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Carp under the marinade
1 serving
Put the fish prepared and cut into portions with skin and bone in cold milk for 1 h. Remove from the milk, dry with a clean cloth, salt, pepper, roll in flour and, putting on a pan heated with vegetable oil, fry on both sides. Then fold the fish into enameled or ceramic dishes. Add another 1 tbsp. spoonful of vegetable oil and 1 teaspoon of flour; lightly fry the flour, Put the fried flour together with the oil in a dish, pour diluted vinegar into it, add tomato puree, bay leaf, pepper, sugar. Pour fish with cooked marinade, put in a cold place. The snack is ready for use in 6-8 hours.
Put the fish prepared and cut into portions with skin and bone in cold milk for 1 h. Remove from the milk, dry with a clean cloth, salt, pepper, roll in flour and, putting on a pan heated with vegetable oil, fry on both sides. Then fold the fish into enameled or ceramic dishes. Add another 1 tbsp. spoonful of vegetable oil and 1 teaspoon of flour; lightly fry the flour, Put the fried flour together with the oil in a dish, pour diluted vinegar into it, add tomato puree, bay leaf, pepper, sugar. Pour fish with cooked marinade, put in a cold place. The snack is ready for use in 6-8 hours.
carp - 1 kg, vegetable oil - 100 g, flour - 2 tbsp. spoons, tomato puree - 2 tbsp. spoons, bay leaf - 2 pcs., allspice - 7-8 peas, vinegar - 2 cups, salt to taste, sugar to taste
