Going to the store is the first step to preparing the perfect carp. Magda Gessler points out several key issues that will help us when shopping. First of all, carp should have shiny and well-adhering scales, round belly, shiny eyes and very red gills. It is also worth smelling the fish before purchasing it. If we notice a sour or sulfurous smell, we should refrain from purchasing it. The same when we smell a rotten smell. If we follow these tips, we will be sure that our fish is fresh and we can start preparing it.
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It is worth remembering that carp is an extremely versatile fish. You can use it to make cutlets, even faworki or stuffed carp mousse. However, without a doubt, the most common form of preparing this fish is classic frying. And it is precisely for this type of carp preparation that Magda Gessler’s advice comes into play. It’s a special frying method, more precisely… a large amount of rapeseed oil. Thanks to this, the carp will have the perfect consistency and remain tasty. In addition, we do not have to worry about excess fat, because it will not be absorbed into the fish. This mistake, i.e. frying in too little oil, makes the carp not taste as good as it could.
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