Pan-Fried Crucian Carp With Mushrooms and Sweet Corn
We feel that fried fish is one of the best things in the world, and this pan-fried crucian carp with mushrooms and sweet corn is one of the best dishes you can cook during the dreary days of autumn and winter. You can also eat it in the spring or summer, but choose a fresh salad side for it.
Ingredients Needed for Pan-Fried Crucian Carp With Mushrooms and Sweet Corn
½ cup flour
salt
pepper
1 carp
vegetable oil for frying
1 white onion, chopped
1 teaspoon butter
3.5 ounces of chanterelle mushrooms, dried and rehydrated
1 tablespoon tomato paste
3 ounces of sweet corn
½ teaspoon dried oregano
¼ teaspoon chili flakes
How to Make Pan-Fried Crucian Carp With Mushrooms and Sweet Corn
- Add the flour on a plate. Add salt and pepper, then combine everything.
- Coat the crucian carp with flour.
- Heat the vegetable oil in a skillet and fry the fish on both sides until golden. Set it aside.
- Heat 1 tablespoon of vegetable oil in another skillet and add the onion.
- Add the butter, chanterelle mushrooms, tomato paste, and the sweet corn. Stir and cook further.
- Season with salt and pepper.
- Add dried oregano and chili flakes. Stir and cook for 1 more minute.
- Serve the fish with the mushroom side.
I have this recipe from a friend. Only difference, oven-baked. It is incredibly good. I now cut it in half as there are just two of us.
You do that, Pam. And enjoy! 🎈