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- Fried Carp
Fried Carp
Ingredients
Step by step process
Preparing the Carp
- 1
Start preparing the fried carp without any rush. Rinse the portions, pat them dry thoroughly with paper towels, and carefully remove any larger bones with tweezers or the tip of a knife.
- 2
Drizzle the fish with lemon juice on both sides. Season with salt and a little pepper, then let it rest for at least 15 minutes so the flavors can meld.
- 3
Meanwhile, prepare three bowls for breading: put all-purpose flour in the first, beaten eggs with milk in the second, and breadcrumbs in the third.
Breading and Frying
- 4
Coat each piece first in flour, then in the beaten eggs, and finally in breadcrumbs. Press gently so the surface is even and turns nicely crisp.
- 5
Heat a deeper layer of sunflower oil in a large frying pan over medium heat. The oil should be hot but not smoking.
- 6
Fry the breaded portions in batches, about 4 to 5 minutes per side until golden. Adjust the timing to the thickness of the fish. The coating should be crisp and the flesh cooked through.
- 7
Transfer the cooked fish to paper towels. Let the excess fat drain briefly so the coating stays as delicate and crisp as possible.
Serving
- 8
Serve the fish immediately, ideally with chilled potato salad, which traditionally belongs on the Christmas Eve dinner table.
- 9
Add a lemon wedge to the plate. Serve it while still hot so the breadcrumb coating does not lose its crispness.
More tips:
If you want a milder flavor, let the carp portions soak in milk for 30 minutes before breading, then pat them dry well.
Do not turn the carp in the pan too early. Once a firm golden crust forms, it will flip easily and the coating will not come off.
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Topic: Czech Cuisine
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