How to cook
Select a small crucian carp, clean it of its head, entrails, scales. Optionally, you can leave it whole, only cleaning the insides and keeping the tail and head. Cut larger fish in half.
Salt well and roll in flour. Leave to sit for 30 minutes. Preheat oil for frying and fry the crucian carp evenly.
Serve the fried fish, soaked with plenty of lemon juice.