How to cook carp so that small bones disappear. Fried carp "Boneless"

The carp has one big drawback, or rather many, many small flaws in the form of bones. You can, of course, take a magnifying glass and tweezers and sit for two hours and pinch these bones. And you can cook fish like this. Only you need to choose not the sharpest knife, but the bluntest and lightest, so as not to inadvertently cut through the skin, because fish meat is so tender and soft. I think this technique is familiar to many, but I will remind you, but for some it will be an innovation. This option is also called the "bump" of carp. Very simple and very tasty! Advice gleaned from the Gastronomer's Book. From the head, spine and fins, a marvelous fish soup was obtained.

Carp (weighing 1.2 kg.) - 1 pc.
wheat flour - 2 tbsp. l.
starch (potato) - 2 tbsp. l.
salt
vegetable oil (for frying) - 5 tbsp. l.
lemon juice - 1 tsp

Clean the fish from scales, gut, remove the head and fins.

With a very sharp scissor with a thin blade, carefully cut the fish into 2 fillets.
Then, armed with a not too sharp knife, make a diagonal grid on the surface of the fillet, carefully cutting through the meat to the very skin, but try not to damage the skin.
Sprinkle with salt, sprinkle lemon juice and let it sit for 10 minutes.


Mix flour with starch. Roll the fillets in this mixture.

In a large wide frying pan, heat the oil and fry the fillet for three minutes on each side. If you like completely fried and crispy, then you should take more oil, at least 0.5 liters and deep-fry. We were so delicious.


It is recommended to serve this fillet with honey-garlic sauce. To do this, mix finely chopped garlic with 2 tbsp. l. liquid honey, add red hot pepper, pour half a glass of water and 1 tbsp. l. vinegar, bring to a boil, and add 1 tbsp. l. starch diluted in water, cook until thickened. I made the sauce, but we didn't like it.


And carefully transfer the fillet to a dish, decorate according to your taste and desire with vegetables and herbs.


Delicious, but no bones.
Enjoy your meal!

Wash the carp and wipe with napkins from moisture. Remove scales, cut off fins and tail. You don't have to cut off the head, just remove the gills. Open the abdomen and take out all the insides (intestines, gallbladder). With a sharp knife, make incisions, reaching the ridge. Cut on both sides so that the fish is better fried.

Salt and pepper the fish, outside and inside the abdomen. Salt is recommended to taste, but do not overdo it. The black ground pepper use depending on how spicy you like your food.

Bread the carcass in flour, shake off the excess. Flour is best suited for breading, carp after frying will turn out with a beautiful golden crust. Instead of flour, you can take breadcrumbs.

Heat a sufficient amount of vegetable oil in a frying pan and put the carp there. Since the fish is large, it may not fit a little in the pan, but when turned over, it will still be fried. Fry on one side for no more than 10 minutes.

Carp must be turned over carefully and fried on the reverse side. Do not cover with a lid, otherwise the fish may turn out to be boiled, not fried.

hot fish carefully transfer to a wide flat dish and serve, garnished with herbs and vegetables. Fried carp goes well with a potato or rice side dish.

• 500 grams of chilled carp,
• 3 tables. l. wheat flour,
• to taste salt, pepper,
• vegetable oil for frying.

Cooking carp in a boneless pan

Rinse the carp, remove the scales, remove all the insides and rinse again. Wipe with napkins from drops of water. Cut off the fins from the fish, then make transverse cuts along the bones on the carp. We make frequent cuts so that the fish is better fried. It is the incisions that will help reduce the number of small bones, since in the process of roasting they will become softer.

Salt and pepper the fish on all sides. We also season inside the abdomen. Salt and pepper are classic seasonings for any fish. But you can use dried rosemary or thyme, it all depends on your taste preferences.

Roll the carp in flour, shake off the excess, as it will burn in the pan.

We heat the vegetable oil in a frying pan and put the carp there. Let's start frying over medium heat, the fish should sizzle so that the oil is not strongly absorbed into the fish.

After frying the fish on one side, turn it over and fry on the other side. The carp should be ruddy and golden. Each side of the fish is fried for about 5-7 minutes.

Fried and tasty carp is ready, we immediately serve it to the table. It has a crispy crust, and inside is tender and juicy meat. Thanks to the cuts, the fish was perfectly fried, the small bones softened, only large bones remained to be removed, which simplifies the task during the dinner process. Bon Appetite!

Recipe tip

It is believed that carp is one of the most bony freshwater fish in the world, and, despite the tasty and tender meat, you have to eat it very carefully. The danger is represented by small bones, which are the greater, the closer to the tail a tidbit gets. Because of this, even carp fillets are not recommended for small children, and many adults are sometimes unable to cope with the bony inconvenience of this fish. Nevertheless, the Chinese, for example, taught the whole world to cook carp almost without a single bone. True, having previously removed all the large bones - the ridge and, if possible, the ribs. What is the secret of boneless carp? Everything is quite simple - you need patience, fresh food and a little effort. The preparation of this dish is extremely creative, because you never know in advance exactly how many ingredients you will need in the end and you need to be ready for any improvisation. Generally, fish meals good because you can easily experiment with them without fear of spoiling something. The main thing is to adhere to a few simple rules: 1 - do not use butter and margarine, only sunflower oil, in extreme cases, olive or corn; 2 - if you are going to cook the whole fish, it is better to cut it without the head. In some cases, this will save your future masterpiece from a bitter aftertaste and a specific swamp smell. Even in freshwater fish such as carp, pike, catfish, burbot, navaga, the smell can be so strong that even the smell of garlic will beat off; 3 - for butchering fish and removing the insides, it is better and more convenient to use scissors instead of a knife. If the fish is bought in a store or on the market, it is better to ask to clean and cut it on the spot. By doing this, you will greatly simplify the cooking process for yourself and save yourself from unnecessary cleaning of the scales in the kitchen; 4 - the insides of the carp must be thoroughly cleaned, up to the removal of the white film. Then thoroughly rinse the carcass under running water. In Chinese cuisine, the backbone and ribs are often removed to get rid of the bones as much as possible. To do this, the carcass is cut from above on both sides along the ridge with a thin, sharp knife, and the ridge and other visible bones are removed in parts. At the same time, the carcass retains its integrity due to the dense sirloin. The final chord in cutting carp are transverse notches at a distance of approximately 0.5 cm from head to tail with a sharp knife. Notches should be tried to be made from two sides, making a cut from one side through the ridge to the other continuously. This must be done so that the small bones are baked, and our carp from the most bony fish would turn into tender fish fillet. Even if you do not find the strength to remove large bones, cooked carp will no longer cause you any inconvenience while eating. Yes, I almost forgot, in no case should you throw away the head of a carp, exactly like cut off fins and a tail. They make an excellent ear! But that's another story).

Carp is a simple freshwater fish that is often neglected in our time because of its unpleasant "swampy" smell and a large number of sharp bones, which can pierce the tongue or get stuck in the throat and which are very inconvenient to choose. However, in Asia - Japan, China and Korea - carp is highly valued. It is to Chinese cuisine that the so-called “carp-squirrel” belongs - carp cooked in a unique way, one that removes both an unpleasant odor and all the bones from the fish. Despite the fact that Chinese cuisine considered difficult to prepare, cook carp so it's easy enough.

You will need

• Fresh carp - 1 pc.
• Sharp fish knife.
• Large skillet or wok.
• Vegetable oil.
• Flour - 4 tbsp. spoons.
• Starch - 2 tbsp. spoons.
• Egg - 1 pc.
• Water.
• Ginger.
• Hot scarlet pepper.
• Starch (for sauce)
• Sugar.
• Salt.
• Lemon.

Instruction

1. brush fresh carp and gut him. Separate the head “under the fins”.

2. Try to make incisions around the head in such a way that, together with it, it is easy to remove all the insides. Don't throw your head away!

3. Separate the fillet from the ridge on both sides. To do this, cut the fish from the back along the fin with a sharp knife and at the same time press on it with the 2nd hand so that the cut opens slightly - it will be easier to cut.

4. Wash each half in a dozen cold water This will make the meat elastic. Drain.

5. Put half carp on the board, skin side down, make cuts at the tail end diagonally with a knife at an angle of approximately 45 degrees. After that, make the same cuts in the opposite direction, so that they intersect with the first "herringbone". Repeat the same with the 2nd half. Take care not to cut the skin.

6. Cut the halves of the fish into portions (it’s more comfortable to fry), salt.

7. Prepare the batter. Mix flour with starch, stir egg in warm water and pour water into flour with starch until the consistency of liquid sour cream.

8. Thoroughly dip each piece of fish in the batter.

9. In a deep frying pan or wok, heat vegetable oil (corn is better). There should be enough oil so that the pieces of fish are completely immersed in it.

10. Gently toss the fish pieces into the simmering oil, fry the entire piece to a deep golden brown.

11. Put the fried pieces in a steel sieve so that the oil drains.

12. Fry the head and spine of the fish in the remaining oil.

13. Put the fried head on a dish, place the backbone, lay fried pieces along each length around it, so that the final result resembles a fish carcass.

14. Pour ready meal sweet and sour sauce. You can use store-bought or make your own sauce. Fry finely chopped ginger and hot scarlet pepper in a small amount of oil. Dissolve starch in water with sugar and salt. Pour the ginger and pepper with the resulting mixture, without removing them from the heat, until everything thickens. Squeeze the juice from the lemon and pour over the resulting sauce, stirring, until the consistency of kefir. The sauce must be tasted, from the fact that all the ingredients are added to taste.

Note!
Be careful when lowering pieces of fish in oil - splashes can burn you hard! Make sure that the pieces of fish are properly fried, on the contrary, the bones will not dissolve.