Carp, thanks to its lean and fleshy meat, is recognized as a king among its freshwater counterparts. Therefore, I suggest baking it in the oven in a spicy lemon-soy sauce.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Carp is a versatile river fish, with an inexpensive cost, from which it is available to many. The fish has tender, fatty and juicy meat, slightly sweetish in taste. The main disadvantage is the presence of a large number of small bones in its fillet. But if you cook it correctly, then this disadvantage can be eliminated. And the most common and favorite way of cooking carp for many housewives is to bake it in the oven. This dish can be prepared for any feast, because even in an ordinary home family dinner, carp will bring a special sense of celebration.
In order to pamper your loved ones from the bottom of your heart with fragrant delicate carp, the following secrets should be taken into account when buying it.
- Pay attention only to a live carcass, no analogues of a frozen product. It is best to buy fish in general from an aquarium in large supermarkets and bazaars. With lifeless fish, you should not risk it.
- The gills should be bright red. This is the first sign of freshness. The dark shades of this organ indicate that the carcass is not the first freshness.
- The smell of mud and river should be only slightly noticeable. If the fish smells like a swamp to a greater extent, then refuse to purchase it, it stays on the counter for about 3 days.
- If the carp has cloudy and sunken eyes, refrain from buying. They should be clear and transparent.
- The scales are clean, without mucus and set off with a certain shine - the key to a successful dinner. The presence of mucus - the fish was caught in a muddy swamp.
- The carcass must be firm. Press down on her body with your finger. There are dents left, the products are stale. Freshly caught fish meat is elastic, dense and with a quick restoration of shape.
- If the fish is sold without a head, it means that the sellers disguise the product, hiding the sale date, by cutting off the head.
- Caloric content per 100 g - 124 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Carp - 2 carcasses
- Lemon - 0.5 pcs.
- Soy sauce - 3 tablespoons
- Seasoning for fish - 1 tsp
- Salt - 2/3 tsp or to taste
- Ground black pepper - 1/4 tsp or to taste
Cooking oven-baked carp with lemon-soy sauce
1. Clean the scales from the fish. Rip open the belly and gut the entrails. Remove the gills and wash the carcass under running water. Then dry it well with a paper towel.
2. Make transverse cuts on the fish at a distance of 1.5 cm, although you can make them more often, 0.5 mm apart from each other. Then place the fish in a baking dish.
3. In a deep bowl, combine the lemon juice, soy sauce, fish seasoning, salt and black pepper.
4. Pour the sauce over the carp and leave to marinate for 20-30 minutes.
5. Then cut the second part of the lemon into thin half rings, which are placed on top of the carcasses and inside the belly.
6. Heat the oven to 180 degrees and send the fish to bake for 20-25 minutes. Do not overdo the carp, otherwise it will dry out and its meat will become dry and not tasty.
7. Serve the finished fish directly from the oven. Sprinkle with lemon or lime juice if desired.
See also a video recipe on how to cook carp in the oven with an onion.
