Grass carp belongs to the cyprinid family and has a delicate, even slightly sweet taste. At the same time, this fish is low-calorie and very nutritious. From it you can prepare a wide variety of dishes, and which ones, read below.
Selection and preparation of ingredients
If you buy cupid in a store, you should pay attention to his eyes: they should not be cloudy, sunken or completely absent. It is also worth evaluating the condition of the carcass as a whole: there are no traces of mechanical damage on quality fish.
The scales are tight to the body, painted gray on the sides, green on the back and almost black on the peritoneum, gills red. The preparation of raw materials for cooking is carried out as standard: remove the scales, gut, cut along the abdomen, then wash thoroughly and then chop or leave the whole carcass, depending on the recipe.
Did you know? Grass carp feeds only on vegetation found in bodies of water. He has no teeth in the front of the mouth, like most fish, but they are in the throat and work like a meat grinder, when an individual absorbs food.
How to cook grass carp
At home, you can cook any dish from cupid. It is impossible to cover all of them completely. But below is a selection of the most interesting recipes that can be borrowed not only by housewives, but also by avid fishermen, often tormented by the question of where to put the big big catch.
Cutlets
1 200 g 60 minutes
ground black pepper
taste
sunflower oil
200-300 ml
Nutritional value per 100 g:
Clear the fish from the bones. Skip the cupid fillet, 2 onions and bread through a meat grinder.
Mushrooms cut into small fractions. Chop the remaining two onions into cubes. Fry vegetable slices in sunflower oil until golden. Then cool it to room temperature.
Drive eggs into the minced meat. Salt, pepper, mix well after.
Take some minced meat and form a cake out of it. Place onion and mushroom filling in its central part. Cover with another minced flat cake and gently pinch around the edges. Similarly, make all cutlets.
Fry the blanks on each side for approximately 7 minutes.
Clear the fish from the bones. Skip the cupid fillet, 2 onions and bread through a meat grinder.
Mushrooms cut into small fractions. Chop the remaining two onions into cubes. Fry vegetable slices in sunflower oil until golden. Then cool it to room temperature.
Drive eggs into the minced meat. Salt, pepper, mix well after.
Take some minced meat and form a cake out of it. Place onion and mushroom filling in its central part. Cover with another minced flat cake and gently pinch around the edges. Similarly, make all cutlets.
Fry the blanks on each side for approximately 7 minutes.Video recipe
Cutlets Video Recipe: Cutlets
Kebab
1,400 g15–20 minutes
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
- 3 hours before the start of cooking, start pickling kebab.
- Cut the cupid into pieces 2-6 cm wide, depending on the size of the grill on the grill.
- Grind the onion in half rings, grate the garlic on a fine grater.
- In a separate dish, fold the vegetable slices, mayonnaise, spices for fish and it itself. Mix everything thoroughly and cover.
- Grease the grate with oil so that the fish does not pester. Fold the pickled raw materials into it and fry on the grill for 15-20 minutes, not forgetting to turn over.
- After the specified time, the fish is completely ready to eat. If the weather is wet, the dish can be cooked in the oven. Marinated cupid, and with this approach, will quickly be fried at a temperature of + 180 ° C (in about 25-30 minutes).
Smoked white cupid
2.6 kg60 minutes
Nutritional value per 100 g:
Inside the gutted, washed whole cupid carcass, make cuts along the ridge. This is necessary so that the salt is well absorbed into the meat. After cutting, from a three-kilogram carcass will remain approximately 2.7 kg. After salting and smoking, the fish will lose another 100 g.
Thoroughly salt the fish. It is necessary to use the whole spice, while always rubbing its fractions into the cuts inside the abdomen, skin and not forgetting to carefully work out the gills.
Send the carcass to a cool place for a day - acceptable temperature is +3 ... + 5 ° С.
After the specified time, you need to make 2 packages of foil. Place in them 2 tbsp. l oak chips and 1 tbsp. alder tree. These packages must be sent under the pallet of the smokehouse, and then install the grate and put the carcass into it.
Put the equipment on fire, connect the handset. Smoking is carried out at + 70 ° ... + 80 ° C for 60 minutes. Then turn off the fire and wait another 10 minutes.
Take the smokehouse to the balcony and open there. Remove the balyk from the equipment, cool and can be served. If caviar is caught in a fish, then it can be cooked together with meat in a similar way.
Inside the gutted, washed whole cupid carcass, make cuts along the ridge. This is necessary so that the salt is well absorbed into the meat. After cutting, from a three-kilogram carcass will remain approximately 2.7 kg. After salting and smoking, the fish will lose another 100 g.
Thoroughly salt the fish. It is necessary to use the whole spice, while always rubbing its fractions into the cuts inside the abdomen, skin and not forgetting to carefully work out the gills.
Send the carcass to a cool place for a day - acceptable temperature is +3 ... + 5 ° С.
After the specified time, you need to make 2 packages of foil. Place in them 2 tbsp. l oak chips and 1 tbsp. alder tree. These packages must be sent under the pallet of the smokehouse, and then install the grate and put the carcass into it.
Put the equipment on fire, connect the handset. Smoking is carried out at + 70 ° ... + 80 ° C for 60 minutes. Then turn off the fire and wait another 10 minutes.
Take the smokehouse to the balcony and open there. Remove the balyk from the equipment, cool and can be served. If caviar is caught in a fish, then it can be cooked together with meat in a similar way.Video recipe
Smoked White Amur Video Recipe: Smoked White Amur
Important! If the length of the smokehouse is not enough to put the whole carcass into it, you can cut the fish in half or shorten the tail. But it is worth considering that when cutting into smaller fractions, the heat treatment time must be reduced to 45 minutes.
Paprika
1.5 kg 4 hours
vegetable oil
8 tbsp. l
ground black pepper
0.5 tsp
ground red pepper
taste
Nutritional value per 100 g:
- Cut the gutted carcass of the fish along the back parallel to the ridge. First on one side, then on the other side.
- Pull the bones of the ribs from the abdomen and separate from the fillet.
- Cut the fish meat into pieces 1 cm wide. Put it in a bowl and pour it with vinegar. Stir and leave for 2 hours. During this time, it is necessary to periodically mix the raw materials.
- When the fillet is marinated, it must be salted and left to infuse for another 1 hour.
- Cut one onion into cubes and fry in vegetable oil until golden brown (use the entire volume of oil).
- Grate the carrots.
- Squeeze the fish from the resulting marinade and transfer to a dry bowl.
- Pour paprika, black and red ground pepper into raw materials. You need to put spices on a slide over one part of the fish. A small hole should be made in the formed hill and hot roasting should be poured into it. Now, having put on gloves in hands beforehand, all this needs to be mixed. In the process, you need to try the product on the salt, if necessary, bring to taste.
- Add to the raw soy sauce, chopped garlic, mix. Then add there the carrots and 3 onions cut in half rings. Mix everything thoroughly again.
- Leave the blank to infuse for 10-12 hours. Such a fish turns out to be juicy, has a pleasant red tint, thanks to paprika.
Important! Stir the fish fillet better with a wooden spatula, because a metal spoon breaks the meat fibers and the final product as a result will have an unsightly appearance.
White Cupid under a fur coat
800 g60 minutes
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
- Divide the fillet into 4 equal parts.
- Grate potatoes with carrots on a coarse grater, cut the onion into 4 fractions, and peppers into 2 fractions.
- Salt all the ingredients.
- Put the raw materials on a baking sheet in layers in the following order: fish, potatoes, carrots, onions, peppers. Pour everything with vegetable oil on top and cover with foil.
- Bake in the oven for 40 minutes at a temperature of + 180 ° C.
Did you know? If there is little plant food in the reservoir where the grass carp lives, and the greenery of trees hangs over its surface, the fish is able to jump to a sufficiently high height (within 0.5 m) to pinch off food for itself.
Each recipe, from the above, will be to the taste of the whole family and can be the decoration of any feast. Their advantages are a simple approach to cooking and low cost. In addition, the grass carp is good in any form - it turns out to be very tasty and smoked, and boiled, and grilled, and even suitable for heh.
