How to fry crucian carp to get rid of small pits

This fish of the carp family is probably the most common in our reservoirs. It is tasty, but terrifyingly bony. Therefore, the question of how to prepare the crucian carp, So that consumers do not choke during a meal, very much for beginners. Milling like a herring, the carcass of this fish will not work - you remove large ribs, but the problem is not in them. Countless small and thin longitudinal fork-shaped bones will still lodge in the pulp, so that the more you will plunge into your larynx, when you will enjoy the divine taste of the crucian carp.

But there is a way out! And a tool that can tell us how to fry the crucian carp Correctly, came up a long time ago (probably back in the Neolithic period). It's just like all ingenious. But let's start in order. First we'll clean the fish. Removing scales with carp is a rather tedious business, but one must overcome laziness. Now you need to gut the carcass. Especially pay attention to scraping the black film from the inside of the abdominal cavity. If you do not, the fish will be bitter. For the same purpose, rinse it thoroughly under running water.

Many housewives to the question of how to fry the crucian carp - With or without a head, answer: "Of course, with a head." Yes, a small fish is more convenient and more aesthetically fry entirely. But if you caught the crucian in the Dnieper-Bugsky Liman, where the individuals reach 2-3 kg, then such a monster should be decapitated and chopped into pieces. Cut the fins and tail, for the joy of the cat. Gills, if you still have strength after scaling, you can also pull it out.

Now it's time to reveal the main secret - how to fry the crucian carp Without small bones. With a sharp knife we make cross-shaped incisions along the whole range of the fish. Particularly zealous in the area of the tail - there are many small bones. You will hear how they crunch under the spear. The side of the fish should be cut out by rhombuses. First we make parallel incisions, and then - perpendicular. The same procedure is repeated, turning the carp into the other side. Then the carcasses slightly salted and left for half an hour. Thus, the bones soften under the action of brine.

But that's not all. You need to know how to fry the crucian carp In oil. This case requires a full cast iron frying pan. We put it on the fire, reheat it, pour sunflower or corn oil. It should be a lot, so that the fish was roasted, as it were, deep-fried. Thus, the fat "will get the fish to the bones" and they will crunch on the teeth, and not stab in the gums and throat. Lean oil should be well heated: do not spread the carrots in a frying pan, until smoke appears over it.

Now the question: how delicious to cook carp? Usually it is dumped in flour with black pepper or in semolina before putting it in a frying pan. But you can fry this fish without any breading. Try the oil on which you are going to fry the carp, squeeze a clove of garlic through the press and add a little fresh ginger. Spicy fragrant oil will give the dish an oriental shade. A ready-made fish should be sprinkled with lemon or lime juice and sesame oil. Very delicious caramels are obtained if before roasting them for half an hour in a mixture of mustard and soy sauce, and then zapanirovat in flour.