Fried carp

4 servings

45 minutes

Fried carp is a dish with a rich flavor and a deep history. The fish, fried to a golden crust, absorbs the aroma of onions and spices, while gentle simmering in milk adds creamy notes and softness. Carp has long held an esteemed place in culinary traditions, especially in author cuisine where bold combinations create amazing flavor nuances. This dish is perfect both hot and cold, delighting gourmets with its rich, cozy taste.

Energy value per serving

• Calories: 497.2
• Proteins: 55.3g
• Fats: 22.2g
• Carbohydrates: 20.9g

Ingredients

• Carp: 2 pc
• Onion: 4 head
• Milk: 700 ml
• Wheat flour: to taste
• Ground black pepper: to taste
• Salt: to taste
• Bay leaf: to taste
• Vegetable oil: to taste

Cooking steps

1. Prepare all the ingredients.

2. Cut the carp into pieces, season with salt and pepper, coat in flour, and fry until almost cooked.

   Required ingredients:

   • Carp: 2 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Wheat flour:  to taste
   • Vegetable oil:  to taste

3. Slice the onion into half rings.

   Required ingredients:

   • Onion: 4 heads

4. Layer the onion and carp in the pot.

   Required ingredients:

   • Onion: 4 heads
   • Carp: 2 pieces

5. Add salt, pepper, bay leaf, pour in milk and simmer for 10-15 minutes on low heat.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Bay leaf:  to taste
   • Milk: 700 ml

6. Serve 30 minutes after preparation or as a cold dish.