Quick Pan-Fried Crucian Carp in Herb Butter
Quick, because it comes together fast — and it's delicious, too! Fast and tasty.
Cooking method
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Step 1:
Clean the carp and rinse under cold water, then season with salt, pepper, and fish seasoning. Score the fish so it cooks through evenly, and rub the seasoning in well.
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Step 2:
Fry the onion and carrot, sliced into rings, in a skillet with oil — the onion until translucent and the carrot until soft. Transfer to a paper towel to drain the excess fat.
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Step 3:
Stuff each fish with about 2 carrot rings and 2 onion rings (more if you like).
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Step 4:
Dredge in flour and fry on both sides until done. Transfer to a plate.
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Step 5:
In a small pan, melt the butter and stir in the chopped dill. Bring to a boil and turn off the heat right away. Pour this sauce over the fish.
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Step 6:
The sauce softens the skin and adds a wonderful aroma. Enjoy!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Boiled crucian carp - 102 kcal/100g
- Fresh carp - 87 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
