Rub the fish inside and out with salt, pepper, lemon juice, and olive oil.
: Amur is often quite large. If you have a whole fish, use the head and tail for broth and the mid-section for steaks or fillets. Classic Baked White Amur with Lemon and Herbs recepty bljud iz belogo amura
The head and fins of the white amur produce a rich, gelatinous broth that is incredibly flavorful. Rub the fish inside and out with salt,
Frying creates a crispy exterior that contrasts beautifully with the soft meat. Amur steaks (2 cm thick) Flour for dredging 1 tsp paprika or turmeric (for color) Vegetable oil for frying Instructions: recepty bljud iz belogo amura
Clean and scale the fish. Make shallow diagonal cuts along the sides.