Shaggy carp

Cookinero 4 Apr 2025

Carp in Chinese is called "shaggy" for its appearance, vaguely reminiscent of tousled hair. The dish looks very original and authentic, and it tastes excellent. The main secret of the dish is to create transverse cuts. Hot oil gets into the cuts, boils small bones and keeps all the juices inside. In the original, carp is served with sweet and sour sauce, but in this recipe it is suggested to serve teriyaki sauce with it, which does not spoil the dish at all.

How to cook Shaggy carp

Step 1

Shaggy carp

Make crosswise cuts on each fillet without cutting the skin.

Step 2

Shaggy carp

Now make longitudinal cuts at intervals of 1-1.5 cm. You should get a kind of “fringe” of carp meat.

Step 3

Shaggy carp

Pour rice wine over the carp, add salt and pepper. Or put it in a bowl and marinate in this marinade for 15 minutes.

Step 4

Shaggy carp

Pour oil into a saucepan (ladle) and heat it to 170-180°C. Or use a deep fryer.

Step 5

Shaggy carp

Dip the carp in egg, roll in starch and place in well-heated oil.

Step 6

Shaggy carp

Fry the carp for 3-4 minutes until golden brown. Place the finished carp on a paper towel to remove excess oil. Serve the fried carp with teriyaki sauce. Garnish the plate with a lemon wedge and chili slices.

Shaggy carp - FAQ About Ingredients, Baking Time and Storage

Yes, you can use dry sherry, sake, or mirin as a substitute for rice wine. If alcohol-free, try a mix of white grape juice and vinegar.
Use a gluten-free starch (like cornstarch or potato starch) for coating the carp, and ensure your teriyaki sauce is gluten-free certified.
Store in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer to maintain crispiness.
Yes! Coat as directed, then bake at 200°C (400°F) for 12-15 minutes until golden. Spritz with oil for crispiness.
Serve with steamed jasmine rice, stir-fried vegetables, or a light cucumber salad for balance.
Yes, firm white fish like cod or sea bass work well. Adjust cooking time based on thickness.
Ensure oil is hot enough before adding fish, and avoid overcrowding the pan to maintain temperature.
Freeze cooked carp for up to 1 month. Reheat in an oven at 180°C (350°F) until crispy and heated through.

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