Ingredients
600 g carp
1 onion
thyme
bay leaf
parsley
1 tsp (5 ml) vinegar
flour
butter for frying
salt
Photo added on
Photo author
Tanita1869
Method
Luke cut into rings, mix with spices, chopped parsley and vinegar rubbed Portia carp with the mixture and leave to stand for two hours. Then drain, rolled in flour and fry in sunflower oil. If the carp there was caviar, sprinkle with flour and fry in the remaining sunflower oil. Portions are salting before skidding and sprinkle with parsley.
Containers:
Difficulty
Easy
Tested
2 users
Comments
Great recipe, always do on special occasions.
Tasty sharanche!