How to deliciously fry crucians? This question is asked by many housewives whose husbands periodically bring them bony fish from fishing. It is worth noting that there are a lot of methods for preparing such a product at the moment. However, the simplest and easiest is the standard frying in flour. But in order not to repeat ourselves, below we will present to your attention an original recipe for cooking fish with pickled onions in lime juice.
How to fry crucians in a pan with onions and garlic?
Essential Ingredients:
- fresh herbs, namely dill, leek and parsley - a large bunch;
- freshly caught crucians - 1.5 kg;
- wheat flour - a full glass;
- lime - 1 fresh fruit;
- medium-sized garlic - 6 cloves;
- medium onions - 2 pcs.;
- ground pepper and salt - optional;
- sunflower oil - for frying fish.
The processing process of the main product
Before frying crucians in a pan, they should be carefully processed. To do this, you need to take 1.5 kg of fish, clean it from all the insides (including the dark film of the peritoneum), fins and scales (it is better to leave the head and tail).
Cooking marinade for fish product
To learn how to fry crucians in a pan in an original way, you should remember the culinary secret that any fish flavored with lemon or lime juice becomes much tastier and more aromatic. In this regard, it is required to take 2 medium onions, peel them, cut into thin half rings, and then sprinkle with freshly squeezed lime juice. In order for the vegetable to absorb the sourness of the fruit, it is recommended to cover it and leave for 15 minutes.
Dish formation
Before frying the crucian carp in a pan, the peeled fish belly should be filled with pickled onions and fresh herbs. However, before this, the river product must be flavored with table salt and ground pepper. It is also necessary to make shallow cuts on the surface of the fish, where it is recommended to place grated or chopped garlic cloves in the future.
How to fry crucians in a pan: heat treatment
After the fish has been processed and prepared for further frying, it is necessary to put a large frying pan on the stove, pour a little sunflower oil into it and slightly warm it. Next, you need to roll crucians in wheat flour from all sides and put them in hot dishes one by one. When the bottom of the fish is browned, it must be carefully turned over with a spatula, and then covered and kept on medium heat for about 8-9 minutes.
Proper serving
Fried crucian carp on both sides must be laid out on a plate, which is recommended to be covered with lettuce leaves in advance. From above it is desirable to decorate the fish with mayonnaise (a thin stream from the bag), leeks and other herbs. Such a dinner can be served to the table separately, and together with a side dish in the form of boiled or fried potatoes.
Helpful advice
If there are too many crucians, then it is recommended to fry them in a pan for 2 or 3 pieces (depending on size). So they do not stick to each other and cook well.