When buying fresh carp, the gills pay special attention, they should have different shades of red and not be stuck together. Eyes should be clear. The carcass of a fresh carp is resilient and with wet scales, without any additional damage. Fresh carp is a very tender and very tasty fish. If at least once you try it, then love forever. And cooking it is easy.
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To prepare this dish you need to take:
- 1 carp weighing 1-1.5 kg,
- 0.5 cups of olive oil,
- 0.5 cups of wheat flour
- salt,
- black and red ground pepper as desired.
Cooking method:
Take the fish, remove the scales, remove the offal, cut off the head, all the fins. Take out all the bones and the ridge. Cut the processed fillet into 4 cm pieces. Take a sharp knife and make notches on the fish slices, sprinkle with salt, ground pepper and put in an enameled bowl in a cool place for half an hour.
Prepare a pot for frying fish, pour oil and heat.
Now cook the prepared slices of fillet, soak it with moisture-absorbing paper, dip on both sides in wheat flour and fry in a saucepan or a deep skillet. After our pieces on both sides acquire a beautiful ruddy color, reduce the heat and bring the frying to the end.
Boiled rice and potatoes are very suitable for garnish. Served on a table with fish, you can beautifully chopped ripe red tomatoes, cucumbers, bell peppers and parsley. A.
Bon Appetit!