Carp fried in corn flour in a frying pan

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to fry carp in cornmeal? Prepare all the necessary ingredients. It is advisable to buy live fresh fish, since it is difficult to judge freshness and quality from frozen fish. Use any spices that suit the fish. Corn flour can be replaced with wheat flour or breadcrumbs.

2. STEP 2

   

   If the carp is frozen, defrost it in advance. To do this, first keep it in the refrigerator for about 6 hours, then another 1-2 hours in the room. If not properly defrosted, cooked fish may become dry. Remove the scales and remove the entrails from the fish. Cut off the head and fins. Then rinse the carp well in running water. Dry with paper towels to remove unnecessary moisture. If you plan to fry the head too, be sure to remove the gills.

3. STEP 3

   

   Cut the carp into portions approximately 1-1.5 cm thick. Pieces that are too thick will take a long time to fry. Rub the fish with salt on all sides and leave to salt for 5 minutes.

4. STEP 4

   

   Then rub with spices. I recommend not to overdo it with spices, so as not to overwhelm the taste of the fish. I only took black ground pepper.

5. STEP 5

   

   Heat a frying pan with vegetable oil over medium heat. There should be enough oil to coat the bottom of the pan. To get a golden brown crust and juicy fish, it needs to be breaded. Bread the fish immediately before placing it in a heated frying pan so that the top layer does not have time to get soggy.

6. STEP 6

   

   Place the prepared pieces of fish in the pan at a short distance from each other so that it is easy to turn over. Fry the carp on both sides over medium heat until golden brown. Do not try to turn the fish over for the first 5 minutes so that the breading has time to set and does not fall off. There is no need to cover the pan with a lid.

7. STEP 7

   

   To remove excess oil from fish, place fried pieces on a plate covered with paper towels.