Fried Carps
In my opinion, the most delicious fish dish is fried carps in corn flour! Believe me, once you've tried using corn flour instead of wheat flour for breading this fish, you will never go back to white flour - the taste of the dish will be simply divine! Fried carps can be served hot or cold, and the fish bones are cooked so well that you won't even feel them.
Information
Ingredients
- Carp500 g
- Corn flour1 glass (200ml)
- Salt5 pinch
- Vegetable oil100 ml
- Green onion5 spring
Directions
Prepare fresh or freshly caught fish and other ingredients. The main criterion for buying carp at the market or supermarket is their viability. Do not buy fish that appear to be asleep.
Thoroughly clean the fish from the scales, especially near the head. Split open the belly and remove the innards. Rinse the carp inside and out - be sure to remove the black film inside the belly! It is the film that tastes bitter and can spoil the flavor of the entire dish, although bile is often blamed for this. Completely scrape off this film and rinse each fish again.
Make longitudinal cuts on both sides of the carp, about 1.5-2 cm wide along the rib line, but not all the way through. This technique allows the flesh inside to cook, while the bones will fry and be almost unnoticed when tasting the dish.
Salt the fish and rub salt into the cuts on both sides.
Pour fine cornmeal onto a plate or cutting board and bread the fish in it.
Heat vegetable oil in a frying pan by placing the container on the stove. Place the breaded fish in it. Fry for about 3-4 minutes over medium heat and flip it to the other side.
Reduce the heat to a minimum and steam the fish for about 5-6 minutes to ensure the interior is cooked through.
Place the fried carp on a plate, sprinkle with chopped green onions (previously rinsed), and serve immediately. Optionally, you can garnish the fish with boiled potatoes, fresh vegetables, or garlic sauce.
