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Good way for crunchy fish crisps


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Polonius3Threads: 1,005
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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
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Edited by: Sasha  Sep 11, 10, 13:21    #2
I suggest that you cook this way a baby-crucian. Delicious!

crucian
Polonius3Threads: 1,005
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 Sep 11, 10, 14:49    #3
Karaski w ¶mietanie (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
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 Sep 11, 10, 15:53    #4
Polonius3:
Karaski w ¶mietanie (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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