You will need
    • Fresh carp – 1 PC.
    • Sharp fish knife.
    • Large skillet or frying pan-the wok.
    • Vegetable oil.
    • Flour – 4 tbsp.
    • Starch – 2 tbsp.
    • Egg – 1 PC.
    • Water.
    • Ginger.
    • Hot red pepper flakes.
    • Starch (for the sauce).
    • Sugar.
    • Salt.
    • Lemon.
Clean fresh carp and gut it. Head separate "turn fins".
Try to make cuts around the head so that with her it was easy to remove the insides. Head do not throw away!
Separate the fillet from the ridge on both sides. For this adresate fish from the back along the fin with a sharp knife and at the same time the second hand to apply pressure to the incision was open – it will be easier to cut.
Rinse each half in very cold water – this will make the meat firmer. Dry.
Put half of the carp on a Board, skin side down, make cuts with the tail obliquely with a knife, inclined at an angle of approximately 45 degrees. Then make the same cuts in the opposite direction, so that they overlap with the first "Christmas tree". Repeat the same with the other half. Try not to cut the skin.
Half cut fish into serving pieces (which is easier to fry), salt.
Prepare the batter. Flour mixed with starch, egg mix into warm water and pour the water into the flour with starch to the consistency of liquid sour cream.
Carefully dip each piece of fish in batter.
In a deep frying pan or a frying pan-a wok heat the vegetable oil (preferably corn). Oil should be enough so that the fish pieces were immersed in it completely.
Carefully drop the fish pieces in boiling oil, deep-fry each piece until dark Golden brown.
Fold the fried pieces in a steel sieve to drain the oil.
In remaining oil fry the head and the ridge of the fish.
Put the roasted head on a platter, place the ridge, around him lay the entire length of the fried pieces, so that the final result resembled the carcass of fish.
Pour the finished dish is sweet and sour sauce. You can use the purchase or make the sauce yourself. Fry in a little oil with finely chopped ginger and hot red pepper. Dissolve the starch in water with sugar and salt. The resulting mixture pour the ginger and pepper, not removing them from the heat until everything thickens. Squeeze the juice from the lemon and pour it to the resulting sauce, stirring, until the consistency of yogurt. Sauce you need to try because all the ingredients are added to taste.