New recipes

Fried crap

Fried crap

  • 500 g carp fillets
  • salt and pepper
  • 200 g Malay
  • frying oil

Servings: 4

Preparation time: less than 30 minutes

HOW TO PREPARE FRIED CARP RECIPE:

Carp fillets are cut into pieces, salted and peppered.

We put the corn on a flat plate, then we cover each piece of meat with flour, in abundance.

Fry in hot oil over medium heat until crispy on the outside.

Remove on absorbent paper, drain well of oil.

Serve with polenta and garlic sauce.

Tips sites

1

instead of corn you can use white wheat flour, but the outside will be less crunchy


FRIED CARP WITH MEUNIERE SAUCE

Because it was still a fish release, I thought I would prepare a fried carp medallion with miller sauce and natural potatoes today.

ingredients:

  • 2 carp medallions
  • ½ teaspoon salt
  • 1 or
  • 2 tablespoons flour
  • 2 tablespoons breadcrumbs

  • 80 gr. butter
  • Juice from half a lemon
  • 2 tablespoons capers
  • a bunch of parsley

Season the washed and dried carp medallions well with salt and then give them flour, beaten egg and breadcrumbs.

Fry them in a suitable oil bath until they penetrate and acquire a beautiful color, then take them out on a plate covered with a paper towel to remove excess oil.

Meanwhile, prepare the miller's sauce in a pan in which I put 80 gr. butter that I let melt over very low heat.

Add the juice squeezed from half a lemon, the two tablespoons of capers and freshly chopped parsley.

Mix a few times in the sauce obtained and set it aside.

Next to a portion of natural potatoes sprinkled with rosemary and a little green parsley, my carp medallion with miller sauce looks so enticing and is so tasty covered with sour caper sauce that nothing is left on the plate fast enough.


Carp - 34 recipes

Our selection of carp recipes - fried, baked or marinated, the carp will turn out delicious if you cook it according to our recipes.

Carp is the most sought after freshwater fish for brine, plaice, marinade and for frying. It contains 5.5% fat. It reaches a length of about 1 m. It reaches maturity at 3-5 years, when it is only 20 cm long. It has tasty and nutritious meat, but it also has a "bitter bone" located at the head, at the place where it joins the spine, which must be removed when cleaning the fish, because otherwise it will make bitter the preparation used for the head.


Look for recipes by name

Thousands of articles based on studies and scientific evidence on topics of interest:

Over 2000 conditions discussed in detail, from causes to treatment:

Do you have a medical question? This is where you find the answer.

Medical news, novelties and events

Are you looking for a doctor or a medical service? Here you will find over 10,000 medical offices and clinics

Over 40,000 products, consumables, medical devices and equipment.

Welcome to the largest Medical Index in Romania!

"Active" is how ROmedic wants to take care of you in particular.


Crap bread

Carp bread prepared by frying in oil, after passing through flour, eggs and breadcrumbs

Fishing carp

Fish carp prepared with bell peppers, fresh or canned tomatoes and white wine, seasoned with garlic and green parsley

Carp on cabbage in the oven

Carp on baked cabbage, prepared with white wine, fresh or canned tomatoes, onions and seasoned with thyme and bay leaves


Crap Roasted

Hello my dears! Today we are talking about fried carp, one of the dishes that I personally really like. Fish meat is tasty, easy to digest and necessary for the functions of the central nervous system, due to the fact that it is rich in phosphorus. It can be eaten fresh or canned, but it should be noted that the most appropriate is to eat fresh. Fresh fish is known by the following characteristics, the gills under the operculum (ears) should be red, the eyes should be clear, bright, the scales strong and shiny, the flesh hard, elastic and not detach from the bones. All these recommendations are because if the fish is not fresh it can cause very serious poisoning. The fish is cleaned of scales with a knife from tail to head. Remove the gills and add salt. Cut on the belly along and clean the intestines, taking care not to throw away milk or caviar, if any. In carp, at the base of the head with the spine, there is a smaller bone that is bitter and needs to be removed. Once the fish is cleaned, sprinkle it with lemon juice. From this type of fish can be prepared a multitude of recipes such as carp brisket, fried, breadcrumbs, in wine sauce, carp plate.

Ingredients

  • 1 kg of carp
  • 1 tablespoon grated salt
  • 150 g Malay
  • 150 g white flour
  • frying oil

Method of preparation

1 The carp is washed well, especially on the spinal cord, so that no skin or blood remains (it gives a bitter taste) and is cut according to the taste and preferences of each slice, fillet or round. Let it sit with salt for about 15-20 minutes, but not more than 1 hour.

2 Pass through flour and cornstarch in equal amounts. It should be noted that it can be fried only in white flour or only in corn. My husband often fries it with nothing but salt. Fry in an oil bath, the fish to be completely covered. Always over medium heat in hot oil, never cold, as it will absorb a lot of oil.

3 Put the fish with the bone side down the first time, so it penetrates well. When it turns golden on one side, turn it with a special fork or tongs. The frying time varies depending on how big the pieces of fish are.

4 When it is nicely browned, I usually put it in a strainer to drain the excess oil and cover it with a lid. Serve with hot polenta and garlic sauce. Good appetite!


Crap Roasted

Hello my dears! Today we are talking about fried carp, one of the dishes that I personally really like. Fish meat is tasty, easy to digest and necessary for the functions of the central nervous system, due to the fact that it is rich in phosphorus. It can be eaten fresh or canned, but it should be noted that the most appropriate is to eat fresh. Fresh fish is known for the following characteristics, the gills under the operculum (ears) should be red, the eyes should be clear, bright, the scales strong and shiny, the flesh firm, elastic and not detached from the bones. All these recommendations are because if the fish is not fresh it can cause very serious poisoning. The fish is cleaned of scales with a knife from tail to head. Remove the gills and add salt. Cut on the belly along and clean the intestines, taking care not to throw away milk or caviar, if any. In carp, at the base of the head with the spine, there is a smaller bone that is bitter and needs to be removed. Once the fish is cleaned, sprinkle it with lemon juice. From this type of fish can be prepared a multitude of recipes such as carp brisket, fried, breadcrumbs, in wine sauce, carp plate.

Ingredients

  • 1 kg of carp
  • 1 tablespoon grated salt
  • 150 g Malay
  • 150 g white flour
  • frying oil

Method of preparation

1 The carp is washed well, especially on the spinal cord, so that no skin or blood remains (it gives a bitter taste) and is cut according to the taste and preferences of each slice, fillet or round. Let it sit with salt for about 15-20 minutes, but not more than 1 hour.

2 Pass through flour and cornstarch in equal amounts. It should be noted that it can only be fried in white flour or only in corn. My husband often fries it with nothing but salt. Fry in an oil bath, the fish to be completely covered. Always over medium heat in hot oil, never cold, as it will absorb a lot of oil.

3 Put the fish with the bone side down the first time, so it penetrates well. When it turns golden on one side, turn it with a special fork or tongs. The frying time varies depending on how big the pieces of fish are.

4 When it is nicely browned, I usually put it in a strainer to drain the excess oil and cover it with a lid. Serve with hot polenta and garlic sauce. Good appetite!


  • carp, crucian or any other fish
  • garlic
  • flour and corn
  • salt and pepper

Fried carp or crucian recipe

Wash and cut the fish into moderate pieces, as you think should be a portion. Add a pinch of salt and let it rest, possibly overnight. It is said that no matter how much salt you give it, the fish takes as much as it needs, and the rest will be washed before cooking.

Use a non-stick pan to avoid sticking the fish and losing its shape. Put oil about an inch deep.

Put in a bowl a mixture of flour, cornstarch and / or breadcrumbs with a little salt and pepper.

The fish is ideal to be Danube, the one of pond having a repulsive smell and taste, of shore and statutory water. Size is also important, so as not to be tormented by the bones of these species. If you find crucian smaller than a palm, can be consumed without too much worry, large bones are easy to remove and small ones do not cause problems if swallowed. The carp is cut into transverse pieces, and the best part is the one on the belly, which has no bones except the big ones. Otherwise, with a lot of care and patience, you manage to escape without a bone in your throat.

To make sure that the thickness of the fish is perfect, so that it does not remain raw in the middle and burns on the outside, cut each fish in 2 lengthwise, exactly as the fish fillet is made. I do not remove the spinal cord before cooking, it is easier after cooking, when the meat is soft. Keep in mind, however, that the fish does not need much time to be perfectly cooked.

Pay attention to the size of the flame or the power of the electric hob, you must not burn or smoke the oil. Keep a medium level of frying.

You have the option not to give it through the mixture of flour and corn, some say that it behaves like a sponge and accumulates a lot of oil, but I really like this crispy and tasty peel. In addition, you have the guarantee that the fish stays whole, the shell hardens well and does not let the soft meat break when you turn the pieces of fish.

At the end, prepare a clove of garlic from a few cleaned and crushed dogs, then rub with a little salt and dilute with water or tomato juice. It's crazy, I would eat breakfast in the morning, at the risk of having to chew gum all day.


  • carp, crucian or any other fish
  • garlic
  • flour and corn
  • salt and pepper

Fried carp or crucian recipe

Wash and cut the fish into moderate pieces, as you think should be a portion. Add a pinch of salt and let it rest, possibly overnight. It is said that no matter how much salt you give it, the fish takes as much as it needs, and the rest will be washed before cooking.

Use a non-stick pan to avoid sticking the fish and losing its shape. Put oil about an inch deep.

Put in a bowl a mixture of flour, cornstarch and / or breadcrumbs with a little salt and pepper.

The fish is ideal to be Danube, the one of pond having a repulsive smell and taste, of shore and statutory water. Size is also important, so as not to be tormented by the bones of these species. If you find crucian smaller than a palm, can be consumed without too much worry, large bones are easy to remove and small ones do not cause problems if swallowed. The carp is cut into transverse pieces, and the best part is the one on the belly, which has no bones except the big ones. Otherwise, with a lot of care and patience, you manage to escape without a bone in your throat.

To make sure that the thickness of the fish is perfect, so that it does not remain raw in the middle and burns on the outside, cut each fish in 2 lengthwise, exactly as the fish fillet is made. I do not remove the spinal cord before cooking, it is easier after cooking, when the meat is soft. Keep in mind, however, that the fish does not need much time to be perfectly cooked.

Pay attention to the size of the flame or the power of the electric hob, you must not burn or smoke the oil. Keep a medium level of frying.

You have the option not to give it through the mixture of flour and corn, some say that it behaves like a sponge and accumulates a lot of oil, but I really like this crispy and tasty peel. In addition, you have the guarantee that the fish stays whole, the shell hardens well and does not let the soft meat break when you turn the pieces of fish.

At the end, prepare a clove of garlic from a few cleaned and crushed dogs, then rub with a little salt and dilute with water or tomato juice. It's crazy, I would eat breakfast in the morning, at the risk of having to chew gum all day.

I enjoy cooking fried fish!


Carp - 34 recipes

Our selection of carp recipes - fried, baked or marinated, the carp will turn out delicious if you cook it according to our recipes.

Carp is the most sought after freshwater fish for brine, plaice, marinade and for frying. It contains 5.5% fat. It reaches a length of about 1 m. It reaches maturity at 3-5 years, when it is only 20 cm long. It has tasty and nutritious meat, but it also has a "bitter bone" located at the head, at the place where it joins with the spine, which must be removed when cleaning the fish, because otherwise it will bitter the preparation used for the head.


Video: DEEP FRIED KING CRAB LEGS + HOW TO MAKE AMAZING FRIED CRAB + PERFECT FOR MUKBANG (October 2021).