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Fried crucian carp with a crispy crust — and the whole secret is really in the cuts 😌 Before, my fish used to turn out soft, without that appetizing golden crust. But then I tried making frequent deep cuts — and everything changed. The crucian carp cooks evenly, the small bones become softer, and the crust turns beautifully golden and crispy. Here’s how I do it: I clean the crucian carp, rinse it well, make deep cuts on both sides, season with salt and spices, and coat it in flour. Then I fry i
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