Fried crucian carp is the simplest, fastest, and most importantly delicious dish that can be served for dinner. It is not difficult to prepare tender river fish with a crispy crust; even inexperienced housewives or novice cooks can do it. To prepare this dish, always take fresh (recently caught or live) crucian carp, then the fried fish will turn out really tasty (fried crucian carp that was previously frozen does not turn out as tasty).
Ingredients:
- - crucian carp – 500 g;
- - flour – 4 – 5 tbsp. l.;
- - vegetable oil - for frying;
- - salt - to taste;
- - ground black pepper - to taste.
Preparation of fried crucian carp:
1. I always try to choose the same size crucian carp for frying so that they are evenly fried during the cooking process. I clean the fish of scales, carefully cut the belly and take out the insides (along with the gills), and then thoroughly wash each fish under running water (especially inside the carcasses).
2. I put the washed crucian carp in a bowl, and first squeeze them well so that there is no excess water.
3.Then salt and pepper (usually I add allspice, but you can replace it with black ground pepper or even add seasoning to the fish) to taste.
4. Next, I sift the flour onto a plate (so that there are no lumps in it), and dip each crucian carp in flour on all sides.
5. I pour vegetable oil into the frying pan (I always use refined, odorless oil), heat it well, and only then put the crucian carp rolled in flour into the frying pan.
6. Fry the crucian carp until golden brown on both sides. As a rule, I fry the fish over medium heat so that it is well cooked but not burnt. I put the finished fried crucian carp on a plate and serve it hot.
