Description
The carp has one big disadvantage, but rather many minor defects in bones. You can, of course, take a magnifying glass and tweezers and two hours to sit and tweak these bones. And you can prepare the fish here. Only you need to choose not the sharpest knife and the most stupid and easy to inadvertently penetrate the skin, because fish meat is so soft and delicate. I think many know this trick, but I remind you, and for whom it will be a novelty. It's called "bump& quot; carp. Very simple and very tasty! The Council had learned from the Book Deli. From the head, backbone and fins turned out marvelous fish soup.
Ingredients
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Carp
1 piece
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Flour
2 Tbsp
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Starch
2 Tbsp
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Salt
-
Vegetable oil
5 Tbsp
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Lemon juice
1 tsp
Cooking
The fish is cleaned of scale, gut, remove the head and fins.
Very sharp foot with a thin blade to gently cut the fish into 2 fillets. Then, armed with a not too sharp knife on the surface of the fillet to make make a diagonal grid, neatly cutting through the flesh to the skin, but the skin be careful not to damage. Sprinkle with salt, sprinkle with lemon juice and let soak 10 minutes.
Mix the flour with starch. Roll fillet in the mixture.
In a large wide frying pan, heat the oil and fry the fillets for three minutes on each side. If you like very fried and crispy, the oil should take more, not less than 0.5 liters and fry in deep fat. Us and it was delicious.
Such a fillet is recommended to serve honey-chesney sauce. To do this, mix finely chopped garlic with 2 tablespoons of liquid honey, add red chili pepper, pour half a Cup of water and 1 tbsp vinegar, bring to a boil, and add 1 tbsp corn starch diluted in water, cook until thick. I cooked the sauce, but we did not like it.
Fillet and gently shift on a dish, decorate according to your taste and desire for vegetables and herbs.
Tasty, but the bones and not. Bon appetit!
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