Another dish, without which there is no dinner
Christmas Eve in my house, there is a fried carp.
Made, We cut the washed fish into a bell, we salt,
gently sprinkle with salt and flour and put on
strongly heated linseed oil - this is what tradition dictates.
We fry the bell on all sides, so
for the fish to be golden brown.
The secret of well done fish is this, in order to
she wasn't strict, but also that it is not too dry.
Therefore, the fire under the pan should be medium at most,
and for the last several minutes of frying, we cover the pan
with the lid and leave on low heat, to "come".