Carp steak
Description
The dish is prepared without unnecessary complications. To give the steaks a golden crust, coat them in wheat or corn flour before frying. Don't forget spices and herbs, which will mask the aroma of river fish and give it a rich flavor. Carefully remove the black membrane inside the steaks if present—it's bitter. Whenever possible, trim off the fins to prevent them from burning. The dish is ready to serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Purchase steaks or cut them from cleaned fish for cooking.
- 2
Step 2
Rinse them in water, cut off the fins, and remove the black membrane inside if present. Pat the fish dry with paper towels to remove excess moisture. This step is essential, otherwise the flour will not adhere to the surface of the steaks.
- 3
Step 3
Salt and pepper the fish pieces, sprinkle with seasoning on all sides and inside.
- 4
Step 4
Place the wheat flour on a plate or saucer and coat each prepared steak in it, turning to cover all sides.
- 5
Step 5
In a skillet with high sides, heat the vegetable oil and place the fish pieces into it. The oil must be boiling so that the flour immediately "seals" the fish and starts browning; otherwise, in cold oil, it will simply detach from the fish and burn in the fat.
- 6
Step 6
Sear the steaks for 5-8 minutes until browned, then flip them over, reduce the heat to medium, cover the pan with a lid, and cook for another 10 minutes. Flip the steaks once again and cook for an additional 2-3 minutes on the first side, so they cook through completely without remaining raw inside.
- 7
Step 7
Place the hot, golden-brown fish on a plate, serving it with a salad of fresh or pickled vegetables, porridge, etc. Enjoy your meal!