If your culinary habits often include fish and you’d like to enrich your experience with carp recipes, you’ve come to the right place as we have chosen some of the most popular carp-based dishes to help you diversify your eating routine.
Carp is a part of the family Cyprinidae, a large group of oily freshwater fish native to Europe and Asia. It has white flesh and a strong earthy flavor and it comes in various species. Being enjoyed in many parts of the world, the most popular edible carp species include the Bighead carp, Common carp, Crucian carp, and Mud carp.
The meat is relatively low in fat and has a firm texture. The skin is edible, too, but some might find it less tasty. Each of the common species used as food has a particular taste and texture, though. For instance, the Common carp has a rich and dark flesh whereas the flesh of the Bighead carp is firm and white.
The large-scaled fish grows rapidly, the average carp reaching 14 inches in length. Some of them may even reach 39 inches and 49 pounds. It is the most extensively farmed fish species in the world as well as a popular ingredient in many Eastern European, Chinese, and Jewish cuisines. Since most carp on sale comes from farms, the fish is available year round.
Carps are often sold whole, which means cooking them requires scaling, skinning, and filleting. The fine bones in the fillets must be removed, too, before cooking. Their earthy flavors go well with robust foods. Since carp can be baked, poached, and fried, it is one of the most versatile ingredients used in major cuisines as the ones mentioned above. The secret to cooking carp is not to overcook.
Carp fishing is also a recreational pastime and fishing enthusiasts like to catch the carp themselves. If your fishing lure did its job and you’re now interested in enjoying your catch, you might want to try some of the recipes below.
Baked carp stuffed with mushrooms
This recipe requires one whole fresh Carp (medium sized preferred), half a cup of vinegar, one teaspoon of sugar, half a cup of minced mushrooms, one egg, half a cup of breadcrumbs, one chopped carrot, one chopped onion, one stick of butter, a small cup of breadcrumbs, the juice of one lemon, and salt and pepper.
Start by cleaning and washing the fish well. Use paper towels to dry it and then wash it with vinegar and let it stand for 15 minutes. Use the lemon juice to brush it inside and outside and then rub it with seasonings.
Once you’ve done that, mix the onions, mushrooms, sugar, carrots, and bread crumbs together with a cup of white wine or water. Stuff the whole carp with this mixture. Stir an egg and brush the exterior side of the fish with it. Use the rest of the breadcrumbs and the butter to cover the whole carp. The baking time is one hour.
When it is done, the carp should be placed on a heated platter and garnished with lemon slices or baked potatoes. Mix water, a tablespoon of flour rubbed in butter, and heat them in a pan until the mixture thickens. Add salt and pepper and pour it over the carp.
Broiled marinated carp
If you have little time at your disposal and you want a delicious yet easy recipe, you might want to try this version of broiled marinated carp. You need one pound of fresh Carp fillets, 1/3 cup of oil, half of an onion that you will have to cut into thin rings, two tablespoons of lemon juice, one tablespoon of crumbled basil, three tablespoons of boiled water, and, of course, salt and pepper.
If you want to cut the fishy smell, place the carp in salt water for 10 minutes or so. Then wash it well, rinse it, and dry it using paper towels. Mix the basil, lemon juice, oil, onion, water, salt, and pepper in a jar. You will have to shake the mixture, so it is better to go for a jar that comes with a tight-fitting lid.
Pour the marinade over the carp fillets and let it marinate at room temperature for an hour or so. Place a buttered foil in the broiler pan, place the carp fillets, and pour marinade over. You should broil the carp about 4 inches above the heat source for approximately 10 minutes. Serve it with rice or mashed potatoes.
Moroccan poached spicy carp
Just like the previous recipe, this requires little time and it is easy to cook. You need a fresh Carp (one pound), three tablespoons of oil, two tablespoons of parsley, one chopped onion, eight cloves of chopped garlic, two tablespoons of tomato sauce, two tablespoons of lemon juice, salt, pepper, paprika, and coriander or cumin.
Cut the fishy smell with salt water like we mentioned above and clean the fish thoroughly. Fry the onion and the parsley until the onion gets soft. Add all the other ingredients and water, stir them until they are blended, and cook the sauce for 5-10 minutes. Then poach the carp in this spicy broth for 25 minutes.
Pasta with canned carp
If your fishing bait didn’t get you that fresh carp you wanted, learn that you can go for some simple recipes with canned carp. You need 8 ounces of pasta and one can of flaked carp. Cook the pasta you’ve chosen according to the instructions on the package. Then cook 8 slices of bacon until they get crisp.
Drain them and keep two tablespoons of bacon fat to sauté the garlic, sugar, oregano, and onion. Drain the ingredients off fat. Mix a package of white sauce with one cup of Parmesan cheese, one tablespoon of garlic powder, sugar, onion, the crisp bacon, and the canned carp. Cook the entire mix until it gets thick. Pour it over the hot pasta and serve.