photo: niftyrecipe.com

Fried Crucian Carps in Flour

Name: Fried Crucian Carps in Flour
Ingredients: 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

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.

Ingredients

20 min

2 servings

Ingredients

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

Steps

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.