Kitchen appliances and utensils: stove, kitchen scales and other measuring accessories, a large-diameter frying pan, a rectangular plastic container, a sharp knife, paper towels, a cutting board, flat plates, a small strainer.
Ingredients
| Components | proportions |
| medium-sized crucian | 4 things. |
| lemon | half |
| salt | optional |
| ground black pepper | optional |
| wheat flour (for breading) | 100-130 g |
| refined sunflower oil | 40-60 ml |
| large onions | 1 PC. |
Step cooking
Prepare the fish
- Thoroughly wash 4 crucian carp under cold running water. Using a sharp knife, we clean the scales. Along the abdomen we make a longitudinal incision, and then carefully remove the insides. We pay special attention to the black film, since it can spoil the dish, giving it an unpleasant smell and a bitter taste.
- Rinse the fish again with cold water, and then dry it thoroughly with paper towels. With a sharp large knife we make frequent incisions on the dorsal part of the crucian carp. The incisions should reach the ridge itself, while we try not to damage the ridge. Turn the crucian to the other side and repeat the procedure.
- Squeeze the juice from half a lemon, and then filter it through a fine strainer or gauze. Salt the prepared fish on both sides, pepper and sprinkle with lemon juice in accordance with personal taste preferences.
- We put pickled crucian carp in a plastic container and seal it tightly with a lid.
- We send the fish to the refrigerator for at least 1 hour so that it is well pickled.
Fry fish
- Pour 20 ml of refined sunflower oil into the pan. Let the oil warm thoroughly over medium heat.
- Pour 100-130 g of wheat flour into a small bowl. Take pickled crucian carp and roll it in flour on both sides. We spread the fish on a hot oil and fry it until a brown crisp appears.
- In the process of roasting, turn the crucian over several times and add sunflower oil if necessary.
- While the fish is preparing, peel the large onion from the husk and cut into half rings of medium thickness.
The final stage
Put rosy fish on a paper towel that absorbs excess oil. As soon as all the crucians are fried, put the chopped onion in the same hot oil. Fry the onion over medium heat until golden brown. Serve the fish on flat plates with fried onions.
Video recipe
Having carefully examined the presented video material, you will fully understand the simple technology of roasting fresh crucian carp.
Other fish recipes
Oven fish with rice
Oven fish and potatoes
Fish marinated with carrots and onions
Pan-fried flounder
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