Fried carp – a classic Russian cuisine! The fish is surprisingly tasty. And it is not necessary to add during the cooking process sour cream. That is, of course, the recipe is very common. But it will still fish stew. Also good, but you want to roast. Carp in our markets – the phenomenon frequent, from modest size to the real giants that barely includes 12 litre bucket, and the tail is still hanging out there. Such train, of course, only parts, and just better stew with sour cream. Two carp that I'm going to cook, not so huge, everyone fit in the largest pan in my kitchen, the farm. However, the head had to attach next. Giltinane did not detract from the merits of fish – and in the sense of beauty, and certainly in terms of flavour.