Roasted roast: the secrets of cooking

Sazan is one of the varieties of carp. This fish is found in many fresh and brackish water reservoirs, and therefore often becomes a prey for fishermen. Every lover of fishing thinks sazana is a welcome trophy, because this large fish is very tasty. If your family does not want to sit on the shore with a fishing rod, you can easily find a sazan in any fish store. By the way, the cost of this fish is relatively small.

Roasted roast - an excellent dish for a weekend lunch or a get-together with friends. On average, the bird can weigh 1.5-2 kg, which means that it will last for a fairly large company. Our article will tell you how to properly prepare this fish, so that it turned out juicy and fragrant, and small bones did not interfere with the pleasure of the meal.

Preliminary preparation

Unfortunately, this delicious fleshy fish has a high invasive potential. Simply put, improperly prepared carp can cause disease. To minimize risks, do not eat fish of doubtful quality. It is better to give preference to what was bought in a specialized store, and if you buy it, it will be worth asking for a certificate of veterinary control.

Before buying, inspect the carcass, pay attention to the eyes. They should be clear. A slight smell of dampness and mildew without unpleasant notes is considered normal.

Before you cook the roasted carp, rinse the carcass thoroughly, immerse it in water and carefully walk on both sides with a special knife to remove the scales. Under water it is convenient to do so that scales do not scatter throughout the kitchen. Carefully inspect the places near the fins, remove all scales.

Cut off the head, if desired, cut the fins (this is convenient to do with scissors). Open your abdomen, remove the entrails. Often in the carp can be found milk or caviar, they are also edible and very tasty. But the liver is not worth eating.

Using a sharp knife, make an incision along the ridge, divide the carcass into two parts, remove the spine. It remains only to cut the fish into portions.

Bones

Many claim that they do not like fish from the genus of carp because of the abundance of bones. In fact, everything is not so critical. In the carp, there are small bones, but, firstly, there are not so many of them, and secondly, with slow roasting, they become so soft that they practically are not felt when eating.

By the way, the carved ridge, separated fins and head need not be thrown out. These parts can be used to prepare an excellent rich broth for soup.

Breading

Fried carp, the recipe of which we are considering in this article, before preparing scrapes in ordinary wheat flour. You can also use a mango or bread crumbs.

Salt the pieces, leave them for a few minutes to allow the fish to start the juice. Blot it with a paper towel and carefully roll the pieces in breadcrumbs.

How much should you roast sazana

Heat the oil in a large frying pan. Lay the fish in one layer and immediately lower the fire to medium.

To make sazan fried turned out not only tasty, but also safe, the heat treatment should last at least half an hour. Fry the fish for 15 minutes on each side. This time is enough to get even a golden crust.

Prepared pieces should not be placed in a serving dish, but on paper towels, to remove excess fat.

Milk and caviar

If you find such a surprise inside the sazan, consider that you are lucky. For salting, these products are not too good, because they can smell like tinnitus. Much more delicious caviar roasted sausage. The recipe for its preparation is the same: roll the pieces in flour and fry on both sides in hot oil. Before serving, cut into rings.

Table feed and dressing

Roasted roast is a wonderful company for different dishes from potatoes. An excellent idea of garnish can be ordinary mashed potatoes. It combines this fish with boiled rice or pasta. In the harvest season, guests can be offered grilled vegetables.

To emphasize the taste of carp and give it the flavor can be with the help of young greens (onions, dill). Be sure to add it when submitting.

Storage

If the cooked fish is too much, leave it for the next time. Roasted roast can be stored for 2-3 days in a closed container on the middle shelf of the refrigerator. Crispy crust, of course, during this time will soften, but the fish will be just as tasty.