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.
Ingredients
- River fish (roach, crucian carp, chebaki, perch)
- Salt
- Wheat flour
- Corn flour
- Ground black pepper
- Vegetable oil
- Lemon juice
Directions
- 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!
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