Carp fried in a frying pan

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to fry carp in a frying pan? Prepare everything you need for the recipe. I used freshly caught fish. If you are preparing store-bought carp, make sure it is fresh. You can also use a frozen carcass for the recipe. To do this, remove it from the freezer in advance and defrost it. So, gut the fish, clean it of scales and remove the gills.

2. STEP 2

   

   The head can be fried or frozen along with the tail and fins, and later you can prepare aromatic fish broth or cook fish soup. Cut the carcass lengthwise into two layers. Cut each half into pieces about 3-4 centimeters wide.

3. STEP 3

   

   Salt and pepper each piece with ground black or allspice on both sides. If desired, use other favorite spices or dry fish seasoning at this stage.

4. STEP 4

   

   Roll the carp on all sides in flour.

5. STEP 5

   

   Heat refined vegetable oil in a thick-bottomed frying pan. How to 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 skin side first. Cook the fish for 5 to 7 minutes over high heat.

6. STEP 6

   

   Next, turn the pieces over to the other side, reduce the stove flame slightly and bring the carp until cooked, frying for about 10-15 minutes. At this stage, you can cover the pan with a lid, I usually don’t do this, and the fish is perfectly fried in 7-10 minutes.

7. STEP 7

   

   Place the finished pieces on a napkin or paper towels to remove excess oil. Serve fried carp with fresh herbs, vegetables and all kinds of salads.

Comments on the recipe

Natalia M

11.09.2023

5

Our family loves fish, including fried fish. I took the fish out of the freezer; they had been storing it in the spring. First I defrosted it in the refrigerator, then washed it and cut it into pieces. It was frozen already cleaned and gutted. In addition to salt and pepper, I sprinkled lemon juice on the fish; I think it gives it extraordinary freshness and a pleasant taste. I didn’t start frying right away, I left it to marinate for 15 minutes. The finished fish was eaten immediately hot for dinner. Usually I also put fried onions on top, but this time I didn’t. Served with vegetable salad. In the morning, fried carp was also very tasty, both cold and heated. A very tasty dish, although carp is good in any form)