Here is a concise summary of the provided transcript:
**Title:** Marty's Secret to Frying Fish that Never Falls Apart
**Summary:**
* Marty shares his technique for frying fish, using a freshly bought mirror carp (3kg)
* **Key Steps:**
1. Dry the fish thoroughly
2. Cut into small pieces (~3-4cm wide)
3. Salt each piece generously on both sides, then refrigerate overnight to press out moisture
4. Coat with a mixture of flour and smoked paprika before frying
5. Fry in abundant oil (~150ml) over high heat, turning to cook both sides without a lid
* **Result:** Crispy, perfectly browned fish that doesn't fall apart when handled
* **Serving Suggestions:** Garnish with greens, serve with a glass of wine, and squeeze a sliver of lemon for enhanced flavor and aroma.
Here are the key facts extracted from the text, keeping them short and objective:
1. **Fish Type**: The fish used is a Mirror Carp.
2. **Initial Weight**: The fish weighed 3.5 kilograms when alive.
3. **Weight After Cleaning**: After cleaning, the fish weighed exactly 3 kilograms.
4. **Fish Cutting Size**: The fish was cut into small pieces, approximately 34 centimeters wide.
5. **Salting Process**:
* Each piece was salted on both sides.
* The salted fish was then refrigerated overnight.
6. **Salting Duration**: The fish was salted for at least 12 hours (overnight).
7. **Moisture Removal**: Excess moisture was drained after salting.
8. **Coating Before Frying**:
* 3 tablespoons of flour were used.
* 1 teaspoon of smoked paprika was added to the flour.
9. **Frying Oil and Temperature**:
* Approximately 150 milliliters of oil were used.
* The oil was heated before adding the fish pieces.
* Frying was done over high heat.
10. **Frying Method**: Fish was fried on both sides without a lid.
11. **Additional Oil**: More oil was added if deemed necessary during the frying process.
12. **Serving**:
* The dish was decorated with greens.
* Optional: Squeezing lemon juice over the fried fish is recommended for enhanced aroma and taste.