Pan-Fried Crucian Carp in Flour
Very fast, very simple, very easy, and very tasty! You can pan-fry crucian carp in no more than half an hour. An affordable, quick family dinner - serve with any sides, vegetable salads, or sauces. Fragrant and delicious, with no unpleasant odor!
Updated : 16 December, 2025
Easy
About 20 min.
Ingredients
500 grams
Crucian carp
1 tablespoon
Wheat flour
50 grams
Sunflower oil
to taste
Salt
to taste
Ground black pepper
30 grams
Onions
to taste
Lemon juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to pan-fry crucian carp? Prepare the ingredients. The fresher the fish, the better, but frozen fish works too. Thaw in advance if needed. To remove the fish’s typical muddy smell, drizzle it with lemon juice, lightly pepper it, or add spices during prep.
Step 2
First, scale and gut the fish. If you’re lucky, it may contain roe. The roe is delicious pan-fried separately or made into small fritters by adding an egg - so if there is roe, remove it and set it aside for another recipe.
Step 3
A large crucian carp should be cut with a sharp knife into pieces by splitting along the backbone - this helps the pieces cook through and brown better. Leave small fish whole, as long as they fit in the pan (though I still recommend cutting into pieces).
Step 4
Drizzle them with lemon juice.
Step 5
Salt and pepper the fish.
Step 6
Dredge the fish in flour: simply coat it in flour on a flat plate. Peel the onion and cut it into large pieces.
Step 7
Fry the fish pieces in a pan in heated oil over medium heat on one side until golden. Place onion pieces in the gaps. Stay at the stove and make sure the fish doesn’t burn.
Step 8
Flip the fish and fry the other side. If your fish is even larger than mine, you can cover it with a lid for a while, then flip again so the softened surface dries out and becomes crispy again.
Author note
Share the recipe
