Ingredients for Making Grilled Crucians
- Fresh crucian fish 3 pieces (medium, total weight 1 kilogram)
- Wheat flour 200 grams
- Salt to taste
- Ground black pepper to taste
- Vegetable oil as needed
- Main ingredients: Crucian carp, Flour
- Serving 3 servings
- World Cuisine
Fish scraper, Knife, Cutting board, Deep bowl, Plate, Stove, Frying pan (cast iron or non-stick), Kitchen spatula, Large flat dish
Cooking fried crucians:
Step 1: prepare the fish.
First of all, we wash crucian carp from mucus under a stream of cold running water.
Then we clean the fish carcasses from the scales with a scraper, rinse it again and put it on a cutting board (preferably wooden).
We take one crucian carp and make a small cut under the head of the fish. Very carefully cut his abdomen from head to tail. Carefully remove the insides, being careful not to crush the gallbladder. It contains bitterness and if it gets on fish meat, then the taste will be spoiled! To rehabilitate such a fish is practically impossible, except to cut off the contaminated bile part.
Then we clean the inner sides of the ribs from the black film.
Feathers and fins can be left optional, and if you decide not to cut off your head, then you need to remove the gills from under the gill covers.
After we make parallel incisions from the ridge to the belly on the fish carcass, the distance between each should be no more than 1 centimeter. In this way, we cut the small bones located along the entire ridge, which during the heat treatment with hot oil simply “fry”.
In the same way we clean the remaining crucian carp. Wash them again under water, dry them with paper towels, transfer to a deep bowl and salt. At the same time, do not forget that the crucian carp are incised and now the main thing is not to oversalt! We leave the fish in this condition for 15 - 20 minutes.
Step 2: prepare the breading.
Meanwhile, pour about 200 grams of wheat flour into a large flat plate and add black ground pepper to taste. Mix them with clean fingers until a homogeneous consistency.
Step 3: fry the fish.
Now put on a medium fire a cast-iron frying pan and pour vegetable oil into it, its level should be at least 5 millimeters. While the oil is warming up, we roll the bread in breaded bread from all sides and inside.
As soon as the pan is heated and light smoke appears over its surface, put the carcasses of fish into the hot oil, reduce the temperature of the stove to moderate heat and fry the crucian carp on both sides to a golden crisp.
Total cooking time should fluctuate from 17 to 20 minutes, during such a rather lengthy heat treatment, “opisthorchiasis” (worms, parasites) are destroyed, mainly they are found in river fish.
After your fish acquires a ruddy, almost brown crust, transfer it with a kitchen spatula to a large flat dish and serve.
Step 4: serve the fried crucian carp.
Fried crucians are served hot with bread. If desired, the dish can be supplemented with such side dishes as mashed potatoes, fresh vegetables salad, sliced pickled vegetables. Enjoy a delicious and simple meal!
Enjoy your meal!
- This type of fish has a specific river smell, which not all people like. Therefore, before frying it can be poured with lemon juice or do the same, just before serving.
- In addition to black pepper, you can add any other dried spices that are used in cooking fish dishes to flour.
- Flour can be replaced with breadcrumbs or semolina finely ground, it does not affect the taste of the finished fish, except that the crust will be more crispy.
- In order to make the fish more fragrant, before breading and roasting you can stuff each crucian carp with onion rings, sprigs of lemongrass, parsley or dill.