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Mirror carp
4 Answers
I've bought some mirror carp from the supermarket but have no idea how to cook it.
It looked lovely and so gave in to temptation!
has anyone cooked it or got some interesting cooking ideas for me please?
tia
It looked lovely and so gave in to temptation!
has anyone cooked it or got some interesting cooking ideas for me please?
tia
Answers
1 to 4 of 4
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Baking
Rinse the fish and pat dry with a paper towel. Place fillet or whole carp in baking pan and cover with sauce made of liquid, herbs, spices, and vegetables. Preheat the oven and bake at 400°F (200°C) until a knife slice in the thickest part reveals the flesh to be opaque but still moist.
Grilling
Place fillets or steaks directly on perforated aluminum foil, 4 to 6 inches (10 to 15cm) above prepared coals or fire. Baste with butter, oil, or marinade, and close hood of grill. Cook until fish is opaque and moist on the inside, 6 to 8 minutes for fish less than 1-inch (2.5cm) thick; 10 to 15 minutes for fish larger than 1-inch (2.5cm) thick.
Pan frying
Rinse the carp, and pat dry with a paper towel. Dredge in flour and seasonings. Shake off excess flour. Heat the frying pan until hot, and add butter or oil. Place the fillets in the pan and cook, turning once, until opaque but still moist in the center—2 to 10 minutes, depending upon size of the fish.
Poaching
Bring poaching liquid, consisting of water, broth, herbs, and spices, to a simmer. Slip in skinless fillets, then cover the pan and keep liquid at a simmer for about 8 minutes per inch (2.5cm) of thickness.
Broiling
Rinse carp fillets or steaks and pat dry with a paper towel. Coat fish with flour, crumbs, or cornmeal if desired. Place fish on a rack above a baking dish. Preheat broiler and adjust oven rack so fish is 3 to 4 inches (7.6 to 10cm) from the element. Broil, turning once, until fish is opaque but still moist in the center—3 to 10 minutes, depending on size of the fish.
http://www.evitamins....asp?ContentID=1690008
Rinse the fish and pat dry with a paper towel. Place fillet or whole carp in baking pan and cover with sauce made of liquid, herbs, spices, and vegetables. Preheat the oven and bake at 400°F (200°C) until a knife slice in the thickest part reveals the flesh to be opaque but still moist.
Grilling
Place fillets or steaks directly on perforated aluminum foil, 4 to 6 inches (10 to 15cm) above prepared coals or fire. Baste with butter, oil, or marinade, and close hood of grill. Cook until fish is opaque and moist on the inside, 6 to 8 minutes for fish less than 1-inch (2.5cm) thick; 10 to 15 minutes for fish larger than 1-inch (2.5cm) thick.
Pan frying
Rinse the carp, and pat dry with a paper towel. Dredge in flour and seasonings. Shake off excess flour. Heat the frying pan until hot, and add butter or oil. Place the fillets in the pan and cook, turning once, until opaque but still moist in the center—2 to 10 minutes, depending upon size of the fish.
Poaching
Bring poaching liquid, consisting of water, broth, herbs, and spices, to a simmer. Slip in skinless fillets, then cover the pan and keep liquid at a simmer for about 8 minutes per inch (2.5cm) of thickness.
Broiling
Rinse carp fillets or steaks and pat dry with a paper towel. Coat fish with flour, crumbs, or cornmeal if desired. Place fish on a rack above a baking dish. Preheat broiler and adjust oven rack so fish is 3 to 4 inches (7.6 to 10cm) from the element. Broil, turning once, until fish is opaque but still moist in the center—3 to 10 minutes, depending on size of the fish.
http://www.evitamins....asp?ContentID=1690008
-- answer removed --
Interesting. Can you let us know how you cooked it and what it tasted like. From what i've heard, they're quite boney and wild caught fish can taste a bit "muddy" although most are farmed these days. As mentioned, quite a few freshwater fish are good favourites with our eastern european neighbours....to the point where they have stripped some water ways of fish !!!
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