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Stuffed fried boneless winter carp with potatoes

Stuffed Fried Boneless Winter Crucian Carp with Potatoes

A great, simple recipe for boneless fried crucian carp! Give it a try. IMPORTANT: this method of getting rid of the bones only works if the fish is small — no more than about 2 pounds (1 kg)! With larger fish it's risky — the fine scoring won't be enough and the bones won't soften in the hot oil.

Ira

Recipe author

Stuffed fried boneless winter carp with potatoes

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Composition / ingredients

Servings:

Crucian carp (medium size)

Mayonnaise (or sour cream)

100

Flour

150

Rice (150 grams already cooked!)

150

Egg

Onion

Potatoes

Vegetable oil

100

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 9 g

Fats 22 % 7 g

Carbohydrates 50 % 16 g

159 kcal

GI: 44 / 31 / 25

Cooking method

Step 1:

CLEANING THE FISH: For this method, the fish must be fresh — fresh fish scales easily. Give the fish a light tap on the head so it stops moving. To keep scales from flying all over the kitchen, submerge the fish in a basin of water and scrape from the tail toward the head, against the scales, holding the spoon at an angle. Slip a knife under the bony plate on the carp's belly near the pelvic fins, cut it, and pull it away. Remove the gills.
Step 2:

MAKING A POCKET: Cut the fish open not down the middle of the belly as usual, but above the pelvic fin, starting under the pectoral fin and lifting it up. Remove the innards. You've got a great pocket for the stuffing — now it won't fall out. Rinse the fish well.
Step 3:

SCORING: Starting at the tail, make cuts down to the backbone as close together as you can — the slices should be about 1/32 inch (1 mm) apart! Salt the scored fish, rubbing it in between the cuts, and let it sit for 20 minutes to draw out as much liquid as possible. Add the mayonnaise or sour cream, mix, and leave it to marinate.
Step 4:

FILLING: From the innards, separate out the swim bladder, roe, and liver. This filling is a winter thing — in summer the innards are dirty and the liver is small, since the carp only fattens up for winter. Autumn carp is the tastiest — it's eaten well ahead of the cold. Pierce the swim bladder. Mash the fish liver and roe, add finely chopped onion, the cooked rice, and the egg, season with salt and pepper to taste, and mix well.
Step 5:

STUFFING: Tuck a swim bladder into each carp and spoon in plenty of the filling. Fold the flap left from cutting the belly back over to cover the filling.
Step 6:

FRYING: Heat the vegetable oil in a skillet until good and hot. Dredge each carp well in flour and lay it in the pan with the folded belly facing down. Fry over high heat until golden, uncovered. Flip the fish, lower the heat, cover, and continue frying until the other side is golden too. Transfer the fish to a platter.
Step 7:

SIDE DISH: Turn the heat back up and, in the leftover oil now infused with fish juices, fry the peeled potatoes cut into long batons to serve alongside the fish. Enjoy!