How to learn how to cook delicious fried crucian carp

Kitchen appliances and utensils:stove, knife, cutting board, basin, plastic bag, frying pan, bowl, spatula.

Ingredients

Step cooking

Carp cleaning

1. We clean fish from scales. We begin to remove the scales from the tail of the fish and end to the head. We clean with a knife, it is better to take a blunt knife, as it is more difficult for them to cut themselves. First, one side of the fish is cleaned of the scales, then the other.
   
2. After removing the scales from the fish, you can remove the eyes, although not necessarily. We cut the fish belly. We do this so that the knife is parallel to the fish, and in no case was directed with a sharp tip inward. So cut from the head to the ventral fins. It is in this place that the gall bladder is located. From the ventral fins and further to the tail, you can cut as you like. All intestines and swim bladder should be removed from the abdomen. If there is, then you can leave caviar or milk. They can then be fried separately. When removing the intestines, try not to damage the gallbladder. If it is pierced, and bile spreads over the fish, then it is easier to throw it away than to continue to clean and cook. The taste will be bitter and nasty. After cleaning, nothing should remain in the belly of the fish after cleaning.
   
3. The last thing to do with the fish is to remove the gills. To do this, cut the jumper with a knife from below between the head and the rest of the body of the fish. The gills are quite easy to remove, the main thing is to pick them up with a knife and just pull them out. After cleaning and before cooking, it is advisable to rinse the fish in clean water. Cleaning larger fish takes 5 to 7 minutes. One medium-sized crucian takes 2-3 minutes.
   

Fish preparation

1. Since crucian carp is bony fish, so that there are fewer bones, you need to make incisions along the ridge. We make deep transverse incisions, up to the ridge, every 0.5 cm. Then, when frying, the bones inside will fry more, and when we eat fish, they will be less noticeable. If the crucian carp is large, then we cut it into pieces.
   
2. Now you need to salt it well outside and in the middle.
   
3. We shift in a bowl. Leave the fish for 10-15 minutes to salt. To the fish add 1 tbsp. l mayonnaise, coat them all the pieces.
   

Breading

In a plastic bag, pour 2 tbsp. l semolina. There we add 2 tbsp. l flour. Shake the bag so that the cereal mixes with the flour.

Cooking process

1. We put the pan on fire. We are waiting for it to warm up. Pour vegetable oil into a hot pan, let it warm up.
   
2. In a bag with a breading, put all the pieces of fish.
   
3. We align the bag, blow some air into it, twist it and shake it. The fish turned out to be exactly boneless from all sides. Put fish pieces in the pan.
   
4. To make the fish crisp, do not close the pan with a lid. Fry fish on all sides for about 5 minutes on each side.
   

Video recipe

In this video you will see how to cook fried crucian carp. What incisions to make in the fish so that the bones are fried and less felt. In which breading to roll, to get a crispy fried crust.

It turned out very tasty, very fragrant, with a minimum of bones, fried fish.

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