Stuffed fried boneless winter crucian carp with potatoes

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   CLEANING FISH: In order to clean fish using this method, it must be fresh. Fresh fish is easy to clean. Lightly hit the fish on the head to prevent it from moving. To prevent scales from flying all over the kitchen, place the fish in a bowl of water and use a spoon to clean it from the tail against the scales. Hold the spoon at an angle. The armor on the chest of the crucian carp needs to be slightly pryed with a knife near the ventral fins, cut and torn off. Remove the gills.

2. STEP 2

   

   POCKET: Cut the fish lengthwise not in the middle of the belly, as usual, but above the pelvic fin, starting under the pectoral fin, lifting it up. Take out the insides. It made a great pocket for stuffing! Now it won't fall out. Rinse the fish well.

3. STEP 3

   

   SHREDDER: Starting from the tail of the fish, cut as finely as possible to the spine - the width of the plates is 1 mm! Add salt to the shredded fish, grate between the plates, and leave for 20 minutes so that the maximum amount of liquid comes out of the fish. Add mayonnaise or sour cream to the fish, mix and leave to marinate.

4. STEP 4

   

   FILLING: Separate the air bubbles, caviar and liver from the entrails. This filling option is prepared in winter, because... In summer, all the insides are contaminated with fish excrement, and the liver is small, because... The crucian carp only gathers for the winter. Autumn crucian carp is the most delicious! - he ate deliciously for the winter) Poke the bubbles. Beat the liver and fish roe, add finely chopped onions, boiled rice, chicken egg, salt and pepper to taste, mix everything well.

5. STEP 5

   

   STUFFING: Place an air bubble in each crucian carp and fill generously with the filling using a spoon. We cover the filling with the side obtained when cutting the abdomen.

6. STEP 6

   

   FRYING: Heat a frying pan with vegetable oil well. Dip the crucian carp well in flour and place it in the frying pan with its belly turned down. Fry until golden brown over high heat. Do not cover with a lid. Turn the fish over, reduce the heat, cover with a lid and continue to fry until a golden crust appears on the other side. Place the fish on a plate.

7. STEP 7

   

   GARNISH: Turn up the heat again and fry the potatoes, peeled and cut into long strips, in the remaining oil soaked in fish juice to serve as a side dish for the fish. Bon appetit!