Carp is a universal fish that is suitable for many dishes, not only Christmas Eve. Find out how to prepare it so that the fish meat melts in your mouth and delights with its taste.
Carp, despite its specific taste and large number of bones, is a fish worth appreciating. Its composition contains a lot of valuable vitamins and minerals. Compared to other fishcarp meat is medium fatty, and 100 g of fish provides approximately 120 kcal. It is a valuable source of protein and healthy fats. Thanks to this, it supports the construction and regeneration of our body’s tissues, as well as the health of the circulatory system. Unsaturated fats found in fish can help reduce the level of bad cholesterol in the blood and reduce the risk of future cardiovascular diseases.
Fish contains vitamin D, which is extremely important during the autumn and winter period. It helps in the functioning of the immune system and is essential for bone health. In turn, the content of B vitamins supports the health of the nervous and metabolic systems.
We can also find it in carp selenium, which is necessary for the proper functioning of the thyroid gland. Together with antioxidants, contained in fish, protects cells against the harmful effects of free radicals and reduces the risk of future cancer.
It is worth making sure that the carp comes from . Products available on the market often come from farms that breed fish in polluted water. For this reason, they may find themselves in it antibiotics, pesticides and heavy metals. Such a fish can be harmful to us. It is worth making sure that the carp we buy comes from an honest producer.
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Carp has a specific taste and a lot of bones. Therefore, before preparing it, it is worth spending time on proper processing. The key is cleaning the carp and filleting it. You will need a cutting board, a sharp knife and gloves or a cloth to prevent the meat from slipping from your hands. Wash the meat thoroughly and remove the head, fins and scales. Cut the fish along the back along the notochordup to the tail. The filet torn off from the spine will show us the entire section of abdominal bones. It should be carefully cut off and then the sheets should be smoothed on each side to remove excess skin.
fillets will improve the taste of the meat and soften the bones remaining in the fish.
Magda Gessler has a way to prepare fish so that the bones are not visible in it. At the same time, the meat gains a delicate structure and flavor. Just marinate the fillets appropriately.
Magda Gessler recommends marinade from onion slices. Place the fish fillets in a clay pot, then add salt and chopped onion. It is worth rubbing the carp thoroughly with the ingredients and then leaving it overnight.
The next day, take out the pieces of fish, coat them in egg and breadcrumbs mixed with potato starch. Fry the breaded fillets in well-heated, deep fat. Under the influence of the marinade and high temperature, small and thin bones will soften and will not pose a danger when eaten.
Source: Terazgotuje.pl
