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.
1
Prepare all the ingredients.
2
Cut the carp into pieces, season with salt and pepper, coat in flour, and fry until almost cooked.
- 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.
- Onion: 4 heads
4
Layer the onion and carp in the pot.
- Onion: 4 heads
- Carp: 2 pieces
5
Add salt, pepper, bay leaf, pour in milk and simmer for 10-15 minutes on low heat.
- 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.
