Hi all.
When it comes to small and medium-sized river fish, one immediately remembers a huge number of small bones, which nullify almost all the pleasure from the rich taste of crucian carp, bream, carp and similar carp. While large rib bones are not particularly difficult to remove, hard, thin, and at the same time very sharp spinal bones are quite a hindrance. You won’t be able to get rid of it like when cutting trout or salmon, so you have to come up with various tricks.
Today we’ll look at one of the most, perhaps, reliable ways to get rid of these unpleasant bones. Or rather, not getting rid of them, but turning them into a soft and sad substance, allowing you to enjoy the wonderful taste of river fish without the fear of piercing your gums or swallowing a sharp object.
I deliberately do not give exact grams and a set of spices, since the cooking principle itself is important here, and whether it is worth adding seasoning for fish or garlic is a subjective matter).
Product set:
- river fish
- Sour cream
- Onion
- Flour
- Salt
We clean the fish from scales and entrails and wash it. The head can be left by removing the gills. Tails and fins are at your discretion — many people like to crunch)).
Now the most important thing is to cut the skin crosswise as often as possible. I’ve seen recipes that recommend making cuts every centimeter or more apart, but that doesn’t work. The idea is to chop the small dorsal bones as finely as possible and allow the hot oil to penetrate the space between them. So we make cuts every 3-4 mm maximum through the entire thickness to the spinal bone, without cutting through it.
Peel the onion and cut it into rings or half rings.
Pour enough vegetable oil into the frying pan so that it reaches the middle of the fish, heat it as for deep frying, and reduce the heat to medium.
Salt the fish, bread it in flour and fry for 8-10 minutes on each side, pouring oil from the pan, set aside.
Place the onion in the pan and fry for 3 minutes, stirring occasionally.
Preheat the oven to 160°C.
Place onions on the bottom of the pan, fish on top, pour oil from the frying pan, coat the entire structure with sour cream, lightly salt, cover with foil and put in the oven for half an hour.
You can remove the foil five minutes before the end, brush the fish with egg yolk and brown it on the grill.
Serve with herbs and lemon.
Bon appetit!
