Quick and Easy Boiled Carp Fillet - Tender & Delicious
Nutritional value per serving
Calories200kcal
Carbs0gram
Fat5gram
Protein30gram
Ingredients
- Carp fillet, fresh and boneless (preferably with skin) - choose firm, moist flesh without any fishy odor500 g
- Water1 l
- Salt1 tsp
- Black peppercorns5 pieces
- Bay leaves2 pieces
- Lemon slices - fresh and ripe4 slices
- Fresh parsley (optional for garnish)2 tbsp
This recipe shows you how to boil carp fillet quickly and easily, resulting in tender, flavorful fish perfect for a healthy meal. Boiling is a gentle cooking method that preserves moisture and taste. The ingredients are simple and common, making it perfect for everyday cooking. The total cost of ingredients is approximately $7 USD, €6, £5, and ₹530. The cooked fillet offers around 200 kcal per serving. The recipe suits pescatarian diets and is easy in complexity with a total cooking time of 15 minutes.
Preparation instructions
Prepare the carp fillet
1Rinse the carp fillet gently under cold running water and pat dry with paper towels. Check for any bone fragments and remove them with tweezers to ensure safe eating.
Prepare the boiling liquid
2In a large pot, add 1 liter of water. Add 1 teaspoon salt, 5 black peppercorns, 2 bay leaves, and 4 lemon slices. Bring to a gentle boil over medium heat (about 5 minutes).
Boil the carp fillet
3Reduce heat to low and carefully add the carp fillet to the simmering liquid. Cover the pot with a lid and let it cook gently for about 10 minutes. Do not boil rapidly to keep the fish tender. The internal temperature should reach 63°C (145°F) for safe consumption.
Check doneness
4Use a food thermometer to check the thickest part of the fillet; it should read at least 63°C (145°F). Alternatively, the fish flesh should be opaque and flake easily when tested with a fork.
Serve the boiled carp
5Remove the fillet gently with a slotted spatula or spoon. Serve hot, garnished with fresh parsley if desired, and lemon wedges on the side.
Cooking Tips
-Always use a food thermometer to ensure the fish is cooked to a safe internal temperature (63°C or 145°F).
-Avoid cross-contamination by washing your hands, utensils, and cutting boards thoroughly after handling raw fish.
-If you don't have a thermometer, cook until the fish flakes easily and is opaque throughout.
-For extra flavor, add garlic clove or dill to the boiling water.
-Use fresh lemon juice for garnish to enhance the flavor.
Equipment
- Large pot with lid
- Slotted spoon or spatula
- Food thermometer
- Cutting board
- Tweezers for deboning (optional)
- Measuring spoons
- Knife
Shopping List
- [ ] Carp fillet, 500g (~$5) — Choose fresh, firm fish with no smell for best taste and safety.
- [ ] Black peppercorns (~$0.50) — Fresh whole peppercorns add better flavor than pre-ground.
- [ ] Bay leaves (~$0.20 for a pack) — Dried bay leaves enhance the aroma.
- [ ] Lemon (~$0.50) — Fresh, ripe lemon for zest and garnish.
- [ ] Fresh parsley (~$0.80) — Optional for garnish, pick vibrant green leaves.
Total approximate cost: $7
FAQ
How do I know when the carp fillet is fully cooked?
Check that the internal temperature reaches 63°C (145°F) using a food thermometer. Alternatively, the fish should be opaque and flake easily with a fork.
Can I use frozen carp fillet for this recipe?
Yes, but thaw it completely in the refrigerator before cooking. Cook immediately after thawing to ensure safety.
What if I don't have a food thermometer?
Look for opaque, flaky texture in the cooked fish. When the flesh separates easily with a fork and looks white or light opaque, it is generally done.
Can I add other herbs or spices while boiling the fish?
Certainly! Adding a clove of garlic, dill, or parsley to the boiling water can infuse extra flavor.
How should I store leftover boiled carp fillet?
Place leftovers in an airtight container and refrigerate within 2 hours. Consume within 1-2 days for best quality and safety.