or ceviche
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2-4
7 small carps; 1 onion; ⅔ cup of sour cream; ⅓ cup of cream; 1-2 tbsp. flour; salt, black pepper
Crucian carp in sour cream (Karasie w śmietanie)
Gut carps, wash them, make an incision along both sides of ribs, rub with salt and pepper, bread in flour and fry on both sides in pork lard until golden brown. Sprinkle with finely chopped onion half-rings, add mixture of sour cream and cream, bring to boil, then cook in the oven for 10-15 minutes at 350°F (180°C). Serve in a skillet.
