food - he ordered to throw a crust of rye bread! Although before that I did not put it. But she put it down so that he was calmer!

Well, with a crust, goraaazdooo is tastier ... probably
Omela
Quote: Gasha

Well, with a crust, goraaazdooo is tastier ... probably

Not, probably, but for sure !!! He did not miss the opportunity to say - you see, how delicious it turned out when you follow the technology! What would child the husband did not amuse himself, if only he was satisfied! So it is calmer for us!
Omela
Once again, I want to say that it is better to cook carp in advance so that it cools under a lid in a slow cooker.
Gasha
That is, should you eat it cold?
Omela
Quote: Gasha

That is, should you eat it cold?

Of course not. You need to eat warm .. It's just that it cools down and is even more saturated with taste ... Today at 14.00 I laid it down, at 15.00 I filled it with beer and turned it on, at 21.00 it was ate warm. If desired, you can also warm it up.
Gasha
Thank you, now everything is clear, it's a pity that carps are very rare here, but as soon as possible, right away ...
Omela
Quote: Gasha

it's a pity that carps are very rare in our country,

Gashul, what problems!!!!! Come, I'll give you frozen hosh! I have entogo shoe polish carp heaps !! Husband drags buckets from fishing !!! There is nowhere to lie!
lenok2_zp
No, well, I don’t play like that, I’m a carpaholic too, I just trudge on them, sorry. And here is such a recipe, even for the night. No cross on you mistletoe
nut
Stunned I have carps, too, the whole big freezer is full, I don't know what to do with them. And then the recipe was drawn. One problem - there is no MV, but there is a cartoon, maybe someone knows how to make it?
Gasha
nut, do the same, in the Extinguishing mode.
Omela
Quote: nut

One problem - there is no MV, but there is a cartoon, maybe someone knows how to make it?

I have a small cartoon, so I don't do it in it. But I think that Gasha correctly advised!
Omela
Nut,
I just thought ... if you cook in a cartoon, reduce the time to 1 hour, well, you can hold it for a little while on heating. And then in three hours it will turn into dust!
metel_007
My whole big freezer is also full of carps, I don't know what to do with them anymore
What to do? - SHARE !!!!
We would have so many fish in this heat. We won't see carp before October
Rusya
Omela, but have you tried to cook any other fish according to this recipe? Bream for example? And for those who still do not have a multi or a slow cooker, tell me how much to cook it on the stove or in the oven?
Omela
Quote: Rusya

Omela, but have you tried to cook any other fish according to this recipe? Bream for example?

I wouldn't cook bream like that. The fish should be quite fat and "thick", you can try carp.

Quote: Rusya

tell me how much on the stove or in the oven to cook it?

This recipe was originally for cooking on the stove. But you need a large saucepan and constant control, because when it boils, the liquid tries to escape. In time, I think, after boiling for about an hour on low heat and until it cools under the lid.
nut
Oksanochka, I made carps in beer twice for an hour on stewing in a cartoon, now I looked - they seem to be boiled. So should it be, or can I dry them in the oven (fry)? The pan is full of liquid, the fish will not become limp while it cools
Omela
nut Ir, it should be so. He's stewed! And when it cools down, it will be saturated even more. I generally leave it in the slow cooker overnight until next dinner.A donated carp is a completely different kolinkor!
Klementina
The magic fish turns out! Real jam!
For me, this carp was the king of the New Year's table! And the smell of spicy alcohol was on the whole floor: neighbors came with questions.
I cooked Panas in a cartoon: 15 minutes on baking until boiling, 1 hour on stewing, then cooled down for about 6 under the lid. There was only one fish, 2.5 kg. Lay in two layers, it took 0.5 liters of beer.

Click:
Carp in beer
Omela
Klementina , glad you liked it!!! We love him too !!!

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