Lamprey in a frying pan

Lamprey is a rather unusual food, which is rightfully considered a delicacy. Its taste cannot be compared with anything, it is very delicate. Plus, in the cutting of a lamprey, it has no bones, and there is only one chord inside that needs to be removed. The lamprey has no scales that need to be cleaned. For that, it is covered with mucus, which must be completely removed. This is not as easy as it seems at first glance. Since it is very slippery, it tries to slip out of your hands. Through trial and error, effective cleaning methods have been found. So, the first method: we prick the lamprey with a fork near the head and clean off the mucus with a hard sponge-scraper. The second method: put the lamprey in the sink and turn on the hot water. After 2-3 minutes, the mucus comes off well. The last, third method: pour salt on a piece of dry cloth, pass a lamprey through it. Salt acts as a "scrub", very effectively removes mucus. Well, that's actually all you need to know about cutting and cleaning such unusual food.

1. First of all, we clean the mucus from the lamprey using any convenient method described above.

2. We cut off the heads. Here in more detail: you can cut off only the head, and cut the gills separately with kitchen scissors. Or cut off the head along with the gills, which end with the last seventh hole.

3. Steam the abdomen, extract the gut-chord. Thoroughly wash each lamprey inside and out under running water.

4. Pour vegetable oil into a frying pan. We send the frying pan to the fire. Well, now rub the lamprey with salt, then breaded in flour.

5. Spread in the preheated oil, fry on both sides until an appetizing golden crust forms.

Serve on the table with any side dish. Very tasty with mashed potatoes.

Bon appetit!