How to properly fry large crucian carp in a frying pan

Fried crucian carp in a frying pan is an appetizing and satisfying dish with a golden crispy crust, which is suitable for everyday and festive feasts. It is a pleasure to cook such fish, the main thing is that it is fresh, without the smell of mud and algae.

Ingredients:

• Large crucian carp - 1 pc.
• wheat flour of any type - 80 g.
• salt per 0.5 kg. fish – 10-12 g.
• odorless oil (for frying) – 80 ml.

Instructions for frying fish carcass with step-by-step photos:

1. Using a special device or knife, clean the fish from scales, starting from the tail and gradually moving towards the head. Next, we rip open the abdomen with a sharp knife and take out the entrails, being careful not to pierce the gall sac, otherwise the bile will give the meat bitterness. Thoroughly rinse the crucian carp with cold water inside and out, removing the black film from the walls of the abdomen.

2. So that less oil is needed for frying crucian carp, cut off the fins, tail and head. The cut parts will make a delicious fish soup.

3. To grind the bones, we make deep cuts on both sides of the carcass. Thus, the crucian carp will be well fried.

4.Then rub the carcass with salt and remove for 5-7 minutes so that the flesh is well saturated with salt.

5. Sift the flour onto a flat plate and generously roll the crucian carp in it. Thanks to flour, an appetizing crispy crust is obtained.

6. Heat the oil in a frying pan and carefully lay out the fish, fry on a moderate setting for 5-8 minutes until a golden crust forms.

7. Turn over and continue to fry until golden brown for the same amount of time.

8. Transfer the fried carcass from the frying pan onto paper napkins to remove excess fat.

9. Serve the golden carcass of crucian carp along with your favorite vegetables and herbs as a separate dish or with a side dish of your choice.