Ingredients:
1 kg of carp,
2 tablespoons of vegetable oil,
2 tablespoons of dry white wine,
1 lemon,
salt,
ground black pepper.
Preparation:
Cut the processed, filleted fish into pieces (if the carp is small, use it whole), sprinkle with salt, pepper, drizzle with wine or lemon juice, vegetable oil, mix, and leave for 30-40 minutes.
Fry the prepared fish on both sides on a hot grill grate greased with lard, and finish cooking in the oven.
Serve the muzhdey sauce separately.
