photo: Fried Crucian Carps in Flour

Fried Crucian Carps in Flour

Many people love fried crucian carps because of their pleasant sweetish taste. The only drawback of this fish is the multitude of small bones. Today I will tell you how to deliciously fry crucians in flour and get rid of unpleasant bones. As a result, the fish turns out very tasty, fragrant, with a golden crispy crust. If desired, fish can be stuffed with onions or greens before frying the carcass.
20 min
2 servings


  • Crucian carp
    1 kg
  • Lemon
    0,5 pcs
  • Whole wheat flour
    150 g
  • Salt
    1 tbsp
  • Black pepper
    - to taste
  • Vegetable oil
    100 ml
  • Parsley
    - to taste


  • 1. Wash and clean fish from the husk. Remove the gills, fins and feathers. Carefully cut the abdomen, remove the insides and carefully wash the fish. Using a sharp knife, make cuts from the ridge to the abdomen at a distance of 5 mm from each other. Due to this, in the process of roasting in a pan, the small bones will become soft and will not be felt in the finished dish.
  • 2. Pour prepared fish with lemon juice.
  • 3. Rub carps with a mixture of salt and black pepper. Leave the fish for 15 minutes to marinate and soak aroma of spices.
  • 4. Then bread fish in wheat flour. Due to this, a golden crust forms when frying fish.
  • 5. Put the crucian carps, breaded in flour, in a frying pan with hot vegetable oil.
  • 6. Fry the fish on medium heat until golden brown. Then, helping yourself with a wooden spatula, carefully turn the fish over and fry the other side. Covering the pan with a lid is not necessary.
  • 7. Place finished fish on a plate, covered with paper towels to remove excess oil. Fried carp in flour can be supplemented with a side dish of mashed potatoes, rice or green salad.
  • 8. Bon Appetit!