Fried carp in pieces in a pan. Fish recipe
carp – 1500 g;
juice of one lemon;
salt – 1 tbsp. L.;
breadcrumbs with bitters – 2 tbsp. L.;
wheat flour – 1 tbsp. L.;
ghee for frying (or oil).
Today we will learn how to fry carp in pieces in a frying pan. Buy only fresh and large carp. Larger carp are not only tasty, but also have less scales and larger bones. A carp that is neither too small nor too big is best suited. The ideal weight is about 1400-1800 g. Small carp are more difficult to handle and have many small bones.
The process of cooking fried carp in a pan.
- Remove the scales from the carp and thoroughly wash the whole fish (do not forget the slit on the belly). Dry the carp with a paper towel. If your carcass had a head, cut it off. Then cut off the tail and fins. All that remains is to cut the carcass into pieces about 2,5 cm wide. Use a large and sharp knife.
Rub each piece with salt. Place the pieces of fish rubbed with salt in a deeper dish (glass or ceramic). Drizzle with juice squeezed from one lemon. Massage pieces of fish for a while. Set the bowl aside for 30 minutes. After that, you can fry the carp.
Cooking time: 10 minutes
Preparation time: 50 minutes
Kitchen: Ukrainian
Description: Fried carp in pieces in a pan – a cooking recipe with step-by-step photos
