See what carp we have. Even just looking at the screen you want to eat it and believe me, no small bones carp
it's just amazing. Small bones at all and there is nothing stopping to enjoy the taste of this beautiful fish.
Carp - 1 PCs (1850 g)
Spices - ones that you like or:
- thyme - 2 tsp.;
- spicy red pepper - 2 tsp;
- black pepper - 2 tsp;
- a mixture of coriander and ginger - 1 tsp.;
Svan salt - 2 tsp
Thyme and ginger to remove the smell of river fish.
Onion - 3 pieces Cut into rings or half rings and fry in
vegetable oil. Discard in a sieve, to glass butter.
If you don't like onions, boil the rice and stuff the carp with rice with vegetables or on its own.
Grate:
- potato starch - 4-6 tablespoons depending on the size of the fish.
For frying - vegetable oil - 0,5-ml. 07
Fry both sides on high heat for 5 min.
Bake in the oven until cooked. Our carp was baked 30 minutes at t 180 gr.