CARP FISH RECIPES RECIPES

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BAKED CARP RECIPE | EAT SMARTER USA



Baked Carp recipe | Eat Smarter USA image

The Baked Carp recipe out of our category Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 1 hours

Yield 4

Number Of Ingredients 12

1 Carp
salt
juice of lemons
1 bunch parsley
2 thyme
1 onion
1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
40 grams butter
0.25 liter white wine
0.125 liter fish stock (from a jar)
0.125 liter Whipped cream
1 egg yolk

Steps:

  • Rinse carp, pat dry, and score obliquely through the skin. Rub with salt and pepper and sprinkle with lemon juice. Place half of the parsley and thyme in the fish cavity. Preheat oven to 180°C (approximately 350°F). Peel and chop the soup vegetables.
  • Sauté the vegetables in 30 grams (approximately 1 ounce) of butter in a large roasting pan until soft. Add the carp and remaining butter. Pour in the wine and fish stock and cook in the oven for about 40 minutes, basting the fish often.
  • Remove the finished carp from the roasting pan and keep warm. To make the sauce, puree the liquid and vegetables with a hand blender, strain through a sieve, and bring to a boil in a pot. Combine the cream and egg yolk and fold into the sauce. Finely chop the remaining parsley and stir into sauce. Season with salt, pepper, and lemon juice. Arrange the fish on a serving dish and serve the sauce separately.

Nutrition Facts : Calories 334.54 kcal, FatContent 22.66 g, SaturatedFatContent 12.26 g, ProteinContent 13.02 g, CarbohydrateContent 9.13 g, SugarContent 0 g, CholesterolContent 146.13 mg

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

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