Composition / ingredients
Step-by-step cooking
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Freshly caught carp must first be gutted and the gills removed from them. Then the fish should be thoroughly washed and rolled in flour, which should first be filled with pepper and salt. Put the crucians panicked in this way in a hot frying pan with a lot of oil and fry until a golden crust appears.
After you fry the crucians, put them in a baking dish (if you have a deep cast-iron frying pan, it will also work), cover with rings of fried onions and pour mayonnaise.
Put the prepared form in the oven (or, if you have a frying pan, cook the dish on the stove under the lid).
That's all, it remains only to get and eat it. Just be prepared for the fact that after your household tries this food, they will demand it on the table with enviable regularity.
Caloric content of the products possible in the composition of the dish
- Boiled crucian carp - 102 kcal/100g
- Fresh carp - 87 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
