Carp is inextricably associated with Christmas. Fish can be served in various forms during Christmas Eve dinner. Probably one of the most popular variants is fried carp – it tastes absolutely great with company cabbage with mushrooms or white cabbage salad. The fish is also perfect baked – then remember to add appropriate herbs and spices such as thyme or white pepper.
Carp can also be prepared in vinegar marinade with onion. This method of administration is quite common due to the fact that vinegar helps soften the bones, which often prevent us from eating this Christmas Eve delicacy.
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The bones are probably the biggest drawback . For this reason, many people give up preparing this fish. However, it turns out that there is a certain way that can help get rid of unwanted bones. It is used when we prepare a previously purchased whole carp and we want to fry the fish fillets.
After gutting and filleting the carp you need to use tweezers to remove the larger bones from the obtained fillets. You should not rush this process and remove unwanted elements carefully and precisely.
Place the fillets skin side down and then Using a sharp knife, cut the fish every 1 cm to a depth of about 0.3 cm, being careful not to cut the skin.. This method will make them fine when frying the bones should dissolve. Carp should be cooked in rapeseed oil because this fat has a relatively high smoke point.
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