Ingredients
- 3 whole fish We used “pastrav” which is translated to “trout” but it works really well with “carp”/carp as well
- Flour mix 3 tbsp plain flour, 3 tbsp cornmeal/maize flour, and 1 tbsp salt
- Sunflower oil for frying about 1/4-1/3 cup, you can also use vegetable oil
Instructions
- Make sure the fish has been cleaned (scaled and gutted). Ours had already been cleaned except for the scales. So, we used a knife to descale it.
- Once scaled and gutted, roll the fish through the flour mixture (plain flour, cornmeal/maize flour, and salt), and lay on a plate, ready for frying.
- Add a generous amount of oil to a pan over medium heat. Fry the fish for about 5 minutes on one side and then flip and fry it for 5 minutes on the other side. In time, you’ll see a golden-brown coating forming, layering the tender fish in a delicious fried coating.
- Once your whole fish has fried, lay your fish out on a large plate, ready to serve.
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