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.
Ingredients
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Crucian carp1 kg
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Lemon0,5 pcs
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Whole wheat flour150 g
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Salt1 tbsp
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Black pepper- to taste
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Vegetable oil100 ml
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Parsley- to taste
Steps
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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.
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2. Pour prepared fish with lemon juice.
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3. Rub carps with a mixture of salt and black pepper. Leave the fish for 15 minutes to marinate and soak aroma of spices.
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4. Then bread fish in wheat flour. Due to this, a golden crust forms when frying fish.
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5. Put the crucian carps, breaded in flour, in a frying pan with hot vegetable oil.
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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.
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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.
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8. Bon Appetit!