"How to fry a large crucian carp so that there are no small bones" - Surprised the guests

Everyone loves fried crucian carp, but there is one problem, if the crucian carp is small, then everything is fine, and when it is large, there are small bones-forks in the ridge. It is they who stop the amateurs, there is nothing worse than such a misfortune stuck in the throat.

The seller refused the profit

When buying, a funny story happened, when I was interested in the pelengas, I found out if they cleaned the scales when selling it, many sellers provide such a service. And when he took a crucian carp, the owner immediately announced that even for 50 rubles. apiece will refuse to clean it, laughed.

How to get rid of small bones

The wife said that in the Istanbul restaurant, the cooks completely remove the bones from the crucian carp, cool, but our method is simpler.

It is necessary to make cuts starting from the ridge, made in half a centimeter increments, then they are fried and not felt. At first I didn’t believe it myself, but having tried it, I was personally convinced of this.

How not to get your hands dirty

After cleaning, I no longer touch the fish with my hands, for this I take two forks and wield them like the Japanese with chopsticks. Very convenient, try it.

Fried crucian carp

Some pour lemon juice on the fish (they believe that it also helps to dissolve the forks), I consider this a blasphemy.

Only salt, butter and flour, half an hour after salting I roll in flour and fry. The cuts contribute to the best frying of large crucian carp, the main thing is not to overcook, the meat should be easily removed, and the caviar (if any) should not be soggy. Generally, it turned out to surprise the guests, they ate such crucians for the first time.