How delicious to fry the carp? This question is asked to themselves by many mistresses whose husbands periodically bring them from fishing this bony fish. It should be specially noted that there are a lot of ways to prepare such a product at the moment. However, the simplest and easiest is the standard roasting in flour. But in order not to repeat, below we present to your attention the original recipe for cooking fish with pickled onions in lime juice.
Necessary ingredients:
The process of processing the main product
Before frying the carrots in a frying pan, theirshould be carefully processed. This requires taking 1.5 kg of fish, clearing it of all the viscera (including the dark membrane of the peritoneum), fins and scales (head and tail should be left).
Preparing a marinade for a fish product
Forming a dish
Before frying the crucian in a frying pan,Purified fish belly should be filled with marinated onion and fresh herbs. However, before that, the river product must be sprinkled with salt and ground pepper. Also on the surface of the fish, it is necessary to make shallow incisions, where later it is recommended to place grated or chopped cloves of garlic.
How to fry the carp in a frying pan: heat treatment of the dish
Correct feed to the table
Roasted on both sides of the carcasses requiredput on a plate, which is recommended to cover with lettuce in advance. On top of the fish it is desirable to decorate with mayonnaise (a thin trickle from the package), leek and other herbs. Such a dinner can be served to the table and separately, and along with a garnish in the form of boiled or roasted potatoes.
Helpful advice
If there are too many carasses, then it is recommended to fry them in a frying pan for 2 or 3 pieces (depending on the size). So they do not stick to each other and are well prepared.
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