How to fry the carp in a frying pan in the original way?

How delicious to fry the carp? This question is asked to themselves by many mistresses, whose husbands periodically bring them from fishing this bony fish. It is worth mentioning that there are a lot of ways to prepare such a product at the moment. However, the simplest and easiest is the standard roasting in flour. But in order not to repeat, below we present to your attention the original recipe for cooking fish with pickled onions in lime juice.

How to fry the carp in a frying pan with onions and garlic?

Necessary ingredients:

• Fresh greens, namely dill, leek and parsley - a large bunch;
• Freshly caught carp - 1,5 kg;
• Wheat flour - a full glass;
• Lime - 1 fresh fruit;
• Small garlic - 6 denticles;
• Medium bulbs - 2 pcs .;
• Ground pepper and salt - at your discretion;
• Sunflower oil - for roasting fish.

Process of processing the main product

Before frying the carrots in a frying pan, they should be carefully processed. This requires taking 1.5 kg of fish, clearing it of all the viscera (including the dark film of the peritoneum), fins and scales (head and tail should be left).

Preparing a marinade for a fish product

To learn how to fry the carp in a frying pan in an original way, you should remember the culinary secret that any fish flavored with lemon or lime juice becomes much tastier and smoother. In this regard, you need to take 2 medium bulbs, peel them from the husk, cut into thin half rings, and then sprinkle with freshly squeezed lime juice. In order for the vegetable to absorb the sourness of the fruit, it is recommended to cover it and leave it for 15 minutes.

Forming a dish

Before frying the crucian in a frying pan, the purified fish belly should be filled with marinated onion and fresh herbs. However, before that, the river product must be sprinkled with salt and ground pepper. Also on the surface of the fish you need to make shallow incisions, where later it is recommended to place grated or chopped cloves of garlic.

How to fry in the frying pan: heat treatment of the dish

After the fish has been processed and prepared for further roasting, it is necessary to put a large pan on the stove, pour in some sunflower oil and slightly warm it. Further it is required from all sides to roll carp in wheat flour and alternately lay them in hot dishes. When the bottom of the fish is browned, it must be carefully turned with a spatula, and then covered with a lid and stand on average heat for about 8-9 minutes.

Correct feed to the table

Roasted on both sides of the carp is required to put on a plate, which is recommended to cover with lettuce in advance. On top of the fish it is desirable to decorate with mayonnaise (thin trickle from the package), leek and other herbs. Such a dinner can be served to the table and separately, and along with a garnish in the form of boiled or roasted potatoes.

Helpful advice

If there are too many carasses, they are recommended to be fried in a frying pan for 2 or 3 pieces (depending on the size). So they do not stick to each other and are well prepared.