Of course, noble fish is easy to cook. Especially one with almost no bones. But experienced housewives they can serve any fish in such a way that even a gourmet tempted by various delicacies will ask for more.

Take the same carp. Not everyone takes this bony fish seriously. But if we turn to folklore, we can remember that it was the old man who pulled it out with a net from the famous fairy tale about the goldfish. After all, a goldfish is an ordinary goldfish.

The peculiarity of crucians is that they are found mainly in ponds and lakes, and where the shore is overgrown with reeds, and the bottom is covered with mud. And if sea ​​fish smells of iodine, then crucian carp has a very definite aroma - the smell of mud. But this does not mean that you need to give up delicious and tender meat, which crucian possesses. Moreover, the specific smell is easily removed by simple pickling.

Marinade filling can be prepared from a mixture of vinegar, herbs and spices. If you do not like vinegar, take a regular lemon, cut it in half and squeeze the juice onto the prepared fish carcass. Half an hour of such pickling - and there will be no trace of the smell of mud.

By the way, not every crucian carp smells of mud, but mostly only gold. Silver carp, fortunately, is deprived of this specific smell.

Each hostess fights with numerous bones in her own way. There is a method in which numerous transverse cuts are made on the surface of the fish, while cutting the bones. But so that the bones are not felt, crucian carp must be very well - until crispy - fried. But it doesn't always work in the oven.

Therefore, it is best to leave the fish in its original form. But at the same time, you need to be sure that it will be a real pleasure for your household to disassemble crucian bone by bone - in the truest sense of the word. But what delicious fish it turns out!

And how to cook it in the oven - read below.

Carp baked in sour cream with potatoes in the oven

Ingredients:

• fish - 600 g;
• flour - 30 g;
• ghee - 45 g;
• butter - 25 g;
• medium-sized boiled potatoes- 600 g;
• pepper;
• sour cream - 230 g;
• salt;
• cheese - 80 g;
• ground crackers - 30 g;
• greenery.

Cooking method

• Clean the carp, gut it. Cut off the head, fins and tail. Wash thoroughly, especially inside. If the crucians are large, cut into pieces.
• Sprinkle the carcass with salt and pepper. Roll in flour and fry in oil until golden brown.
• In a separate pan, fry a teaspoon of flour, put sour cream, salt and pepper, mix well, bring to a boil. If there are lumps in the sauce, strain it through a strainer.
• Pour a little sauce into a form with high sides, put the fried fish.
• Arrange the potato tubers around the fish.
• Pour everything sour cream sauce. Sprinkle with breadcrumbs and grated cheese. Lay thin slices on top of breadcrumbs. butter.
• Put in the oven. Bake at 240° until golden brown. Ready meal sprinkle with herbs.

Video recipe for the occasion:

Carp baked with buckwheat porridge in the oven

Ingredients:

• fish - 500 g;
• flour - 25 g;
• buckwheat porridge - 400 g;
• butter - 40 g;
• eggs - 1-2 pcs.;
• sunflower oil- 35 g;
• cheese - 70 g;
• sour cream - 130 g;
• salt;
• pepper;
• greenery.

Cooking method

• First boil the crumbly buckwheat porridge fill it with butter.
• Clean and gut the fish. If it is large, then cut into portions.
• Dip in flour, fry in sunflower oil until golden brown.
• Put the fish on the porridge.
• Cut hard-boiled eggs into slices. Put on the fish.
• Mix sour cream with salt and pepper. Cover the fish with it. Sprinkle grated cheese on top.
• Bake in the oven at 220-240° until golden brown. Sprinkle with herbs.

Carp with soy sauce, baked in the oven

Ingredients:

• fish - 600 g;
• lemon - 0.5 pcs.;
• seasoning for fish - 4 g;
• soy sauce- 25 g;
• sunflower oil - 40 g;
• garlic - 2 cloves.

Cooking method

• Clean the fish, cut the abdomen from the anus to the head, gut it. Do not cut off the head, which means that you must remove the gills, otherwise the fish will turn out bitter. Rinse the carcasses well.
• Prepare the marinade by mixing soy sauce, half the sunflower oil, minced garlic, pepper and fish seasoning.
• Soak the fish in this marinade for one hour.
• Cover a baking sheet with foil, sprinkle with oil. Lay out the fish, which is also poured with oil.
• Place in a well-heated oven and bake until golden brown.

Carp baked with tomato sauce in the oven

Ingredients:

• fish - 600 g;
• salt;
• tomato paste - 20 g;
• onion - 100 g;
• coriander - 5 g;
• garlic - 2 cloves;
• carrots - 100 g;
• sunflower oil - 30 g;
• pepper;
• lemon juice or vinegar - 20 g;
• sugar - 5 g.

Cooking method

• Clean the fish, gut and rinse well under running water. If you cook with your head, be sure to remove the gills.
• Cut onions and carrots into strips. Chop the garlic with a knife. Mix vegetables.
• Mix lemon juice (or vinegar) with tomato paste, sugar, sunflower oil, coriander, salt and pepper in a bowl.
• In this mixture, marinate the fish, carefully coating it on all sides and keeping it in the refrigerator for one hour.
• Grease the form with oil, fill with vegetables. Put prepared carp on them.
• Put in a well-heated oven, bake for 30 minutes until golden brown. Submit in the form.

Carp baked with tomatoes and herbs in the oven

Ingredients:

• fish - 600 g;
• tomatoes - 250 g;
• seasoning for fish - 5 g;
• parsley - 1 bunch;
• salt;
• sunflower oil - 30 g;
• lemon juice - 20 ml.

Cooking method

• Combine sunflower oil, lemon juice, fish seasoning and salt (if seasoning is unsalted).
• Coat the prepared fish with marinade and refrigerate for 1 hour.
• Cut the tomatoes into thin slices, wash the greens, cut off the thick stems.
• Cover the form with foil. Put the fish in. Put tomatoes and greens inside the fish (no need to chop it).
• Drizzle oil on fish. Put in a well-heated oven, bake until golden brown.

Carp baked in the oven in foil

Ingredients:

• crucian carp - 2 pcs.;
• lemon - 1 pc.;
• onion - 100 g;
• sunflower oil - 35 g;
• carrots - 120 g;
• seasoning for fish - 5 g.

Cooking method

• Clean the carp, gut, wash. Pour over lemon juice, rub with seasoning for fish. Leave to marinate for 1 hour.
• Cut the onion into half rings, carrots into slices.
• Put the onions and carrots on a sheet of foil. Put the fish on the vegetables. Put two circles of lemon on the fish. Pour in vegetable oil. Close the foil in the form of an envelope.
• Place the sealed carp on a baking sheet. Put in an oven preheated to 220 °. Bake for 15 minutes. Then open the foil and cook until golden brown on the fish for about 20 more minutes.
• Sprinkle the finished dish with chopped parsley or dill.

Note to the owner

Very often there are recipes that suggest stuffing crucian carp. Such a fish, of course, is tasty, but, given the abundance of large and small bones, nevertheless better vegetables put nearby. After all, when cutting the finished fish into portions, the bones will definitely fall into the filling. And if the eater does not notice them, he may choke.

Carp in the oven - a dish that experienced chefs prepared exclusively from fresh fish. Only in this case, a simple river fish reveals all its advantages. Live crucian carp appear in huge numbers in the markets in autumn, when water is drained in artificial ponds before winter. But at other times of the year, it is not difficult to buy carp or catch them yourself.

Many consider crucians to be far from delicacy fish for the taste of mud and the abundance of bones in the fillet. The secret is that proper preparation and knowledge of some subtleties turn bony juicy crucian carp into a real delicacy. Unlike other freshwater fish, carp meat has a pleasant sweetish taste, very juicy and fatty. Small crucians are fried in vegetable oil whole until crispy. It is not possible to fry large fish to such a state, so it is better to bake it in the oven.

In the old days, to give carp a delicate taste, the fish was kept alive in milk for about a day. To a modern person, such methods seem like a luxury. However, there are ways to cook carp in the oven that will help you make them tasty, fragrant and boneless.

Photo of baked carp in the oven with sour cream and vegetables

The advantage of crucians is availability, low cost, as well as juicy, sweet and fatty pulp. The easiest way to cook fish is to fry it. If you have patience and bake fried carp in sour cream with vegetables, you will get a delicious festive dish worthy of the most solemn occasions.

Ingredients for the recipe:

• carp 1 kg.
• onion 2 pcs.
• potatoes 4-5 pcs.
• lemon 1 pc.
• flour 1-2 tbsp. spoons
• vegetable oil 100 ml.
• cream 300 ml.
• sour cream 200 ml.
• salt, pepper to taste
• dried dill ½ teaspoon

How to cook carp in sour cream in the oven:

1. Clean the fish from scales. Remove the entrails, fins, tail, gills. Rinse. Make oblique notches on the carcasses. Salt. Sprinkle with lemon juice. Let marinate for 20-30 minutes.
2. Peel the onion, cut into half rings. Fry in ½ norm of vegetable oil until soft. Remove the bow. Add the remaining oil to the skillet. Roll the fish in flour and fry for 2-3 minutes on each side over medium heat. The fish should be lightly browned.
3. Peel the potatoes, cut into thin slices. Put the potatoes in the mold. Lay crucian carp and onions on top. Mix sour cream and cream, add salt, black pepper and dried dill. Pour the resulting mixture of carp.
4. Place the mold in the oven. Bake at 200°C until golden brown.
5. The secret of cooking lies in the fact that small bones soften first under the influence of citric acid, and after the heat treatment. Only the ridge and costal bones remain tangible, which will not be difficult to remove.

Feed method: Serve hot baked carp. If you plan to cook the fish ahead of time and serve it cold, omit the potatoes from the recipe. It will become hard and spoil the impression of the fish.

Photo of oven-baked carp stuffed with buckwheat

Delicious lenten dishes - crucians baked with buckwheat porridge and porcini mushrooms. The fish turns out juicy, fragrant, very tasty. Fans of buckwheat will like it, and even those who do not favor either buckwheat or carp individually.

Ingredients for the recipe:

• carp 1 kg.
• dried mushrooms 2 tbsp. spoons
• onion 2 pcs.
• carrot 1 pc.
• butter 100 g
• vegetable oil 30 ml.
• buckwheat 1 cup
• eggs 3 pcs.
• sour cream 100 g
• flour 2 tbsp. spoons
• ground pepper, salt taste

How to bake carp in the oven:

1. Boil the mushrooms for 30 minutes. Strain. Do not pour out the broth, but boil buckwheat in it until tender.
2. Fry boiled mushrooms with onions and carrots in butter, add porridge, raw eggs, pepper, salt and mix.
3. Clean the fish from scales, fins, entrails. Put the filling into the prepared carcass. Poke off the bellies with a toothpick. Dip the fish in flour. Next, you should fry crucian carp in vegetable oil.
4. Put the carp in the form. Brush with sour cream. Bake in the oven at 250°C for 15-20 minutes.

Feed method: Due to the hearty stuffing, stuffed crucian carp do not need an additional garnish. Fish can be served light vegetable salad from tomatoes, cucumbers and greens.

Large carp in the oven in foil

Photo large carp stewed in foil

It is good to stew large carp in foil. The fish is perfectly steamed, soaked in vegetable juices, becomes soft, does not dry out. During cooking, a minimum of fat is used, the dish turns out to be dietary, has a low calorie content.

Ingredients for the recipe:

• carp 2 pcs.
• onion 1 pc.
• carrot 1 pc.
• tomatoes 1 pc.
• lemon ½ pc.
• mayonnaise or heavy cream 2 tbsp. spoons
• dill and parsley beam
• vegetable oil 1 st. a spoon
• pepper and salt to taste

How to bake crucian carp in foil:

1. Clean and gut the fish. Make oblique cuts on the carcass. Rub with salt and pepper. Sprinkle with lemon juice.
2. Peel the onion, cut into half rings. Peel the carrots, grate. Cut the tomatoes into slices. Finely chop the greens.
3. Lubricate a piece of foil with vegetable oil. Lay some of the vegetables on the foil. Stuff the fish with the remaining vegetables and herbs. Lubricate crucians with mayonnaise or cream. Lay a few lemon slices on top. Wrap the foil tightly. Bake for 35-45 minutes, temperature - 200 ° C. 15 minutes before cooking, unfold the foil, let the fish brown.

Feed method: Place the fish on a cushion of baked vegetables, garnish with fresh herbs and lemon slices.

Photo of crucians in the oven in a sleeve with rice

For those who avoid fried and fatty foods, we recommend cooking carp steamed in a sleeve with rice. The dish is prepared almost without fat, it turns out fragrant and spicy due to the use of a large amount of dried spices.

Ingredients for the recipe:

• carp 2 pcs.
• rice ½ cup
• vegetable oil 2 tbsp. spoons
• onion 1 pc.
• bell pepper 2 pcs.
• a mixture of dried herbs (basil, marjoram, thyme, oregano) 1 st. a spoon
• salt to taste

How to cook whole carp in the oven:

1. Clean the fish, gut, rinse.
2. Rinse the rice, cover with boiling water, cover tightly, let stand for 15-20 minutes. You can boil the rice until half cooked.
3. Peel the onion, cut into half rings. Peel the peppers, cut into small pieces. Fry the onion in vegetable oil until translucent.
4. Stir in the onion, rice and bell pepper. Rub the inside of the crucian with salt. Sprinkle liberally herbs. Fill carcasses with minced meat. You can sew the belly with a thread so that the stuffing does not fall out, or chop it with toothpicks. Put the fish in the sleeve.
5. Put the workpiece in the oven. How long to bake, be guided by the size of crucians. Medium-sized fish will be ready in 25-30 minutes.

Tips for cooking carp in the oven

Carp in the oven can be safely served at the festive table. The dish looks great and tastes great. At the same time, the availability of fish makes it possible to include useful product into your daily diet. If you remember a few universal tips on how to cook crucian carp in the oven, cooking fish will not cause difficulties, and the food will always succeed:

• Use fresh fish. Even short-term storage in the freezer worsens the taste of river fish.
• To get rid of the smell of mud inherent in freshwater fish, soak it for half an hour in water with the addition of lemon juice.
• Minced meat is prepared from fish caviar. Just add it to the rest of the ingredients.
• Fry the fish in a mixture of vegetable and butter. This will give the crucian carp a delicate creamy taste.
• Use dried fennel, thyme, oregano, parsley, dill, marjoram to cook fish. Spices will drown out the specific smell, help to make the dish spicy.

Fish dishes are very popular due to their obvious benefits and saturation with important substances for the body. But not every housewife can choose and cook fish correctly, each dish has its own characteristics and subtleties that affect taste qualities fishes.

It is important to choose the right crucian for cooking in the oven in order not to spoil the dish and not be disappointed in its taste, and, moreover, not to arrange food poisoning for all family members.

How to choose a fish?

This type of fish has a huge number of small bones, so the small size is not suitable for cooking in the oven - the bones are simply inconvenient to separate from the pulp. For baking, it is better to choose medium or large-sized fish.

A fresh individual may have an unpleasant, specific odor. In order to get rid of this problem, many housewives soak the fish in salt water and milk - if the fillet is of high quality, the smell disappears. If the smell remains and it is quite sharp, then such a product is not recommended to be eaten.

When buying, it is important to pay attention to appearance every fish. There should be no mechanical disturbances on the body, the scales should not be covered with unusual fresh product spots.

Important: When choosing a fish, pay attention to the eyes. If they are cloudy in color, then such a fish is not suitable for eating. Fresh fish should not be re-frozen, it changes its taste advantages and acquires a characteristic smell.

The period of adequate storage of such fish in the refrigerator is a day from the date of purchase. Of course, you can send crucian carp to the freezer, and then it can be stored for a long time up to a whole month, but in this case, a dish prepared from this fish will have a characteristic unpleasant taste.

Carp in foil

A simple step by step recipe:

1. First of all, it is necessary to rid the fish of scales, gills and entrails. Rinse the fish thoroughly with water. In order for the fish to be completely baked inside, several cross-shaped cuts are made on it. It also contributes to the dissolution of small bones that interfere with the normal perception of the dish;
2. Carp must be treated with spices and salt, let it brew for about 20 minutes;
3. While the fillet is saturated with spices, it is necessary to prepare the filling. Wash the rice and cook until fully prepared. Peel and cut the onion into small pieces, fry it over low heat. Rinse and chop the mushrooms, mix with onions and fry the resulting mixture. Mix mushrooms, onion with rice, add chopped dill and season with a medium amount of mayonnaise for softness;
4. The resulting mixture must be filled into the belly of each crucian in moderation;
5. Wipe the foil with vegetable oil, wrap each crucian in a separate piece and put on a baking sheet;
6. The blank wrapped in foil is sent to an oven preheated to 180 degrees for 30 minutes;
7. Remove the finished crucian from the oven, cool, put on a dish of suitable size and decorate to taste.

Carp in sour cream with vegetables in the oven

To prepare the dish you will need:

• medium crucian;
• one medium bulb;
• mushrooms - 100 g;
• half a medium tomato;
• a third of zucchini;
• half sweet pepper;
• 3 tbsp sour cream;
• lemon juice;
• seasonings to taste.

The dish takes 60 minutes to prepare.

200 kcal per 1 kg crucian.

Cooking algorithm:

1. Carp are cleaned of scales, completely gutted. The head and fins must be left. Thoroughly washed with water, rubbed with salt and spices on all sides and infused for about 20 minutes;
2. While the fillet is infused, the filling is being prepared. Onion and tomato are cut into rings, and pepper and zucchini are cut into small cubes. Mushrooms are crushed;
3. Sprinkle crucian carp with lemon juice on all sides, put a few inside onion rings for taste. The outer part is cut in several places up to the ridge so that the fish is completely baked;
4. The product is laid out on foil and smeared with sour cream on all sides. Vegetables are laid out on top in an arbitrary proportion, sprinkled with spices and salt to taste;
5. The fish wrapped in foil must be sent to an oven preheated to 200 'for about 30 minutes until fully cooked;
6. Cool the finished fish and put it on a dish that is suitable in size.

Fish and potatoes

• three fresh crucians;
• 700 g potatoes;
• 100 g of mayonnaise;
• 2 cloves of garlic;
• seasonings, salt and pepper.

How long to prepare the dish: 60 minutes.

200 kcal per 1 kg crucian.

Cooking order:

1. Carp completely get rid of the scales, cut out the gills and carefully gutted. We wash the carp inside and out until completely clean. We rub each fish separately with salt and seasonings and leave to infuse for 20 minutes;
2. We make sauce. To do this, mix mayonnaise with finely chopped or grated garlic and spices and pepper, mix and let it brew so that the garlic soaks the mayonnaise with its juice;
3. half ready sauce we rub carp from all sides. The other half is used to prepare the filling;
4. Cut potatoes into cubes, mix with sauce and mix so that each piece is coated with sauce;
5. We spread the carp smeared with sauce on a baking sheet in the very center, distribute the potatoes on the remaining area. We put in an oven preheated to 180 degrees and bake until golden brown;
6. We check the readiness of the dish with a toothpick after about half an hour. Put the finished fish with potatoes on a dish and serve warm.

Carp with rice

List of products for cooking dishes and side dishes:

• medium crucian - 4 pcs;
• rice - 4 tbsp;
• egg - 1 pc;
• mayonnaise - 1 tbsp;
• parsley;
• salt, pepper, seasonings.

Cooking time: 45 minutes.

200 kcal per 1 kg crucian.

The order of cooking step by step:

1. To begin with, the fish must be gutted, get rid of the insides and cut off the gills. If the fish is especially large, you can remove the head as well, for a medium-sized fish, the head can be left. We wash the fish, sprinkle with salt, seasonings and leave to infuse for 15-20 minutes;
2. Boil rice in salted water - it is not necessary to bring it to full readiness, do not allow boiling, it is better to drain excess water;
3. Mince the parsley and add to the cooked rice. We also add mayonnaise here - it will add softness and juiciness to the dish;
4. Carp fill with filling in moderation. We spread the crucian carp in a baking dish and send it to the oven for 30 minutes at t 200 degrees;
5. Sprinkle the finished fish with herbs and seasonings to taste, serve warm.

Carp royally

List of products for cooking dishes and side dishes:

• 1 kg crucian;
• lemon juice;
• flour - 3 tbsp;
• dill seeds - 3 tbsp;
• sour cream - 4 tbsp;
• salt and seasonings to taste.

How long to prepare the dish: 80 minutes.

The calorie content of the dish is 200 kcal per 1 kg of crucian carp.

Cooking order:

1. It is recommended to buy large-sized crucian carp - it has much fewer small bones;
2. Make cuts on the fish so that it is baked whole;
3. Lubricate the fish with salt and seasonings both outside and inside - so the taste will be more saturated;
4. Let the fish brew with spices to enhance the taste;
5. Buy only fresh fish without characteristic signs of unsuitability;
6. Do not store fish in the refrigerator for more than a day, it is advisable to start cooking immediately;
7. Don't be sorry lemon juice- it gives the fish a special pleasant taste.

Carp dishes are not only incredibly tasty, but also very diverse. This fish can be cooked every day, it will never get bored thanks to a large number products with which it is combined.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

A universal dish is crucian carp baked in the oven. Cooking does not require special skills, it takes little time. The result will please even critics. In appearance, a baked fish is not inferior to those prepared for photos in glossy magazines. A beginner will figure out how to cook crucian carp in foil. This recipe will make it easy and fast!

How to cook carp in the oven?

There are many recipes for cooking, but the fried or oven-baked version is the most popular. Both methods contribute to the preservation useful properties and taste, which is rarely possessed freshwater fish. For these purposes, fresh and fresh-frozen crucian carp is perfect, which must first be allowed to stand in a warm place for 1.5-2 hours. For stuffing, it is better to use seasonal vegetables. The dish will not only gain refined taste, but also enriched with vitamins.

Carp in sour cream in the oven

Carp baked in sour cream turns out to be extremely tender diet dish which can be served hot or cold. The fish cools down very slowly. Tightly closed foil helps to retain heat for several hours. During this time, all cooked fish will acquire additional richness of taste, soaked in the rest of the ingredients.

Ingredients:

• crucian carp - 1 pc.;
• sour cream - 100 g;
• bell pepper - 1 pc.;
• potatoes / other favorite vegetable - up to 400 g;
• black pepper;
• lemon.

Cooking method:

1. Pre-prepared fish is placed on the foil. It can be cooked whole stuffed or cut into pieces.
2. The product laid on the foil is plentifully poured or smeared with sour cream, wrapped.
3. To make the taste of the dish more interesting, the filling is made from preliminarily mixed sour cream and flour (in a ratio of 1:0.5), richly seasoned with Provence herbs.
4. The best garnish But this dish will be potatoes.

Carp in the oven in foil

Cooked crucian carp in the oven in foil - simplest way which allows the fish to acquire excellent taste qualities. A worthy replacement for this material can be a sleeve, in which it is no less convenient to wrap fish. Foil also helps to significantly reduce cooking time, and working with it is extremely simple. However, what to cook according to the recipe, each housewife chooses for herself.

Ingredients:

• fish - 2 pcs.;
• potatoes - 5 - 7 pcs.;
• red onion - 1 pc.;
• fresh carrot- 1 PC.;
• mayonnaise - 2 tbsp. l.;
• vegetable oils - 2 tbsp. l.;
• lemon slices - 2 - 3 slices;
• seasoning - to taste.

Cooking method:

1. The first thing to do is clean the fish. After that, crucian carp should be thoroughly rinsed with water. If there is time, the fish can be left to dry or quickly blotted with napkins.
2. During this time you need to prepare delicious stuffing for stuffing. For these purposes, onions must be cut into half rings, carrots into strips and fried until tender.
3. The resulting mixture must be put inside the fish, tamping a little. For breading, mix mayonnaise and finely chopped garlic. This will not affect the calorie content of the dish.
4. The final stage is laying out the fish on the foil. It can be decorated with lemon slices, sprinkled with seasoning, supplemented with potato slices.
5. It remains to tightly wrap the foil, put in a preheated oven. You need to bake no more than a quarter of an hour.
6. You can serve directly on the foil, previously transferred to a serving plate.

Carp in the oven with potatoes and mayonnaise

Potatoes are a versatile side dish. Those who are looking for a win-win cooking option should take this product as a basis so that the baked crucian carp in the oven with potatoes will surprise the guests. It can be cooked exquisitely by placing it next to pre-prepared fish. It is also popular fried potatoes, which no less adequately sets off the main part. It turns out very tasty!

Ingredients:

• potatoes (small or medium) - 5-7 pcs.;
• mayonnaise or sour cream - 2 tbsp. spoons;
• olive oil- 1 tbsp. a spoon;
• red / black pepper;
• Provencal herbs;
• salt.

Cooking method:

1. Cut potatoes into thin slices.
2. Add seasonings.
3. Let the semi-finished product brew for 20 minutes.
4. Send potatoes for baking (foil is best for this purpose).
5. Next to the potatoes, you can bake the fish part of the dish.

Step 1: prepare carp.

The hardest thing to cook river fish, this is her cleaning. Therefore, let's analyze this process in more detail. First, spread your carp in front of you and cut off all the fins with kitchen scissors. Now you should remove the scales. You need to do this with a knife, and so that the fish does not slip out in the process, stick a regular fork into it in the tail area and hold it with one hand. In the second hand, take a knife and remove the scales with it, moving against its growth, that is, from the tail to the head.
After the carp are scaled, remove the gills by simply cutting them out with the tip of a knife. For convenience, you can take the device in a smaller size.
It remains only to take out all the insides. To do this, make a longitudinal incision in the abdomen with the tip of a knife, again moving from tail to head. Then gut the crucians and rinse them inside and out with cool running water. After cleaning and washing thoroughly, dry the fish with disposable paper towels.
Pepper the prepared crucians, salt, add other seasonings, rubbing spices over the entire area of ​​\u200b\u200bthe carcasses inside and out, and then leave the fish in this form for 20-30 minutes.

Step 2: prepare the bow.

While the crucians are marinating in salt and spices, prepare the onions. First, peel the onion from the husk and, washing it cold water, cut into thick half rings.
Heat up in a clean skillet vegetable oil and fry onion half rings in it until light golden brown. What do you need to remove from heat as soon as the vegetable begins to change color, otherwise you will fry it too much.

Step 3: prepare the greens.

Rinse fresh herbs with warm running water and cut into very small pieces.

Step 4: prepare garlic with mayonnaise.

Pour a small amount of mayonnaise into a bowl. Peel the garlic cloves and chop with a special press or just cut with a knife. Mix garlic with mayonnaise until smooth.

Step 5: Stuff the carp.

Lay the crucians on sheets of foil, each fish on its own piece. Place fried onions and fresh herbs inside the carcass. From above, coat the fish with a mixture of mayonnaise and garlic, so that the sauce lays in an even thick layer. Divide the lemon slices into slices and lay them on top of the crucians. Fold the foil so that the fish is inside a kind of envelope. At the same time, crucians should be separate from each other, and not all in one piece of foil.

Step 6: bake carp in foil in the oven.

Preheat oven to 180-190 degrees Celsius. Carp wrapped in foil, place on a baking sheet and send inside oven on the 30 minutes. During this time, the fish will be perfectly baked inside and out and acquire an amazing aroma. If you want crucians to also be covered golden brown, after 30 minutes, remove the top layer of foil and send the fish inside the included oven for another 7-10 minutes until the desired crust appears.

Step 7: serve carp baked in foil.

Carp baked in foil is a completely independent dish, so cut it into portions and serve it to the table. Of course, you can add some light side dish of boiled or baked potatoes, as well as cabbage salad or assorted fresh vegetables. As a sauce, sour cream or the same mayonnaise mixed with garlic is suitable.
Bon Appetit!

Various fresh and dried herbs, such as basil, rosemary, as well as ground dried garlic, are excellent as a seasoning for crucian carp.

You can bake crucian carp with or without a head.

If you do not like the smell of river fish, coat it with sour cream, not mayonnaise, while you also need to grease crucian carp from the inside. In sour cream, you can also put out such a fish, then it will completely lose its smell and taste.