photo: Fried Crucian Carps

Fried Crucian Carps

Crucian carp is a delicious river fish with a pleasant sweet taste. The only disadvantage of this fish is the presence of many small bones. Today I will tell you how to cook fried crucian carp (recipe on a frying pan) to get rid of unpleasant bones. As a result, the fish is very tasty and fragrant. Semolina gives the fish a crisp golden crust. Choose fresh fish with elastic meat and pink or red gills for the recipe.
30 min
3 servings


  • Crucian carp
    3 pcs
  • Lemon
    0.5 pcs
  • Semolina
    4 tbsp
  • Dried basil
    0.25 tsp
  • Vegetable oil
    50 ml
  • Dill
    20 g
  • Salt
    - to taste


  • 1. Wash the fish and clean from the scales. Cut off the gills and fins, remove the insides. With a sharp knife, let’s make parallel cuts from the ridge to the belly on both sides at a distance of 5 mm from each other. Thus, we cut all the small bones and during frying in a frying pan they will become soft and will not feel in the finished dish. Pour the fish with lemon juice.
  • 2. Rub crucian carp carcasses with salt and seasonings. Put dill stems inside the fish so that fried crucian carps become fragrant.
  • 3. Coat the fish in semolina.
  • 4. Transfer the fish in a frying pan with pre-heated vegetable oil. Fry crucian carps on a medium heat to a golden crust on both sides.
  • 5. Put the finished fish on a plate covered with paper towels to remove excess oil. Fried crucian carp is ready! Serve the fish in hot form, supplemented with your favorite side dish or fresh vegetable salad.

    Bon Appetite!
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