Fried carp is my favorite dinner.
Dinner doesn’t have to be small if you’ve had a busy day, but it should be as smooth as it gets. It could contain lots of green salads, green or white vegetables with a more natural protein such as fish, white meat or a few egg whites.
The carp is delicious and “sweet” fish meat and could serve in various celebrating or casual family occasions.
It is best to have a fisherman in the family and make his prey. But If you don’t have, you can buy fresh carp in the fish shop because the fish is the best when fresh.
Fried carp with vegetables
- 250 gr Carp chops
- One teaspoon Sea salt or Himalayan salt
- One whole Lemon juice
- Half teaspoon Black pepper grated
- 1 or 2 tbsp Olive oil
- 1 tbsp Linen flour ( flaxseed flour)
- 1 tbsp Sweet paprika powder
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Coriander grated
- For about 2 hours, the carps were in the refrigerator in mordent: olive oil, salt, black pepper, lemon juice. Mix the spices and linen flour in a flat plate. Spin (push) the carp slices in it, should be completely covered with mixture.
Heat the olive oil on frying pan and roast the carp slices for about 15-20 minutes on medium heat. The carp need to catch a beautiful color and make the spices crunchy.
You can eat the carp in this way prepared for lunch and dinner.
Serve with steamed vegetables.
Steamed Broccoli and Cauliflower
- One small broccoli bunch
- One small cauliflower bunch
- 2 tbsp olive oil extra virgin
- 2 tbsp lemon juice fresh
- two garlic clove
- Discard tough lower third of broccoli and cauliflower stem. Peel remaining stem and cut crosswise slices. Cut broccoli and cauliflower into 2-inch florets. In a steamer set over boiling water steam covered broccoli and cauliflower, until crisp-tender, 4 to 5 minutes. While broccoli and cauliflower are steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli and cauliflower with garlic mixture.
You don’t have to use carp – any small whole fish will do – but this is an excellent carp recipe.
When life gives you carp, think to the East; it’s a prized fish in Asia. Even so, carp generally considered of as trash fish, dirty, muddy and bony. They can be all of these things.
But if you catch one in clean water, they will not taste muddy at all.
Carp farmed all over the world and indeed was brought to the United States as a food fish by the Germans in the 1800s. It is cheap, and, when adequately farmed, firmer and cleaner-tasting than tilapia. It’s often less expensive, too.
But, there is one thing you will need to get used to Bones. Carp have an extra set of bones you will need to deal with.
In Asian cultures, they are not so frightened of a few bones — besides, eating with chopsticks makes it easy to pick around them. The technique I am using here goes a long way to thwarting the bones. You need to slice the carp to the backbone every 1/4 inch or so, which cuts the little bones and opens them up to the hot oil. It’s the hot oil that softens the bones to the point where you can barely notice them.
This technique works really well with pike and shad, too.