 
Carp in crispy cornmeal breading with spinach and soft cheese garnish with sour cream sauce
| crucian carp 4 pcs | 
| corn flour (medium grind) 200 g | 
| vegetable oil 100 ml | 
| salt, pepper to taste | 
| FOR GARNER: | 
| spinach (fresh) 300 g | 
| cream (30%) 50 ml | 
| melted cheese "Amber" 70 g | 
| onion 1 pc | 
| garlic 5 cloves | 
| vegetable oil 30 ml | 
| white dry wine 50 ml | 
| salt, pepper, thyme to taste | 
| FOR THE SAUCE: | 
| sour cream (20%) 100 g | 
| dill 10 g | 
| vegetable oil 15 ml | 
| salt, pepper to taste | 
Step 1
Clean the fish from the husks, gills and eyes, wash well and blot off excess moisture.
Step 2
Cut through the bones, making transverse incisions from back to belly. Salt, pepper and coat in cornmeal. Fry in vegetable oil until crisp.
Step 3
Prepare the garnish. Chop onion and garlic and saute in vegetable oil. Add spinach, fry lightly, pour in wine and braise for 3 minutes. Add cheese, cream, salt, pepper and thyme. Stir until cheese is melted.
Step 4
Prepare the sauce. Mix sour cream, chopped dill, vegetable oil, salt and pepper.
Step 5
Serve the carp with garnish and sauce.