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Fried boneless carp. Fried carp "Boneless How to get rid of small bones in carp

    For processing and cooking carp, you do not need any non-standard appliances: only a knife, kitchen scissors, a frying pan and a fish cutting board.

    How to fry carp

    There will be no intrigue: we will reveal the secret of cooking carp without small bones at the very beginning of this recipe. Thin bones penetrate only the upper part of the carcass - the fish back (in the lower part there are large bones - the ribs). Therefore, it is necessary to act precisely in this area - on the back of the fish. Place the gutted carp on a kitchen board and make parallel cuts (every 7-10 mm) with a sharp knife along the entire back, starting from the tail and ending with the head. Do the same on the other side of the fish carcass. These cuts will crush small bones. And already further, during heat treatment, the shortened pieces of bone will soften and seem to evaporate from the carp.


    It is convenient to make incisions by holding the fish with one hand by the head or tail, therefore, it is worth removing inedible parts of the carp only after their application. Cut off the fins and tail with scissors, cut off the fish head with a knife.


    Cut the carcass into portions: small carp can be used in 4 portions, and larger fish can be made in 6 or more.


    Place a skillet on a fire and pour refined oil on the bottom. While it is heating, add flour to a plate. Rub each piece of fish with salt and then roll in flour. At the same time, you do not need to try to get the flour into the hollows in the cuts made: if it is there, then it will not fry in the pan, but turn into a thick gruel. Therefore, it is best to sprinkle flour only on the outer sides. portioned pieces.


    If the oil is already hot, place the carp slices in the flour in the pan.


    Fry the fish until golden brown on one side, then on the opposite side, and then on the other sides that require frying.


    That's all: carp without small bones is ready! Thanks to the secret that we told you about, the small bones have evaporated so much that they become invisible.

Fish without bones is, perhaps, everyone's dream, especially those who are very fond of fish dishes. But you should not think that this is impossible to do, everything is quite feasible, the main thing is that you need to know some important features of the preparation. Take carp, you can make this fish yourself, several will help with this delicious recipes... If you follow all the recommendations of the recipe, you can prepare an excellent treat that can become great option even for festive table... Let's figure out how to cook boneless carp.

Carp can be cooked so that its bones are not felt

How to deliciously cook boneless carp in the oven

Carp is considered a very bony fish, especially there are many small bones in it, which, when eaten, cause a lot of inconvenience. But the meat is very tender, sweet and juicy. But in order to get rid of bones, it is enough to spend some time during cooking to remove them.

Boneless carp made with this recipe is incredibly delicious. The main thing is to prepare all the components in the proportions indicated in the recipe. For cooking, you need the following ingredients:

  • fresh carp, preferably live, weighing from two kilograms;
  • spices and seasonings for fish - 30-40 grams;
  • 450-500 grams wheat flour top grade;
  • to give a pleasant aroma, you can add ground black pepper, half a tablespoon will be enough;
  • two heads of onions;
  • potato tubers - 4-5 pieces;
  • two fresh lemons;
  • 380 ml vegetable oil;
  • a glass of sour cream, it is better to use natural, rustic. If a store is used, then it is better to take with a high fat content, at least 20%;
  • a slice of cheese (hard) per 100 grams;
  • dried dill.

Fish should be gutted and scaled before cooking.

It is important to strictly follow the recipe, this will help to make delicious treat for a family dinner or for a festive table. For this reason, the first step is to properly clean the fish. First, you need to remove all the scales with a sharp knife. Also, do not skip the spots under the fins, because there are also small scales there. After removing the scales, rinse the fish thoroughly under cool water.

Next, we proceed to cleaning the insides, carefully cut the abdomen. With our hands, carefully pull out the giblets. After removing the viscera, rinse the carcass again. When washing, we pay special attention to the inside, it is imperative to remove all the dark film, otherwise the taste of the carp can greatly deteriorate.

Cooking features

As soon as the carp is cleaned of scales and entrails, you can start cooking. It is better to cut off the head, fins and tail; these parts are not required. If you still decide to leave your head, then the recipe recommends removing the gills, because they can spoil the carp taste.

The bones do not need to be removed. So that they are not felt, it is enough to make cross-shaped cuts on the surface of the carcass. They are recommended to be performed on both sides. When baked, the bones will simply dissolve.

After the fish is cut, rub it with salt on top and inside. We put the carcass in a large cup. We wash the lemons and squeeze the juice out of one. Fill the carp with lemon juice and leave to marinate for about 15 minutes, but more often the recipe recommends leaving it in the marinade for half an hour.

In order not to feel the bones, it is necessary to make cuts on the carcass

While the carp is marinated, prepare the rest of the ingredients:

  • peel the onion, it is better to rinse it cold water, cut the heads into thin circles;
  • a piece of cheese must be rubbed through a grater with a coarse grate;
  • pour flour into a cup, pour fish spices, dill into it, pour in vegetable oil and stir so that the spices are evenly distributed throughout the mass;
  • as a result, a thick flour gruel should come out;
  • peel potato tubers, rinse well, put peeled potatoes in cold water so that there are no dark spots on the surface;
  • cut the remaining lemon into thin slices.

Shaping and baking

After all the ingredients are ready and the carp are marinated, you can start forming the dish and baking it. A baking dish or baking sheet must be thoroughly greased with vegetable oil on all sides.

Another option, so as not to feel the bones, is to cut the carcass into fillets.

The formation process is carried out according to the following scheme:

  • Divide the flour mixture into two parts, put one part on the bottom of the mold in an even layer;
  • put the chopped onion slices on top of the flour substrate, they should completely cover it;
  • spread the lemon slices in a dense layer on top of the onion, they will give the fish additional aroma and juice;
  • then we make a mixture for rubbing carp. Sour cream must be mixed with vegetable oil, 70 ml of oil will be enough for a glass of sour cream;
  • pickled carp should be grated on all sides and inside with sour cream sauce;
  • place the fish on a substrate, lay out the rest of the sauce;
  • peeled potatoes must be cut into small slices with a thickness of no more than 3 mm;
  • put potato pieces on top of the fish;
  • the potatoes should cover the carp with an even layer.

After everything is ready for baking, you need to warm up the oven, the recipe advises to heat it up to 180 degrees. Place the mold in a preheated oven and leave to bake.

It is necessary to cook using this recipe for 30-40 minutes, while regularly monitoring the condition of the fish. After the juice appears, you need to water the carp with them.

Use cheese to garnish and flavor

About 10 minutes before cooking, sprinkle grated cheese on top. During the baking process, an appetizing and aromatic fish will appear on the surface of the fish. cheese crust... Then you can remove the form from the oven, after 5 minutes you can lay out the carp with the rest of the ingredients on plates.

  • in order for the carp to turn out juicy, it must first be marinated in spices or lemon juice;
  • for cooking, it is worth using large fish weighing more than 2 kilograms;
  • in order for each bone to dissolve, before baking, it is necessary to make small cuts on the surface on both sides;
  • You can serve carp with a side dish of potatoes and a creamy sauce.

In order to properly cook carp, you need to strictly follow the recipe, namely its rules. Proper preparation, cutting, marinating and cooking will provide a tasty and flavorful treat that can be a great option for a family dinner or for a holiday party.

The option for cooking boneless carp will be discussed in the video:

Wash the carp and wipe off moisture with napkins. Peel off the scales, cut off the fins and tail. The head may not be cut off, only the gills may be removed. Rip open the abdomen and remove all the insides (intestines, gallbladder). Make cuts with a sharp knife, reaching the ridge. Cut on both sides to cook the fish better.


Salt and pepper the fish, outside and inside the abdomen. Salting is recommended to taste, but do not overdo it. Use black pepper depending on how spicy food you like.


Breaded the carcass in flour, shake off the excess. Flour is best suited for breading; after frying, carp will have a beautiful golden crust. Instead of flour, you can take breadcrumbs.


Heat a sufficient amount of vegetable oil in a skillet and put the carp there. Since the fish is large, it may not fit in the pan a little, but it will still be fried when turned over. Fry on one side for no more than 10 minutes.


Carefully turn the carp over and fry on the back. Do not cover with a lid, otherwise the fish may turn out to be boiled, not fried.


Hot fish gently transfer to a wide flat dish and serve, garnish with herbs and vegetables. Fried carp goes well with potato or rice side dishes.


Carp in our country is a fairly common fish, many have tried and love it, because it is a delicious and versatile fish, from which you can prepare a lot of wonderful dishes. We will tell you about how to cook carp and the most delicious dishes that can be made from it.

Carp spread throughout the world from China, where it was artificially bred. That is, such a fish simply did not exist in nature, and carp is an artificially bred carp breed brought from China to Europe in the 12th century. Today he lives in ponds and rivers around the world, and several breeds have been bred - scaly, mirror, frame, naked. It is not found only in the waters of South America, the islands of Madagascar and Australia.

It is very easy to buy fresh carp, since it is sold live - it tolerates transportation well even over long distances. However, not every housewife takes full advantage of the availability of this fish, and the reason for this is the most famous drawback of this fish - the abundance of small bones.

However, because of this, you should not refuse dishes from this fish - there are many ways and tricks on how to cut carp quickly and without unnecessary problems. In addition, it is not only generally available, but also inexpensive, has tasty juicy meat, slightly fatty, so a wide variety of products are prepared from it. fish dishes.

How to cut carp

Having bought live fish, do not refuse the offer to clean it, but it is better to gut it yourself already at home:

  • First, you need to remove the dorsal fin, making shallow cuts on both sides along its entire length, then pull the fin, wrapping it with a towel so as not to cut yourself, in the direction from the tail to the head;
  • Next, from head to tail, make an incision on the abdomen, carefully remove the liver and gallbladder (if it breaks, rub the places where the bile got into with salt or cut them out);
  • Remove the rest of the viscera, gills and eyes of the fish; the film covering the vertebral bone must be cut lengthwise;
  • Rinse it with cold running water and then butcher the fish depending on the cooking method.

How to clean carp scales

If it is not possible to clean the carp right away in the store, then you should not despair, you can easily do it yourself. Do not be intimidated by the old grandfather's methods when it was peeled with a knife against the scales and the whole kitchen was dirty. There is a simple proven way to remove scales from carp.

  1. To do this, put the fish in a deep cup and pour boiling water for 30 seconds.
  2. Pour out hot water and put the fish under running cold water so that it cools down and does not cook from boiling water.
  3. Further, the fish can not be taken out of the cup with cold water, but by placing your hands in the water, run your fingers against the scales, it will be easily separated.
  4. If the fish is large and the scales are very thick, it is difficult to separate, then you can again pour boiling water for 10-20 seconds, again under cold water. Now the scales will come off with ease.
  5. You can also help yourself to peel off the scales with a knife, but do it carefully so as not to cut the already steamed fish skin.

And now for the fun part:

How to butcher carp and get rid of small bones?

In China, the homeland of carp, its fillet, after cleaning from large bones, is simply ground into minced meat, and in the process of cooking, the ground small bones soften and partially dissolve.

If the fish is cooked whole, then even in this case, you can cope with small bones: for this, before frying, stewing or baking, as well as steaming, deep cuts are made on the fish carcass from the back along its entire length, and they are made criss-cross - the more frequent the cuts you make, the more small bones will be crushed and softened during the heat treatment.

In addition, this technique allows the fish meat to soak better with seasonings and spices and cook faster.

The next way to cut carp into fillets will also help get rid of small bones.

How to cut carp into fillets

  • cut off your head,
  • along the ridge, cut the fish in half lengthwise into two halves,
  • cut off the ridge, fin and adjacent small bones,
  • cut out the rib bones neatly in one layer,
  • with your fingers, feel the groove with sharp bones in the fillet, step back 5 mm to the left of them and cut the fillet to the skin, holding the knife at an angle of 45 degrees,
  • do the same, stepping back from those bones 5mm to the right,
  • tear off a strip of bones from the skin,
  • also remove small bones in the tail of the fish.

As you can see, if you are ready to take the time to cut carp and remove the bones, then turn the fish from bony to tender fillet quite possible.

The best carp dishes

There are also special recipes Cooking carp, focused on the fact that there are many small bones in this fish, one of the most famous among such carp dishes is Chinese.

Ingredients:

  • 1 fish about 1.2 kg in weight,
  • corn starch,
  • vegetable oil,
  • a handful of pine nuts,
  • fresh green peas,

Ingredients for the sauce:

  • 6 tbsp. cold water and ketchup / tomato paste,
  • 2-3 tbsp Sahara,
  • 1-2 tbsp rice vinegar,
  • 1 cm fresh ginger root,
  • 1 stalk of leek white part,
  • 1-2 tsp corn starch,
  • salt.

How to cook Chinese Carp in Sweet and Sour Sauce

Peel and gut the carp, separate the head, separate the fillet from the ridge without removing the skin from it, also remove the rib bones, but do all this so that the fillet with skin remains attached to the tail.

Lay one fillet on the working surface down with the skin, make cuts across the fillet, holding the knife at an angle, cutting to the skin, but without damaging it - this is done in the direction from the head to the tail.

Breaded the head and fillets in starch, fry them separately, heated to 190 degrees, put on a paper towel and dry.

For the sauce, dilute the tomato paste with water, mix with vinegar, salt, sugar - it should taste sweet and sour.

Heat the vegetable oil, quickly fry the finely chopped leek and ginger, add the sauce, bring everything to a boil, add the starch diluted in a ratio of 1 to 1 with water and thicken the sauce, pouring 2-3 tablespoons into it. oil left in deep fat.

Place the fish headlong on a plate, pour over the sauce, sprinkle with a pot and toasted nuts.

Carp with vegetables is also very tasty.

Ingredients:

  • 1-2 fish,
  • 250 ml sour cream,
  • 100 g smoked bacon,
  • 6-7 potato tubers,
  • 3 bell peppers,
  • 2-3 tomatoes,
  • 3 onions,
  • ground red pepper,
  • butter,
  • flour,
  • salt.

How to cook carp with vegetables in the oven

Cut the fillet with rib bones and skin into portions, stuff the fish with bacon, rub with pepper and salt.

Cut the potatoes into pieces, boil until half cooked, put in a greased pan, put fish pieces on top, then chopped tomatoes, onions and peppers.

Pour everything with melted butter and bake until cooked in an oven preheated to 200-220 degrees, watering at the end with sour cream mixed with flour.

Carp with vegetables in the oven is ready. Bon Appetit.

It is very simple and delicious to cook carp in wine.

Ingredients:

  • 200 ml of red wine,
  • 500 g potatoes
  • 1-2 onions
  • 1 fish,
  • 1 clove of garlic
  • pepper,
  • greens,
  • salt.

How to cook carp in wine

Peel the fish, rinse, cut into small pieces, rub with pepper and salt, roll in flour, fry on both sides until browning.

Finely chop the onion, chop the garlic, put it on the fish, pour in a little water and wine, pepper, close the lid and simmer until tender. Sprinkle with herbs when serving.

Royal fried carp

Ingredients:

  • 700 g fish fillet,
  • 3 glasses of milk
  • 2 eggs,
  • 4 tablespoons vegetable oil,
  • 2 tbsp. flour and bread crumbs,
  • salt.

How to cook fried carp

Rinse the fillet, cut it into portions, add milk and leave for half an hour.

Salt flour, roll fillet pieces in it, dip them immediately into a beaten egg, breaded in breadcrumbs. Fry fillets on both sides until browning for 15 minutes.

It would seem that such a name is Royal fried carp, but in fact it is such a simple way of cooking.

However, in relation to this fish, this happens often - after all, it is really very delicious fish which is difficult to spoil. Having learned to cope with the main problem of carp - an abundance of bones, you can cook the most mouth-watering dishes from this wonderful fish.

  • To prepare carp fillets with sauce or cutlets with fillets, the rib bones are cut off, but for cutlets, as well as rolls, you can prepare the carp differently - without removing the scales, gut, cut off fillets from both sides, removing the skin with scales, and the remaining bones, heads, tails and fins are used to make broth (gills must be removed).
  • The fish is prepared both whole and by cutting into pieces of 100 g in weight. If the carp pieces weigh more than 500 g, put them in cold water, and put the smaller ones in boiling water. It is believed that carp cooked in large pieces is the tastiest and most juicy of all.
  • When boiling fish, the water should constantly boil slightly. Cook it whole with a weight of 1-1.5 kg for 50-60 minutes, in pieces of 100-150 g until cooked, 15-20 minutes of cooking is enough.
  • Small carp need to be cooked whole, large carp - in pieces, it is believed that it turns out tastier if you fry fish with skin.
  • Fried carp will be tastier if, after peeling and washing, then slicing, put in 15-20 in salted and peppered milk, after which it is breaded in flour and fried - best in a cast-iron pan with a lot of oil until blush and, covering lid, bring to readiness.
  • Fatty carp can be stuffed with leaner pike or pike perch.
  • It goes very well with minced meat, best of all with pork, this combination is suitable for cooking cutlets and meatballs, the proportion of fish and minced meat- one to one.

Useful video: How to cook carp with herbs

Author of the article "How to cook carp"

Recipe tip

It is believed that carp is one of the most bony freshwater fish in the world, and despite its delicious and tender meat, it has to be eaten very carefully. The danger is represented by small bones, which are the more, the closer a tidbit gets to the tail. Because of this, even carp fillets are not recommended for small children, and many adults are sometimes unable to cope with the bony inconvenience of this fish. Nevertheless, the Chinese, for example, taught the whole world to cook carp almost without a single bone. True, after removing all the large bones first - the ridge and, if possible, the ribs. What is the secret of boneless carp? It's pretty simple - you need patience, fresh produce and a little bit of effort. The preparation of this dish is extremely creative, because you never know in advance how many ingredients you will eventually need and you need to be ready for any improvisation. In general, fish dishes are good because you can easily experiment with them without fear of ruining something. The main thing is to adhere to a few simple rules: 1 - do not use butter and margarine, only sunflower oil, in extreme cases, olive or corn; 2 - if you are going to cook the whole fish, it is better to butcher it without the head. In some cases, this will save your future masterpiece from the bitter taste and specific swamp smell. Even in freshwater fish such as carp, pike, catfish, burbot, navaga, the smell can be so strong that even the smell of garlic will be repelled; 3 - for butchering fish and removing entrails, it is better and more convenient to use scissors instead of a knife. If the fish is purchased from a store or market, it is best to ask for it to be cleaned and cut locally. This will greatly simplify the cooking process for yourself and save yourself from unnecessary cleaning of scales in the kitchen; 4 - the insides of the carp must be thoroughly cleaned, up to the removal of the white film. Then rinse the carcass thoroughly under running water. V chinese cuisine fish backs and ribs are often removed to get rid of the bones as much as possible. To do this, the carcass is cut from above on both sides along the ridge with a thin, sharp knife, and the ridge and other visible bones are removed in parts. At the same time, the carcass retains its integrity due to the dense fillet part. The final chord in carp cutting is the transverse notches at a distance of approximately 0.5 cm from head to tail using a sharp knife. You should try to make notches on both sides, making an incision from one side through the ridge to the other continuously. This must be done so that the small bones are baked, and our carp from the most bony fish would turn into a tender fish fillet. Even if you do not find the strength to remove large bones, cooked carp will no longer give you any inconvenience while eating. Yes, I almost forgot, do not throw away the carp's head in any case, just like the trimmed fins and tail. They will make an excellent ear! But that is another story).