How many calories are in carp

Eating

There is almost always carp in stores.
Its calorie content allows you to include fish in any menu. Carp dishes can be very varied, since this fish gratefully accepts any form of heat treatment. Of course, there are enough bones in the carcass, but the larger the fish itself, the larger the bones. So don’t go small, choose larger fish. By the way, this is a fatty food, but very tender and almost sweet. If you are on a diet, then carp will be a real delicacy. Its calorie content reaches 112 calories in its raw form. For boiled carp, this figure decreases to 102 calories per 100 g, and for fried carp it increases to 196 calories. Does the number seem high? Not at all, because this is a very filling fish that is rich in vitamins and macroelements. It contains a high concentration of proteins and fats.

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If you replace some of the meat in your diet with fish, then there will be no weight gain, but the digestion process will improve. Carp is extremely easy to prepare. Its calorie content is high, so it is better to serve vegetables or cereals as a side dish, but carp in batter will also be very light on the stomach. The fish is juicy and tender, it is very sensitive to salt and pepper, and therefore it is better not to overdo it with spices.

Fatty and low-fat varieties

Fish is an excellent dietary product. The calorie content of fish depends on its variety, and sea fish is usually higher in calories than river fish. Based on fat content, the product is usually classified into fatty varieties (from 8 to 30% fat), moderately fatty (4–8%) and low-fat (up to 4%).

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So, fatty varieties include:

• trout;
• mackerel;
• herring;
• salmon;
• sea ​​bass;
• salmon;
• sardine;
• sturgeon;
• cod (liver).

Moderately fatty fish: chum salmon, pink salmon, herring, sea bass, horse mackerel, tuna, capelin, catfish, lean herring, carp, catfish, crucian carp. So, in carp there are about 135 kcal per 100 grams. Low-fat varieties include the following representatives: pollock, hake, pike, pike perch, carp, bream, carp, blue whiting, pollock, mullet, flounder, navaga and cod (its meat).

It is very important how the fish is cooked. During the frying process, it becomes saturated with fat and the number of kcal increases by 30–50 for every 100 g. Therefore, it is better to fry low-fat varieties. To determine the calorie content of fried fish, add the calorie content of the fish to the calorie content of the frying oil. If you use batter, add 70–80 kcal when counting (this is flour and eggs). For example, the energy value of fresh pike perch is 97 kcal, but after frying in batter, the calorie content of fried fish is almost twice as high - up to 181 kcal. So you can cross these dishes off your diet list.

Fried fish is a delicious dish. But when frying, few vitamins and nutrients are retained in the composition. But with oil, carcinogens and excess fat are added. It is difficult to find something healthier than stewed, baked in foil or steamed fish.

Properly cooked lean fish with vegetables will never make you gain weight.

Beneficial for the body

In addition to the mentioned fats and proteins, this fish contains a lot of vitamins and beneficial chemical compounds. The meat contains almost all vitamins B, PP, E, C and provitamin A. In addition to the fact that carp is tasty, the calorie content per 100 grams allows it to be included in the diet menu without risk to the figure, but with great benefits for the body. After all, fish contains a lot of iodine, potassium, magnesium, phosphorus, sodium, chlorine, iron, manganese, zinc and fluorine.

In our menu, carp can have a positive effect on the condition of the spinal cord and brain. It contains vitamin B12, which is an antioxidant. It is involved in fat metabolism and DNA synthesis. Carp calms nerves, improves digestion and regulates blood sugar levels.

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Its meat is useful for thyroid diseases. It should be noted that it contains phosphoric acid, which cannot be avoided.

Nutritionists recommend boiling the fish for at least a quarter of an hour, and frying in small pieces for about 25 minutes. If you bake fish pies, it will take at least an hour. For pickling - 2-3 weeks and a couple of days for freezing.

What are the benefits of fish

Residents of coastal countries, where the share of fish products in the diet is traditionally high, know firsthand about the undoubted benefits of seafood. Thus, among the Japanese, Finns, and Danes, fish forms the basis of their national cuisine. First courses, second courses, and all kinds of salads are prepared from this healthy product. The Japanese, famous long-livers, believe that such a nutritional system not only prevents them from gaining extra pounds, but also prolongs life itself.

Fish is a natural source of protein. At the same time, it is low in calories. The meat of sea and river abodes is valuable for its content of vitamins (A, D, group B). It is also rich in microelements important for health (iodine, zinc, calcium, iron, phosphorus, selenium, magnesium).

Fish oil, which was given to all children in kindergartens in the USSR in the 70s of the last century, has a high content of Omega-3 polyunsaturated fatty acids. The most valuable are docosahexaenoic (DHA) and eicosapentaenoic (EPA) acids. The human body can produce some EPA and DHA from parent n-3 alpha-linolenic acid fats. Rich sources of alpha-linolenic acid are flaxseed oil, mustard oil, and walnuts. But this is not enough, and therefore it is necessary to ensure their supply with dietary supplements, and even better - with food.

By regularly consuming fatty fish, you will bring undoubted benefits to your body.

Fish is especially recommended for expectant mothers. Fatty acids are essential building materials for the fetal brain and support for the mother's body. But no matter how tasty and healthy fatty varieties are - salmon, mackerel, trout (which cannot be said about capelin), pregnant women should not abuse them and it is better to limit themselves to two such meals a week.

Choosing how to cook carp

Fried carp will be the hardest for the body. Its calorie content reaches almost 200 kcal per 100 grams. And if you add the fact that fatty fish increases cholesterol, then its consumption may be undesirable. But fish oil is much more valuable than pork or beef. Due to the presence of minerals and vitamins, carp meat becomes useful for stabilizing the functioning of the body in general and the musculoskeletal system in particular.

So, for those losing weight, eating carp is beneficial, because this meat stimulates metabolism.

It is best to buy carp alive and not look at very large carcasses. The ideal would be a fish weighing 1-1.5 kg with red-pink gills, elastic meat and a moist, smooth tail. Purchased carp can remain in the refrigerator for up to three days. Just don’t forget to gut it, put it in a glass container and cover with film. Carp does not lose its quality in the freezer. The calorie content per 100 grams of fish does not change.

Carp fried in a frying pan: recipes with photos step by step

Carp fried in a frying pan is a very tasty dish. It is not difficult to prepare; most recipes are simple and quick, as well as a short list of ingredients.

At the same time, this type can be prepared in a frying pan in many different ways. This article will describe the most common methods of preparing this fish.

Before the recipe selection there will be a brief overview of some of the nuances of preparation.

How to fry carp in a frying pan: methods, secrets and tips from culinary experts

• If the fillet is fried with the skin, the scales must be carefully removed from it. It is best to clean it under the tap, scraping with a knife against the direction of the scales.
• The dish turns out to be very tasty if you replace vegetable oil with butter when frying or mix these two types. In this case, the food acquires a special aroma.
• You can marinate fillets not only in lemon juice. If someone finds the taste too spicy, you can replace lemon juice with orange juice. It is imperative that this is not store-bought diluted or sweetened juice. Orange, like lemon, should be squeezed directly from the fruit into a bowl with fillet pieces. You may need more orange juice than lemon juice.

Carp fried in a frying pan: recipes

Below are 7 recipes for this fish, fried in a frying pan. They include simple preparation in pieces as well as in whole form. It should be noted that these two dishes are practically the same, so a detailed description of the culinary process is given only in the first case.

Also in this recipe selection are the following dish options: fillet in batter, with the addition of sour cream or with onions. At the end of the article there is a description of mirror carp in a frying pan, as well as a recipe that requires a preliminary marinating process for several hours.

Carp fried in a frying pan in pieces

To fry, the carcass must be cleaned and gutted. You don't have to remove the skin. What ingredients are needed to prepare this recipe:

• a mixture of peppers and salt;
• oil for frying pieces;
• half a lemon;
• flour for breading pieces;
• carcass cleaned and gutted.

How to cook:

1. Cut the carcass into portions, rub with a mixture of peppers and salt.
2. Squeeze the juice directly from the lemon into pieces, leave the fish for 5 minutes so that the spices are absorbed and the finished dish is more piquant.
3. Dip each individual piece in flour on all sides.
4. Heat the oil, place the pieces on it and fry; turn the fish over after the crust has browned. Each piece is fried on both sides.

Whole fried carp

Whole fish should be fried in the same way as fish cut into pieces. The only difference is that you don’t need to cut it before frying.

When preparing the whole carcass for roasting, the tail and head need not be cut off, but the gills and eyes must be removed, then rubbed with spices and cooked in a heated frying pan.

To fry a whole fish, you need minimal heat so that the crust forms slowly and the fillet is heated from the inside and does not remain raw. It is advisable to serve the dish with lemon. The recipe for frying in pieces is described in this article above.

Fried carp with onions

The onion needs to be whole and beautiful so that you can get beautiful rings from it.

• fillet with skin - 5 portions;
• frying pan oil;
• large onion - 1 piece;
• spices.

Step by step cooking process:

1. Rub the pieces with salt and sprinkle with spices.
2. Heat the oil and place the fish to fry on one side.
3. Meanwhile, peel and cut the onion into rings;
4. Turn the fish over to the other side, place the onion rings on top of it, reduce the heat to low, and fry until the onions are ready.

If desired, after the fish is ready, you can leave the onions in the pan until browned.

Recipe for carp in sour cream

Sour cream makes the fish more tender and juicier.

What products need to be prepared:

• fillet with skin - ½ kg;
• flour for breading;
• egg - 2 pcs.;
• spices;
• dry dill;
• fresh green parsley;
• frying oil;
• sour cream - half a glass.

How to prepare carp in sour cream:

1. Cut the whole fish into pieces and rub them with salt.
2. Beat the eggs, add dry dill to them.
3. Dip the fillet in eggs, then bread in flour.
4. Fry the pieces, then pour sour cream into the frying pan, bring the contents to a boil, but do not boil.

This dish should be served sprinkled with finely chopped dill.

Carp in batter

Before preparing the batter, it is advisable to rub the fish with spices so that it sits for a while and is saturated with their aroma.

What products to prepare:

• carp, cut into portions - half a kilogram;
• spices - salt and pepper;
• eggs - 2 pcs.;
• flour - 2 tablespoons;
• oil for frying fish.

How to fry pieces in batter:

1. Rub the pieces with spices and set them aside.
2. Prepare the batter - beat the eggs, pour them in and stir in the flour.
3. Place a frying pan with oil to heat up;
4. Dip each piece in the batter and place in a frying pan, fry on both sides.

The dish must be served hot.

Mirror carp fried in a frying pan

Mirror carp is a special species, but it is no more difficult to prepare. List of products needed to prepare this dish:

• salt;
• large lemon - 1 piece;
• spices for fish, mixture;
• flour - for breading the pieces;
• oil for frying;
• mirror carp - 1 piece.

Cooking sequence:

1. Cut the cleaned and gutted mirror carp into pieces, place in a bowl, add salt and spices, squeeze in lemon and stir.
2. Bread each piece in flour.
3. Heat the oil and fry the fish in it.

As you can see, the culinary process of preparing mirror carp does not differ from simple recipes for preparing other types of carp. Having mirror carp in stock, it is easy to cook almost the same thing from it as from ordinary fish.

Christmas carp in marinade, fried in a pan

For this recipe, exclusively fillet is used. It must be cleaned of rib bones, skin, and rinsed thoroughly under running water.

What products are needed to prepare Christmas carp:

• fillet without skin - 600 g;
• lemon;
• vegetable oil - 50 g;
• butter - 50 g;
• spices;
• breadcrumbs - half a glass;
• flour for breading - half a glass.

How to cook this dish, left in the marinade in advance:

1. Cut the fillet, sprinkle with lemon juice and rub with spices, leave in this marinade for a couple of hours in the refrigerator so that it is saturated with acid.
2. Mix flour and breadcrumbs and coat each piece well in this mixture.
3. Mix vegetable and butter in a frying pan and heat the mixture.
4. Fry each breaded piece until golden brown.

You can cook carp using these methods. Pan-fried, breaded or not, it does not lose its special taste. It is advisable to fry over medium heat so that the fillet has time to cook under a delicious golden brown crust. Serve the dishes hot: with lemon slices or parsley. The greens can be finely chopped or decorated with sprigs.

Source: https://organikeda.com/karp-zharenyiy-na-skovorode.html

Composition of nutrients, BJU

Calorie content of carp baked in the oven

If you want to prepare a less fatty fish product, then the carp should be baked. In general, baking any food allows you to retain more beneficial substances in the dish, while reducing the amount of “harmful” ones, as is the case with frying in oil. 100 grams of carp meat cooked in the oven contains from 100 to 150 kcal.

You can bake a fish product in several ways: whole on a bed of vegetables, in the form of steaks, in dough, in foil, in a special clay container for preparing fish dishes in the oven, with sauce.

Freshwater fish may have a characteristic smell and taste. When purchasing a product, you need to pay special attention to these signs so that you don’t have to sacrifice the finished dish.

Source: nasha-riba.ru

What to combine fish with in cooking

Regardless of country or nationality, everyone loves carp. It is prepared in different ways: baked, fried, boiled, stewed and stuffed. And what kind of fish soup does this fish make? There is, as they say, a spoon in it. In Central Asia, fish is cooked in white wine with dried fruits and almonds, and in Australia - with tomatoes, anchovies, bacon and cream.

In Russian cuisine, stuffed carp is often prepared using mushrooms, bell peppers, garlic, ginger, eggs and onions. Lemon juice is harmonious for marinating fish. You can also use tomato. Since fish absorbs spices very actively, there is no need to be zealous with them.

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Even fried carp is allowed on the diet. Its calorie content, if cooked without oil, decreases significantly. Of course, a special grill pan will come in handy. First you need to remove the skin and fat deposits on the abdomen.

How to fry carp in a frying pan - step-by-step recipe

A balanced diet is impossible without a reasonable balance of proteins, carbohydrates, fats, fresh vegetables and fruits in the daily menu.

Fish should definitely be included in the family menu, and our pan-fried carp recipes will make you a fan of this fish forever! We serve it either solo on the table, or with a side dish of vegetables or potatoes - with any side dish, fish with a crispy crust will be appropriate!

Small-sized carps, as usual, are fried whole, and larger specimens are chopped into steaks or fillets are separated and fried in breaded pieces. Accordingly, the choice of recipe for carp fried in a frying pan depends on the raw materials.

Before frying carp in a frying pan, of course, you need to clean it of scales, cut off the head and fins, and remove all the entrails. This type of fish has strong and dense scales, but it is not difficult to clean them off by properly prying them with a knife, starting from the outermost scales on the tail.

How to fry carp in a frying pan

Recipes for cooking carp are rich in variety. Among them - fried in a frying pan; fried followed by stewing; grilled or skewered; baked in the oven with vegetables, cheese and other products. The most simple recipe is carp fried in a frying pan. Let's fry it like that!

We wash the fish, cleared of scales, without the head and entrails, remove all moisture with a kitchen napkin and cut the ridge across its length in several places. We treat the fish with salt inside and outside, and also pour a little salt into the cuts on the back.

Be careful not to oversalt! Leave the salted fish for 10-15 minutes in the kitchen.

After 15 minutes, remove the salt that has not been absorbed into the fibers of the fish with a napkin, roll the carp in flour and fry in a frying pan on each side. If you are frying a large fish, then, having obtained a beautiful crust, turn down the heat, cover with a lid and simmer it in a frying pan for 15 minutes on each side. Fry small palm-sized fish until sunny brown over medium heat.

Insert half rings of lemon or fried carrot rings into the cuts we made in the back and serve with salad.

Carp fillet fried in a pan

This recipe can only be implemented with impressive-sized fish. Large individuals can be cut into fillets and steaks. The head and skeleton remaining after processing the carcass will make a delicious fish soup. Cut the separated fillet into small pieces (usually 8-10 pieces).

So, we cut each piece of fillet from the skin side several times, sprinkle all the pieces with salt and a mixture of spices for fish (or ground pepper), and sprinkle with lemon juice. We leave the pieces of fish to lie down and absorb the spices into their fibers.

Roll each fillet in breading: either breadcrumbs or flour. Fry in a frying pan heated with vegetable oil until nicely crusted. To make the fish juicy, dip fillets breaded with flour in lightly beaten eggs, then in breadcrumbs, and fry.

Serve on a platter covered with lettuce leaves.

For the dish we will need: carp, onions and carrots, lemon, black pepper and salt, bay leaf and sour cream.

Preparation

1. We clean the fish, wash it and cut it into steaks. For the dish we need a deep saucepan. Sprinkle the steaks with pepper and salt inside and out and fry in a saucepan with vegetable oil until light brown on both sides. Sprinkle with juice of 1 lemon.
2. In a separate frying pan, fry vegetables from onions and carrots, place them on top of the steaks. Place a bay leaf (1-2 leaves) in a saucepan.
3. Place a spoonful of sour cream on each steak, pour half a glass of water into the saucepan, cover with a lid and simmer for 15-20 minutes.
   You can simmer not on the stove, but in the stove, i.e. in the oven. How convenient it will be for you!
4. Serve on a serving platter, pouring the gravy from the pan over each steak and sprinkling with herbs.

Very soon, active preparations for the winter holidays will begin, and home cooks will partially update the dishes on the holiday menu by exchanging original recipes.

We think you will like the traditional Christmas dish of Czech cuisine - fried carp.

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We bake fish according to all the rules

But, of course, baked carp is best suited for dietary nutrition. Its calorie content varies from 120 to 170 calories, depending on the ingredients of the marinade. It is useful to make it using lemon juice, garlic and mustard. You can also add tomato juice. And stuff it with buckwheat, garlic and carrots. The original marinade can be made with onions, paprika, basil and cilantro.

You can use boiled cabbage, zucchini and eggplant as a side dish. It’s very tasty, but, alas, it’s high in calories to marinate fish in a mixture of mayonnaise with tomatoes and onions. By the way, for those who place the main emphasis on energy value, it makes sense to cook fish not in the oven, but in a double boiler.