2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In order for the fish to become crispy and irresistible, it is very important how it will be breaded. There are a few golden rules that you must follow when preparing traditional St. Nicholas fish.
It is preferable to use smaller carp for breading. After cleaning, the fish is cut into portions, which must be salted.
There are many varieties associated with the preparation of carp before breading. One of them is the preparation of the marinade. It can be composed only of salt and freshly squeezed lemon juice.
The fish stays in it for no more than 20 minutes. Another option is to rub the pieces with sliced freckles onion, in which lemon juice is added.
The pieces of meat are dipped in flour to which a little salt has been added. There are several ways to prepare the breading. The traditional ones are only in flour, as well as with flour and egg.
The combined breading includes flour, egg and flour again. You can experiment by adding bread crumbs or ground aromatic herbs (such as thyme) to the flour.
Of particular importance is the temperature of the cooking fat in which you will fry the carp. It is a must that it is well heated.
The high temperature is the reason why the breading immediately starts to fry, thus preserving the juiciness of the product. If the fat is not hot, then the fish will be soaked and will start to tear.
Another basic rule is to place the pieces close together when placing them in the pan with hot fat. This will make the cooked carp even juicier and crispier.
In no case do not rush and do not put the pieces on top of each other. This will also cause the pieces to fall apart. It is also contraindicated to cover the frying pan with a lid. It is recommended to eat the fried breaded fish immediately after removing it.
Garnishing carp hides some subtleties. After removing the pieces from the pan, they are placed in a dish with parchment paper to drain off excess fat. If you care about the aesthetic appearance of the carp you serve, it is good to arrange two or three lettuce leaves in the serving dish.
Carefully place the fried fish and garnish with lemons, cut into quarters lengthwise. If desired, chopped parsley can be added.
One of the most suitable additives for breaded carp are fried or sauteed potatoes, as well as of course pickles.
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