Any person can handle the heat of crucian carp. Even those who have no idea what fishing is or how to fish correctly. But we suggest repeating a special recipe for crucian carp. You just have to follow all the recommendations and conditions for the dish to be one hundred percent successful. Everyone who tries these fried crucian carp will be surprised. After all, there is not a single small bone in the fish. And all because it was prepared and fried according to special rules.
We recommend repeating this recipe for crucian carp to mothers who are once again coming up with something healthy to feed their offspring. River fish is an indispensable product for the body of growing children. You don’t have to worry that when you eat the crucian carp, the bone will get stuck in the neck. Apart from the large costal and spinal bones, the child will not find a single bone.
Believe me, no chef can cook river fish better. And all because he does not know the unique secrets from this recipe for crucian carp. Let's start cooking to serve this amazing and delicious dish on the table for dinner!
Marinating time – 30 minutes, frying – 20 minutes.
Ingredients
Ingredients needed for 6 servings:- fresh crucian carp – 6 pcs.;
- corn and wheat flour - 2 tbsp each. l.;
- semi-sweet white wine – 1 glass;
- salt, ground pepper - to taste.
Cooking crucian carp
1. First we clean the crucian carp from scales, gut it and wash it. We will be especially careful to wash the inside of the fish. Transfer the crucian carp to a large bowl. Pour in the normal amount of wine, mix and, sealing with film, leave for half an hour. Every 5 minutes, shake the fish in the bowl so that it is evenly soaked in the wine bouquet.
2. After the wine, blot the fish with napkins and place it on the board. Using a sharp knife, starting from the tail itself and moving along the ridge to the head, apply notches. It is important that the incisions are located close to each other. We will perform a similar manipulation by turning the crucian carp over on the other side.
3. Salt and pepper the crucian carp. After 5 minutes you can start frying the fish. Mix wheat and corn flour.
4. Place a frying pan with vegetable oil on the stove. While it is heating up, dip the fish in flour breading and place on the roasting pan.
5. Fry until golden brown on one side first.
6. Carefully turn over and fry the crucian carp on the other side.
7. After frying, remove the fat from the fish with a napkin. Now you can serve and serve the treat.
Cooking tips
1. You can cook any river fish, except pike, without bones using this method. You should always be careful with a predator when taking a sample.
2. Fry crucian carp over medium heat. Do not pour too much oil on the fryer, otherwise the fish will turn out tasteless and greasy.
3. It is important that the distance between the notches is about 1 mm.
4. You can soak crucian carp in dry wine. In this case, the fish will turn out with a noticeable and pleasant sourness.
