Stuffed fried winter carp without bones with potatoes

Step-by-step cooking

1. Step 1:

   

   CLEANING FISH: In order to clean the fish with this method, it must be fresh. Fresh fish is easy to clean. Lightly hit the fish on the head so that it does not move. To prevent the scales from flying all over the kitchen, put the fish in a basin with water and clean off the tail with a spoon against the scales. Hold the spoon at an angle. The armor on the chest of the crucian carp needs to be slightly pricked with a knife near the abdominal fins, cut and torn off. Remove the gills.

2. Step 2:

   

   POCKET: Cut the fish along, not in the middle of the abdomen, as usual, but above the ventral fin, starting under the pectoral fin, lifting it up. Remove the insides. It turned out to be a great pocket for stuffing! Now it won't fall out. Rinse the fish well.

3. Step 3:

   

   SHREDDING: Starting from the tail of the fish, cut through to the spine as small as possible - the width of the plates is 1 mm! Add salt to the chopped fish, rub between the plates, 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 air bubbles, caviar and liver from the insides. This version of the filling is prepared in winter, because in summer all the insides are polluted with fish feces, and the liver is small, because only for the winter the crucian is gaining. Autumn crucian carp is the most delicious! - he ate a lot for the winter) To pierce the bubbles. Beat the liver and caviar of the fish, add finely chopped onion, boiled rice, chicken egg, salt and pepper to taste, mix everything well.

6. Step 5:

   

   STUFFING: Put an air bubble in each carp and fill it abundantly with stuffing with a spoon. We cover the filling with the side obtained when cutting the abdomen.

7. Step 6:

   

   FRYING: Heat the frying pan with vegetable oil well. Crucian carp is well rolled in flour and put in a frying pan with the belly turned down. Fry until golden brown on high heat. Do not cover with a lid. Turn the fish over, turn down the heat, cover with a lid and continue to fry also until a golden crust appears on the other side. Put the fish on a platter.

8. Step 7:

   

   GARNISH: Add the fire again and fry the potatoes peeled and cut into long cubes on the remaining oil soaked in fish juice for garnish with fish. Bon appetit!