Succulent Boiled Whole Carp – A BBQ Delight
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat10gram
Protein40gram
Ingredients
- Whole fresh carp (cleaned and gutted)1 piece
- Water (for boiling)3 liters
- Salt2 tbsp
- Black peppercorns1 tbsp
- Bay leaves2 pieces
- Garlic cloves (smashed)4 pieces
- Lemon (sliced)1 piece
- Fresh dill (optional)a few sprigs n/a
This recipe guides you through boiling a whole carp safely and thoroughly, perfect for BBQ enthusiasts who enjoy fresh fish. With simple ingredients and clear steps, even beginner cooks can create a flavorful carp ready for grilling or serving as is. Total ingredient cost is about $15, €13, £11, or ₹1200, with approximately 350 calories per serving. This dish fits well in a balanced diet and is of medium difficulty, requiring about 45 minutes including preparation and cooking time.
Preparation instructions
Prepare the Carp
1Rinse the whole carp thoroughly under cold running water, ensuring it is cleaned both inside and out. Remove any remaining scales if needed for a cleaner finish.
Fill Pot and Add Ingredients
2In a large pot, add 3 liters of water, salt, black peppercorns, bay leaves, garlic cloves, and lemon slices. Bring the water to a boil over high heat. This aromatic poaching liquid will infuse the fish with flavor.
Add the Carp to the Boiling Water
3Carefully place the whole carp into the boiling water. The water temperature will drop; adjust heat to maintain a gentle boil. Boil the carp for 20-25 minutes.
Check for Doneness
4The internal temperature of the thickest part of the carp should reach at least 63°C (145°F) to be safe for consumption. Use a food thermometer inserted into the thickest part to check. The flesh should be opaque and flake easily with a fork.
Remove and Serve
5Once fully cooked, carefully remove the carp from the pot using tongs or a slotted spoon. Let it rest for a few minutes. Serve with fresh dill garnish and your favorite side or proceed to grill for BBQ flavor enhancement.
Cooking Tips
-If you want a smoky flavor, after boiling, lightly grill the carp over medium heat for 5 minutes on each side.
-Avoid cross-contamination by using separate cutting boards and utensils for raw fish and other ingredients.
-Use a large enough pot so the carp can be fully submerged for even cooking.
-Adding a few peppercorns and lemon slices to the boiling water enhances the taste subtly.
Equipment Needed
- Large pot (big enough to hold whole carp)
- Stove
- Food thermometer
- Tongs or slotted spoon
- Cutting board
- Knife
Shopping List
- [ ] Whole fresh carp (~$12) – Choose carp with bright clear eyes and moist flesh.
- [ ] Garlic (4 cloves, ~$0.30) – Use firm, unblemished cloves.
- [ ] Lemon (1, ~$0.50) – Select a fresh, firm lemon.
- [ ] Fresh dill (optional, ~$1) – Look for bright green, fragrant sprigs.
- [ ] Bay leaves (small packet, ~$1) – Dried bay leaves for aroma.
- [ ] Black peppercorns (small packet, ~$1) – For seasoning.
- [ ] Salt (~$0.20) – Use pure salt or sea salt.
Total approximate cost: $15.00
FAQ
How do I know when the carp is fully cooked?
Use a food thermometer; the internal temperature should reach at least 63°C (145°F). The flesh will be opaque and flake easily with a fork.
Can I boil the carp without scaling or gutting it?
No, it's important to gut and clean the carp before boiling to ensure safety and better flavor.
Can I grill the carp directly without boiling?
Yes, but boiling first helps cook the carp evenly and keeps it moist before finishing on the grill for BBQ flavor.
What if I don't have a food thermometer?
Check if the meat flakes easily with a fork and has turned opaque; however, using a thermometer is recommended for safety.