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Fried Whole Carp Easy Recipe.
Carp meat is off-white in color, with a dark midlateral strip that's often removed before cooking - it can infuse the meat with a strong, musky flavor. It is low in fat, firm in texture, and mild-though it can be muddy in flavor. The skin is edible but not particularly tasty. Common carp have dark and rich flesh, Bighead carp have white and firm flesh. The Silver carp has a firm and white flesh with free-floating bones, slightly translucent. It is white and mild-tasting when cooked. Female carp flesh stays light; it is softer and more delicate than male, and is usually preferred.
Carp, cooked, dry heat fillet (6oz. / 170g.) provide Calories: 275, Protein: 38.9g, Carbohydrate: 0.0g, Total Fat: 12.2g, Fiber: 0.0g, Potassium: 726mg, Selenium: 27.5mcg, Vitamin B12: 2.5mcg, Vitamin E: 15.3 IU, and Magnesium: 64.6mg. 100 grams of cooked (dry heat) carp provides 0.797 grams of Omega-3 fatty acids derived from Eicosapentaenoic Acid (0.305g), Docosahexaenoic Acid (0.146g), and Alpha Lipoic Acid (0.346g).
Fried Carp Recipe - easy recipe how to fry whole carp with flour, and Cayenne pepper. Served with lemon and Anchovy sauce.
Ingredients:
- 1 small or medium sized Carp
- Flour for coating
- Cayenne pepper
- Oil for shallow frying
- Salt to taste
- Lemon wedges to garnish
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Serves/Makes: 3 - 4
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How to cook Fried Whole Carp:
- Clean, scale, and soak carp for 1 hour in salted water then split open and lay flat.
- Season the flour with salt and Cayenne pepper.
- Pat carp dry, and coat with the flour.
- Heat the oil in a frying pan and shallow fry the whole carp for 15 - 20 minutes, turning once, until browned.
- Garnish the Fried Whole Carp with the lemon.
- Serve the Fried Whole Carp with Anchovy sauce.
Notes:
This Fried Whole Carp is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Fried Whole Carp serves/makes: 3 - 4
Main Ingredient: Carp
Preparation Method: Pan Fried/Sauteed
How to clean a carp:
Because carp has large scales that are embedded in the skin, better to skin the fish. To remove skin, take a sharp knife and cut the skin off in strips, or dip fish in boiling water for 25 seconds, rub the skin off, and cool under running water.
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