Crucian carp in sour cream with lightly salted zucchini

In a sink with water, clean the crucians from scales using a knife. Then cut the belly with kitchen scissors. Remove all the insides and rinse the fish under running water. Cut off the heads. We need to fillet the fish. Cut the bodies along the spine on both sides, bringing the knife to the central bone. Then cut through the rib bones to separate the fillet. Make small cross cuts at an angle with a knife without cutting through the skin. This method will help to crush the bones, and when frying they will soften and be hardly noticeable. Place the fillet on a plate to let excess liquid drain.

Season the fillet with salt on both sides to taste, and add more pepper for a spicy aroma. Dredge the fillet in flour. After shaking off excess flour, place the fish in a hot pan with plenty of oil. Start frying from the side with cuts. Fry on high heat until golden brown.

Place the fish skin-side down on a baking sheet lined with parchment and coat the fillet with sour cream. It's important that the sour cream is high-fat: if it's runny, it will spread in the oven due to the heat.

Bake the crucians in the oven at 180 degrees on the top level for 10 minutes in grill mode.

Cut the zucchini into large 'barrels', then divide each into 4 parts. Place the zucchini in a tight bag. Add salt and a little pepper. Add adjika, sugar, apple vinegar, and cilantro. Mix the ingredients.

You can eat lightly salted zucchini right away, but it's better to let them marinate for a while.

Serve the crucians with a side dish.