Carp is quite a bony fish, but if you use this recipe, then even such a nuance as bones does not become you when eating juicy fish inside and crispy on top. This dish will be a wonderful addition to salads, mashed potatoes or porridges.
Ingredients
Step-by-step cooking recipe
Prepare the fish for cooking. Rinse the carp, peel the husk, cut off the fins, remove the head, rinse again and cut the fish into portioned steaks.
Squeeze the garlic onto the fish, add salt and spices, a little vegetable oil. Mix the fish well and let it stand for 10 minutes so that it is well soaked in the aroma of spices.
Roll each piece of fish in flour and fry in a preheated frying pan for 3 minutes on each side. Take out the finished fish and dry it on a paper towel to get rid of excess fat.
You can serve the fish as a separate dish, sprinkled with chopped herbs and sprinkled with a little lemon, or as an addition to side dishes.
