Fried crucian carp

Fish 570 Last Update: Jul 20, 2021 Created: Jul 20, 2021 0 0 0
Fried crucian carp
  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Easy
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Crucian carp is a fish from the carp family. In the Rostov region, crucian carp are caught in many reservoirs. My husband and I catch crucian carp, mainly in the Dead Donets River and in the Don. We call carp "hybrids". Fried crucian carp is simple and delicious!

Ingredients

Directions

  1. Our catch. Crucians were caught in the river. Dead Donets. Clean the carp from scales, remove the gills and entrails. Wash thoroughly inside and out, changing the water several times.
  2. Dry the prepared fish with paper towels. Since there are many small bones in the crucian carp, it is necessary to make cuts on the fish. Thus, we sort of cut through these bones, and in the process of frying they languish in oil. Incisions can be made in two ways. 1 - oblique cuts to one side and the other. The depth of the incisions is approximately 0.3 - 0.5 cm.
  3. The second method is frequent straight cuts along the entire length of the carp carcass.
  4. Cut large carp into pieces. Season with salt, pepper and flour.
  5. Heat the vegetable oil well. Lay out the fish pieces. Fry on one side first.
  6. Then turn the fish over and fry. In the process of frying, I turn the fish several times from one side to the other so that it is well-done and rosy.
  7. I fry the smaller carp whole. Also from the beginning on one side.
  8. Then I fry on the other side. I turn it over several times during frying.
  9. Fried crucian carp are ready. Put them on a plate and serve. Bon Appetit!

Fried crucian carp



  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Easy

Crucian carp is a fish from the carp family. In the Rostov region, crucian carp are caught in many reservoirs. My husband and I catch crucian carp, mainly in the Dead Donets River and in the Don. We call carp "hybrids". Fried crucian carp is simple and delicious!

Ingredients

Directions

  1. Our catch. Crucians were caught in the river. Dead Donets. Clean the carp from scales, remove the gills and entrails. Wash thoroughly inside and out, changing the water several times.
  2. Dry the prepared fish with paper towels. Since there are many small bones in the crucian carp, it is necessary to make cuts on the fish. Thus, we sort of cut through these bones, and in the process of frying they languish in oil. Incisions can be made in two ways. 1 - oblique cuts to one side and the other. The depth of the incisions is approximately 0.3 - 0.5 cm.
  3. The second method is frequent straight cuts along the entire length of the carp carcass.
  4. Cut large carp into pieces. Season with salt, pepper and flour.
  5. Heat the vegetable oil well. Lay out the fish pieces. Fry on one side first.
  6. Then turn the fish over and fry. In the process of frying, I turn the fish several times from one side to the other so that it is well-done and rosy.
  7. I fry the smaller carp whole. Also from the beginning on one side.
  8. Then I fry on the other side. I turn it over several times during frying.
  9. Fried crucian carp are ready. Put them on a plate and serve. Bon Appetit!

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