How quick, tasty and just put out a carp?

Many do not like fish carp because it has too many bones. With their removal frustrating to bother, so people often prefer to choose other types of fish. However, there are recipes for carp, which help to obtain a product in which the bones are to be felt.

Carp in tomato sauce

To prepare you need:

  • Carp – 1 kg;
  • Flour – 100 g;
  • Onions – 500 g;
  • Sugar – 1 tsp;
  • Salt – 1 tbsp;
  • Tomato paste – 300 g;
  • Vinegar – 2 tbsp;
  • Coriander – 1 tsp;
  • Black pepper – 0,5 tsp;
  • Red pepper – 0,5 tsp;
  • Bay leaf – 1-2 PCs;
  • Vegetable oil – 50 ml;
  • Water – 2 l


  • The fish should be well washed, cleaned of scale, cut off fins, head and tail.
  • Fold in a deep container, pour two liters of water, add the vinegar and leave for one hour. This soaking will help to remove the not very pleasant taste, which is found in carp.
  • Peel the onion and cut into half rings.
  • To get the fish out of the water, a little dry and roll in flour.
  • Fry the carp should be on medium heat for about seven minutes.
  • After all the fish is ready, you should start the layers put chopped onion and fried fish in a deep saucepan. It should not have plastic handles.
  • Then you need to cook the tomato sauce.
  • For its preparation required:

  • In water, add tomato paste, 50 g flour, salt, sugar and spices.
  • All the ingredients should be thoroughly mixed.
  • Pour the sauce into the pan and put Bay leaf.
  • Cover the pan with a lid and put in the oven for three hours at 120 degrees.
  • In the finished dish will not be felt in the bones, as the long cooking process they are very softhearted. Serve the dish can both hot and cold.

    Video recipe fried carp in tomato sauce below:

    Carp in sour cream sauce

    To prepare you need:

    • Carp – 1 kg;
    • Carrot – 1 medium;
    • Onion – 2 medium heads;
    • Sour cream -500 g;
    • Garlic – 2-3 cloves;
    • Salt, spices, pepper;
    • Flour for breading;
    • Vegetable oil.


  • The fish is cleaned, remove the tail, fins and entrails.
  • On both sides of each fish to make diamond-shaped or vertical incisions with the power of a sharp knife. The notches should be deep enough to split all the fine bones. Range touch is not necessary.
  • The fish needed salt, sprinkle with spices and leave for twenty minutes for marinating.
  • Meanwhile, you prepare the vegetables.
  • Onions should be cut into thin half-rings.
  • Carrots chop on a grater.
  • Now you want to start breading of each carcass carp.
  • The fish must be fried until brownish crust.
  • You also need to fry the onions and carrots.
  • The finished fish should be put in a deep pan, or a roaster pan.
  • Sprinkle fried onions and carrots.
  • Pour sour cream and put in the oven.
  • To cook the dish for at least an hour at 150 degrees.
  • At the end you should add the crushed garlic.
  • Video recipe of this wonderful dish are shown below:

    Carp stewed with broth and herbs

    To prepare you need:

    • Carp – 1 kg;
    • Dill – 50 g;
    • Parsley – 50 g;
    • Water – 2 liters;
    • Salt;
    • Black pepper;
    • Vegetable oil – 1 tbsp


  • A good wash and a little dry the greens with a towel.
  • Thoroughly wash, clean and gut a fish.
  • To do this on each of the carcasses from both sides of the incisions in the form of mesh.
  • Season with salt and pepper and sprinkle the fish with vegetable oil.
  • To put all the carcasses in a pot or deep pan.
  • Pour water so that it covers the fish.
  • Cover and simmer on low heat until cooked for at least 40-50 minutes.
  • Meanwhile, you finely chop the greens.
  • The finished dish is required to receive. For this you need ready fish to lay out on plates with a spatula, decorate with greens and fresh vegetables. The stock, which languished fish, you need to strain and pour into a small portioned bowls. On top of it must be sprinkled on greens.
  • Properly cooked, the fish turns out tender, sweet and delicious. So many people unfairly do not like this fish and refuse her cooking. If you find the right recipe, you can be happy and love this fish forever.

    Amanda K. Benson

    Author: Amanda K. Benson

    Hi, my name is Amanda K. Benson. Since you, dear reader, have appeared on the page of my blog, it means that you are interested in something. Then you need to know who is writing these articles for you. We will meet and I will tell you a little about myself.

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