Pan-Fried Grass Carp
Fry fish in a whole new way — a flavorful marinade makes all the difference! Grass carp can be cooked plenty of ways, but it's especially good pan-fried. The marinade makes the flesh fragrant and zesty. You can use any marinade you like, of course, but the one here is special: it balances warm spice with a little "kick" that makes the dish unforgettable. Buy your fish fresh — never frozen. You can marinate the carp longer if you like, but no less than two hours. It's delicious served with a potato side.
Maria
Recipe author
Pan-Fried Grass Carp
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 %
14 g
Fats 64 %
25 g
Carbohydrates 0 %
0 g
284 kcal
GI:
0
/
0
/
0
- Grass carp has wonderfully tasty flesh, and it makes all kinds of great dishes — fish soup, patties, kebabs, and more. This recipe simply pan-fries it, though "simply" undersells it, because the result tastes like a masterpiece. 1. First, prep the fish: rinse it under running water, then scale it and cut off the head. Carefully slit the belly with a sharp knife and clean out the insides. Use kitchen shears to trim off the fins and tail. 2. Rinse the cleaned fish again and pat it dry with paper towels. Cut the carp into pieces. Squeeze the lemon and drizzle the juice over the fish. 3. Put the mustard in a small bowl. Peel the garlic, press it in, and add it to the mustard. Add the coriander and paprika, a pinch of ground nutmeg, and ground ginger. Stir well, then mix in the black and white pepper. 4. Rub each piece with salt, then with the spice mixture. Let marinate for two hours — or longer if you like. 5. When the time is up, fry the carp in oil over medium heat until golden on both sides. Keep the heat medium: over high heat the fish browns before it cooks through. Serve with tomato or white sauce — or any sauce you like. Baked or mashed potatoes and grilled vegetables all make great sides. Enjoy, and treat your family!
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Ground coriander - 25 kcal/100g
- White pepper - 0 kcal/100g
- Nutmeg - 556 kcal/100g
- Mustard ready - 418 kcal/100g
- Ginger Powder - 335 kcal/100g
- White Cupid - 134 kcal/100g
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