Carp fried in a frying pan

For fish lovers, delicious, easy, fast, simple! Carp, fried in a frying pan, is surprisingly easy to prepare and amazingly delicious dish. Juicy fragrant fish will appeal to both adults and children. Offer fish for a family lunch or dinner.

Pearl

Recipe author

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Composition / ingredients

Servings:

Carp

Flour

0.5

Salt

to taste

Ground black pepper

to taste

Vegetable oil

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 16 g

Fats 39 % 13 g

Carbohydrates 12 % 4 g

197 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to fry a carp in a frying pan? Prepare everything you need for the recipe. I used freshly caught fish. If you are preparing a purchased carp, then make sure it is fresh. For the recipe, you can also use a frozen carcass. To do this, take it out of the freezer in advance and defrost it. So, gut the fish, peel off the scales and remove the gills.
Step 2:
The head can be fried or frozen together with the tail and fins, and later prepare fragrant fish broth or cook fish soup. Cut the carcass lengthwise into two layers. Cut each half into pieces about 3-4 centimeters wide.
Step 3:
Season each piece with salt and pepper with ground black or allspice on both sides. If desired, use other favorite spices or dry seasoning for fish at this stage.
Step 4:
Roll the carp from all sides in flour.
Step 5:
Heat refined vegetable oil in a frying pan with a thick bottom. How do I check if the oil is hot enough? Dip the edge of a wooden spatula or the tip of a toothpick into it, if bubbles begin to form around it, then you can start cooking. Send the pieces of carp to fry. Fry the side with the skin first. Cook the fish for 5 to 7 minutes on a high flame.
Step 6:
Next, turn the pieces to the other side, reduce the flame of the stove slightly and bring the carp to readiness, frying for about 10-15 minutes. At this stage, the pan can be covered with a lid, I usually do not do this and the fish is perfectly fried in 7-10 minutes.
Step 7:
Put the finished pieces on a napkin or paper towels to get rid of excess oil. Serve fried carp with fresh herbs, vegetables and all kinds of salads.

Fish cooked in this way is incredibly delicious both hot and cold.

Bon appetit!

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.