HOW TO COOK CARP FISH RECIPES

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CRISPY FRIED CARP [BEST RECIPE!] | POLONIST



Crispy Fried Carp [Best Recipe!] | Polonist image

There’s no Polish Christmas Eve without this dish. Carp gets lightly coated in batter and fried until golden. We finish it off with a big spritz of lemon and served both hot or cold.

Provided by Kasia

Total Time 1 hours

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 8

1 (3.3-4.4 lb, 1.5-2 kg) carp; can be already portioned into steaks or fillets
2 large onions
salt, to season
pepper, to season
4 lemons
5 tbsp breadcrumbs
5 tbsp wheat flour
cooking oil, for frying; e.g. canola oil

Steps:

  • [The night before] Portion the carp into fish steaks (cutting crosswise, cutting through the bone) or fillet pieces. Season generously with salt and pepper. 
  • Peel and slice the onions. 
  • Place the fish pieces into a large container, layering it with onion slices. Cover with a lid or cling film and leave in the fridge overnight.
  • [On the day] Squeeze the juice out of 3 lemons, cut the last one into thin slices.
  • In a large bowl, cover the fish pieces in lemon juice and lemon slices. Make sure each piece of fish has a chance to get friendly with that lemon juice. Covet the bowl with cling film and set aside for 30 minutes.
  • After that time, dry carp pieces with paper towels.
  • Cover a large plate with five tablespoons of flour and five tablespoons of breadcrumbs, combine them together.
  • Grease a large frying pan/skillet with some cooking oil. Set the heat on a medium-high. 
  • Grab one carp piece at a time and coat it with batter. Make sure each side of the fish is covered well.
  • If the pan is hot, we’re ready to fry. Place the fish onto the frying pan and fry until golden. It usually takes 5-6 minutes per each side; but the exact time will depend on how thick your pieces are. Continue until you’re out of fish.
  • Serve immediately with some fresh lemon wedges on the side, or wait for it to cool and serve as a cold appetizer.

Nutrition Facts : Calories 169 calories, CarbohydrateContent 14 grams carbohydrates, CholesterolContent 27 milligrams cholesterol, FatContent 9 grams fat, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 120 grams sodium, SugarContent 3 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 6 grams unsaturated fat

BAKED CARP - RECIPE | TASTYCRAZE.COM



Baked Carp - Recipe | Tastycraze.com image

If you`ve never had Baked Carp stuffed with walnuts and mushrooms then you have no idea what a truly delicious fish tastes like!

Provided by Efrosia

Total Time 85 minutes

Prep Time 25 minutes

Cook Time 60 minutes

Yield 5

Number Of Ingredients 10

carp - 3.5 lb (1.5 kg)
onions - 1 bunch fresh
tomatoes - 4 - 5 pieces (300 g)
walnuts - 3.5 oz (100 g)
mushrooms - 3.5 oz (100 g) fresh
white wine - 2/5 cup (100 ml)
butter - 1/2 cup (125 g)
black pepper - 10 grains
parsley - 1/2
salt - to taste

Steps:

  • Wash the cleaned carp, salt and sprinkle it with some of the crushed black pepper.
  • Finely chop the onions and sauté them along with the mushrooms in some of the butter, then add some of the finely chopped tomatoes, crushed walnuts, finely chopped parsley, remaining black pepper, wine and salt.
  • Fill the carp with the mixture, place it in greased baking dish and cover with the remaining slices of tomatoes.
  • Pour on the remaining melted butter and 1/2 cup water over it.
  • Bake at moderate temperature until ready.

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