Preparing carp is not that easy. You should remember a few important rules that will make its meat tender and delicious. Skipping one important step can make the fish taste bad.
Marinating is a very important process, thanks to which it is possible to obtain meat with a delicate consistency and taste. This is the best way to ensure that the fish does not have the characteristic muddy taste that bothers many people. The spices will make the meat tender.
Most often, carp is chosen as the base for marinating milk, vinegar or lemon juice. These are ingredients that will do very well thanks to their acidity with softening of the meat. The marinade should also be enriched with salt. When it comes to spices, be careful. Fish tastes best in a simple version, so it’s worth using for it pepper, dill or parsley. Some people emphasize the taste of meat with onion or marjoram.
The marinade can also be prepared with vinegar – apple or wine vinegar is suitable. It should be diluted slightly with water. Sugar, salt and spices such as bay leaf, allspice, garlic or onion are usually added to such a marinade.
The carp should spend at least a few hours in the marinade. If we dipped it in milk, Just seven hours is enoughso that the meat is ready for further processing. If you use lemon juice, spices or onion, more time will be needed. It is recommended that the carp spend at least a day in such a marinade.
Ingredients:
- 2-3 carp fillets without scales and bones,
- 2 eggs,
- onion,
- sun,
- pepper,
- bay leaf,
- juice of 1 lemon,
- additionally: oil and butter for frying.
How to do it:
We start by thoroughly washing and cutting the fillets. Dry them with a paper towel and rub them thoroughly with salt. Crack the eggs into a bowl, add the chopped onion and season with salt, pepper, bay leaf and lemon juice. Mix, then dip the fillets and make sure each piece is covered with the marinade. We leave the fish for 24 hours.
The next day, remove the carp from the marinade and dredge it in flour. Heat the oil in a pan and add the fish. Fry for 2-3 minutes on each side until golden brown. Then pour off the fat from the pan and replace it with 2-3 tablespoons of butter and the juice of half a lemon. Fry for an additional minute, then serve.
Source: Terazgotuje.pl
