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Good way for crunchy fish crisps

posts: 4

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Sep 11, 10, 12:10 #1

When you catch a mess of undersized (no more than 2" long) panfish (in the US: bluegills, perch, rockbass, leftover minnows from the bait bucket; in Poland: roach, rudd, bleak, perch, bream), clean and scale them, dry well and fry in deep oil to a deep golden brown. The bones will dissolve and, after sprinkling with salt, you can crunch and munch them like a tasty snack, getting the full benefit of the calcium.

SashaThreads: 2 Posts: 1,597 Joined: Apr 19, 08 ♂	Edited by: Sasha Sep 11, 10, 13:21 #2
I suggest that you cook this way a baby-crucian. Delicious!

Polonius3Threads: 1,005 Posts: 4,833 Joined: Apr 11, 08 ♂	Sep 11, 10, 14:49 #3
Karaski w śmietanie (crucians stewed in sour cream -- kak nazywajetsja eto pa russki?) are frequntly found on the pages of Old Polish culinary texts as a favourite Wigilia dish. I can't imagine how the Poles of yesteryear (and otehr Slavs) dealt with all the tiny pin-bones esp. when the little fish were drencehd in sour cream sauce. Must've been really messy tio eat?

SashaThreads: 2 Posts: 1,597 Joined: Apr 19, 08 ♂	Sep 11, 10, 15:53 #4
Polonius3: Karaski w śmietanie (crucians stewed in sour cream -- kak nazywajetsja eto pa russki? Very similar. Karasiki v smetane. It's a popular dish in Russia. :)

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