Fried River Fish

by Editorial Staff

Delicious fried river fish. The golden and crispy crust is the most delicious in such fish, and the fish itself is awesome. I’ll tell you a secret of how to make sure that the bones are not felt and interfere with enjoying the taste.

Summary

Course	Main Dish
Cuisine	Russian

Ingredients

Instructions

We will wash and gut the fish, clean it from the scales. And here’s a little trick: cut the meat into strips to the ridge. Do you feel how small bones crunch under the knife?
Then, when you fry the fish, from the hot oil through the cuts, they will completely soften, and will not be felt. The ribs, of course, will not dissolve, but they do not interfere.
Cut the upper half of the fish. Then add salt and pepper to the fish. Here, too, subtlety, such a fish needs less salt, do not oversalt.
Dip it well in the flour, I like to bread it in a mixture of wheat and corn, shake off the excess and send it to the pan.
Fry until golden brown and put on a paper napkin so that the skin does not soften and excess oil is absorbed.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.