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Fried crucian carp in mayonnaise

Fried Crucian Carp in Mayonnaise

A wonderful dish for lunch — you have to try it! A meat-loving friend of mine nearly bit his fingers off when I served him fried crucian carp in mayonnaise. It really is astonishingly good (they say it was one of Anton Chekhov's favorite dishes), and I honestly recommend it to everyone. The recipe couldn't be simpler.

Mila

Recipe author

Composition / ingredients

Servings:

Crucian carp (freshly caught)

Flour

Onion

Mayonnaise

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 14 g

Fats 27 % 8 g

Carbohydrates 27 % 8 g

153 kcal

GI: 14 / 0 / 86

Cooking method

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First, gut the freshly caught carp and remove the gills. Rinse the fish well and dredge it in flour that you've seasoned ahead of time with salt and pepper. Lay the breaded carp in a hot skillet with plenty of oil and fry until golden. Once the fish is fried, transfer it to a baking dish (a deep cast-iron skillet works too), scatter rings of sautéed onion over it, and pour the mayonnaise on top. Put the dish in the oven — or, if you're using a skillet, cook it on the stovetop with the lid on. That's it; all that's left is to take it out and eat it. Just be warned: once your family tries this, they'll be asking for it with remarkable regularity.