Fried carp eaten by many, but homemade canned this fish managed to try not every. But this delicacy much tastier than store-bought blanks, as it is prepared with the addition of your favorite spices to taste and contains no dyes or preservatives.
Ready canned carp perfect for any side dish, vegetables cut or sliced in a salad. Also in canned form it is very delicious with a simple piece of fragrant bread or with mashed potatoes.
- Canned carp in tomato sauce in a pressure cooker
- Canned fish from carp in the winter
- Prepare canned carp in the autoclave
- Canned carp in a slow cooker
- Canned carp in the oven
- Useful video
Canned carp in tomato sauce in a pressure cooker
To cook delicious carp in tomato sauce using the pressure cooker you will need the following ingredients:
- a carp weighing 1 – 1.5 kg;
- tomato paste and “Krasnodar” sauce – about 3 – 4 tbsp;
- onion – 3 heads;
- carrots – 2 medium pieces;
- vinegar – 1 tsp.;
- salt, spices and ground black pepper to taste.
The fish is cleaned of scale , pulling the entrails, cut off the head and cut into equal portion pieces. Folded pieces cooked in a pressure cooker, add salt, pepper and seasonings, and then briefly leave the dish and start to prepare the filling sauce.
In in advance prepared capacity add tomato paste, vinegar and pour a glass of water. The resulting seasoning to be poured over the pieces of carp in a pressure cooker.
Help. For more tender with a sweet taste instead of tomato paste, which gives the sour taste to the dish, you need to use the “Krasnodar” sauce.
To fish you need to put carrots, grated on a coarse grater, and onion rings. Pepper, salt and simmer the dish on low heat for approximately about 2 hours, until the bones are soft in consistency and is overcooked. The finished dish should be served in a deep plate, previously adorned the masterpiece of greenery.
Canned fish from carp in the winter
If you want delicious and hearty treats in the cold winter, you can prepare canned fish from carp in the winter. For this you need to prepare the following list of components:
- medium-sized carp in an amount of not more than 5 pieces;
- 5 carrots;
- 5 pieces of onions;
- 0.5 cups of olive or vegetable oil;
- 3 tbsp. sugar;
- 1 tbsp. of salt;
- a little bit of water.
The fish will need to roll up in a sterilized container. For this fit the liter or half-liter cans. Carp thoroughly wash, peel, disemboweled and cut off his head. Cut pieces of fish need to fry until Golden brown in a pan with the addition of any of the above suggested oils.
Then, you should do a cooking sauce. In another pan you need to stir-fry the onion half rings and diced shredded carrots. The willingness of the vegetables tested by the characteristic yellowish color and aroma. After that, the vegetables and added half a Cup or a whole Cup of water, salt, pepper, sugar and your choice of spices. The vegetable mixture should be simmered for about 20 to 30 minutes.
Important. While longing for the fire of the ingredients you need to ensure that the sauce does not boil, and slowly languished. In this case, the dish to be sated with a rich aroma and do not lose their pristine qualities.
After going through all the stages of billets need to fold the fish in sterilized jars and pour on top of hot fragrant sauce. You should gently roll containers with iron lids, make sure the density decomposition meals. A delicious winter dish is ready to eat a long cold evenings with a Cup of hot tea.
Prepare canned carp in the autoclave
In the autoclave turn out very tasty and canned carp. They don’t compare with store-bought counterparts on most parameters. For home cooking such wonderful meals you need to prepare the following ingredients:
- carp – 2 – 3 kg;
- vegetable oil or olive oil about 0.5 l;
- 5 pieces of carrots;
- 5 PCs of onions;
- 0.5 l can of tomato paste or tomato juice;
- 5 tbsp. sauce “Krasnodar”;
- 5 things black pepper;
- 5 tbsp sugar;
- salt to taste;
- 2 tablespoons breadcrumbs or plain flour.
Carp should be thoroughly washed under running water, preferably warm, but not hot, so as not to give the fish to soften and cleanse the body from all scales. You need to chop the product into small pieces of uniform volume and place in a deep pot, adding pepper and salted according to taste preferences.
You then salted the slices to soak in the flouror in bread crumbs for breading and fry to a nice Golden hue. It is important that the crust was covered all the edges of the fish, then the fish will be more fragrant and appetizing. In the end, we need to shift the dish in a large bowl and let cool.
While delicious cold, should be cut into rings onion and julienne a carrot. Preheat the frying pan and add sunflower or olive oil (at the discretion and taste preferences). After a good warm up the pan to pour in and fry until Golden brown vegetables.
After a good roasting, the vegetables should be placed in a cauldron along with tomato juice, sauce “Krasnodar” and a small amount of water. All this mass should simmer on low heat for about half an hour.
As stewing dishes should start to prepare a half-liter jars: wash well and sterilise in the oven. Ready the fish need the layers to put in the tank along with the sauce (first layer of fish, then sauce, fish sauce and so on).
Attention. Must be very firmly laid at the banks of harvested fish, as during firefighting the product weight is significantly reduced.
One Bank should add 1 – 2 Bay leaf and a few peas allspice or black pepper. After that, all the content is filled with olive or vegetable oil. The mixture should be completely wrapped by the oil, should not remain a single lumen. Only after this procedure the tanks are well preserved sterile caps and stored in the autoclave.
The equipment must warm up to at least 120 degrees. The time of preparation of canned food – 25 – 30 minutes. After the allotted time for cooking the dish allowed to cool and only then removed from the autoclave. In this state, the fish is already fully suitable for consumption. Well-cured dish kept in the fridge or in the cellar.
Canned carp in a slow cooker
In slow cooker, is juicy and aromatic food. The mass of useful vitamins and elements remain in the dish, unlike many other types of finished products. For the preparation of tasty canned food in multivarka you will need:
- 2 kg carp (best to choose the smallest representatives);
- 130 mg. of vegetable oil;
- 120 g of tomato paste;
- 3 medium-sized carrots;
- 2 small heads of onions;
- ½ Tbsp vinegar;
- ½ Tbsp sugar (if sugar is taken large, it is pre-crushed);
- 1 glass of water;
- salt to taste;
- pepper to preferences.
How you should wash, peel and gutting fish. Needs to be cleaned all the black film that covers the body from the inside. After that, cut pieces of medium size. If for cooking large fish are taken, then the pieces should be even less.
After that put carp in multimarochnaya capacity and move on to slicing vegetables. Rinse thoroughly and, if necessary, to clean off the dirt with a knife with the carrots, then cut them in medium cubes and place in slow cooker. Chop onion half rings and put it on top of the fish and carrots.
Cooked in a deep container and pour the required amount of vegetable oil, tomato paste, and mix thoroughly. To the resulting sauce in necessary combinations add the spices, salt, pepper, vinegar and sugar.
If too thick consistency you can add about half a Cup of cool water and mix well. The obtained aromatic sauce to pour in the slow cooker so that it is evenly distributed over the vegetables and soaked all the food.
Choose the equipment feature “Stewing” and set the time period of cooking 6 hours. After this time the finished canned food should be cool and slightly cool to a temperature below room. In this form, the dish acquires richness and reveals the full range of taste sensations.
Canned carp in the oven
Help. This recipe is suitable for those people who don’t really like fish, but will appreciate the taste of the pudding that it makes while cooking.
Necessary for cooking ingredients:
- A 1.5 – 1.7 kg. of fish of crucian carp of medium size;
- 3 pieces carrots small size;
- 3 medium onions;
- 40 g lemon;
- 30 g of tomato paste;
- a pinch of salt;
- 180 ml of vegetable oil;
- 40 g of sugar;
- pinch of black pepper;
- 40 ml. of vinegar;
- a little flour;
- a liter of tomato juice.
Carcasses of fish should be well washed under running water and clean off the scales. You also need to cut off all the fins, tail and head. Be sure to rinse well carp from the inside, gutted all the contents. With the kitchen hatchet to cut the fish into small slices and again rinsed under water.
To canned bitter, you should also try to completely remove from the belly of a blackish film. Place the slices in a colander and give all excess fluid can be diverted to the sink. Then need to put the fish in a deep container and good pepper and salt on all sides. The uniform distribution can be slightly mash the slices with clean hands.
On top of the dish put a beautiful ornament slices of lemon. Order-marinated dish, it is necessary to firmly wrap for 15 minutes – 20. After that, peel the onion and chop it in small rings or half rings. Carrots should be rubbed on a medium grater.
Prepare a hot frying pan for sautéing carrots and onions, pre-heating it on the oil. Vegetables should first soak, and then buy a Golden crust. Then you can add tomato juice and paste, the remains of pepper and salt, sugar, vinegar , and not all of the excess oil, as it will be useful in the future to lubricate the carp.
Vegetable mixture to warm up to 2 – 3 minutes on low heat, not allowing to boil. Pre-cooked slices of fish roll in flour and fry in a pan until Golden state.
Attention. If you want to pour the fish liquid sauce, not a vegetable paste, you can blend the ingredients until smooth.
To prepare capacity for baking and put the dish in layers: first a layer of fish, then sauce, fish sauce and so on. In a pre-heated oven to 150 degrees place the closed lid of the dish. Bake for 5 hours, then let stand and serve. Calorie meals is about 103 calories.
Carp are very tasty fish, so you can cook a lot of delicious dishes. At home the most attractive are various canned. Their cooking is not too difficult from the hosts, and to keep such canned fish can be quite long in the fridge.
How to cook canned carp at home in the slow cooker in the video below: