Roasted white carp

Clean the fish from scales, gut, cut off the fins. It is very important to clean the abdominal cavity well from the film, since the film gives bitterness, a specific taste and smell, and it is also one of the strongest allergens.

Peel the onion, chop into strips, put in a bowl, sprinkle with salt and sprinkle with vinegar, mix and leave to marinate while the fish is cooking.

Cut the carcass into portions. From the proposed white carp fish for 1.2 kg, 8 servings came out. It is important when cutting the fish to get between the vertebrae, then the fish is cut very easily.

Put the frying pan on the fire, pour in the oil.

Salt the pieces of fish on both sides, roll in flour and put in a pan.

Fry over medium heat on both sides.

Fry the pickled onion in the oil in which the fish was fried.

Put the onion on the fried pieces of fish and serve with a side dish.