Carp stewed in beer is tender, with a light aroma of beer malt and a subtle sweetness of raisins. A good option for both a regular dinner and a festive table. The dish is combined not only with beer, but also with white semi-sweet wine and even port wine. According to legend, this recipe was invented in the Czech Republic. When extinguishing, all the alcohol will evaporate.
Medium-sized wild carp (up to 2,5 kg) from a natural reservoir is optimally suited, but you can take fish from an artificial pond, it will be a little fatter and the sauce will turn out richer. Beer should be light and without aromatic additives, I advise you to focus on the middle price segment. It is advisable to use large raisins, a mixture of black and white grapes, always seedless.
Ingredients:
- carp – 1,5 kg;
- light beer – 150 ml;
- raisins – 50 g;
- onions – 2 pieces;
- vegetable oil – 40 ml;
- lemon – 1 piece;
- ground black pepper, salt – to taste.
Recipe for carp in beer
1. Clean the carp, butcher, separate the head and rinse.
2. Cut the carcass into slices 2-3 cm thick. Salt and pepper to taste, then sprinkle with lemon juice squeezed from 1 lemon.
3. Heat a frying pan with vegetable oil, fry the peeled and chopped onion until golden brown over medium heat.
4. Pour beer into the pan, bring to a boil, then put the fish and add the raisins. To cover with a lid. The fish may not be completely covered with beer, this is normal.
5. Stew carp in beer for 20-25 minutes over medium heat under a closed lid. At the end of cooking, the lid can be removed to make the fish sauce thicker, but you should not evaporate the liquid too much, because it will thicken even more when it cools.
6. Serve the finished carp along with the sauce in which it was stewed, white bread or tortillas. Sprinkle with fresh herbs if desired.
