Christmas Carp (Pan-Fried Carp)

Name: Christmas Carp (Pan-Fried Carp)
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 large carp fillets; 1 tablespoon lemon juice; 1/4 cup flour; 2 eggs; 2/3 cup fine breadcrumbs; salt and pepper; Lemon wedge; clarified butter

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Prep Time
10 mins
Cook Time
10 mins
resting time
30 mins
Total Time
50 mins
Servings
8 servings
Calories
135 kcal
Course
Main Course
Cuisine
German, Austrian, Polish

Christmas Carp (Pan-Fried Carp)

Yael Holden

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

2 large carp fillets 1 1/2 lbs or 700g in total
1 tablespoon lemon juice
1/4 cup flour
2 eggs
2/3 cup fine breadcrumbs
salt and pepper to taste
Lemon wedge to serve
clarified butter for frying, or a mix of vegetable oil and regular butter

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Instructions

Prepare your fish fillets: cut them into smaller pieces. Take out the grates - check carefully, this kind of fish can have lots of grates. Pat dry with paper towels. I don't remove the skin from the fish, if you don't like it, it's easier to remove it after cooking the fish.
Rub the fish with lemon juice and season with salt and pepper.
Set aside for 30 minutes (on the counter or in the fridge).
Bread fish fillets. Prepare your breading station: Add the flour to the first shallow plate. In the second, deep plate beat the eggs. Add the breadcrumbs to the third shallow plate.
Dredge each carp fillet in flour on both sides (shake with the cutlets allowing excess flour to fall off), then dip in the egg mixture (allow the excess egg to drip back into the bowl), then coat in the breadcrumbs until coated on all sides. Place on a clean plate.
Fry the fish: Add the clarified butter or butter+oil into a large frying pan, warm up until well heated, over medium-high or high heat. When the oil is hot, cook the fillets in two batches on both sides until golden in color and cooked through in the middle, putting them in the pan skin-down first.
Transfer to a plate lined with paper towels. Serve with lemon wedges.
Enjoy!

Notes

A different kind of breading: some people bread their carp fillets just in a mixture of flour and fine breadcrumbs. You will need 1/2 cup of breadcrumbs and 1/4 cup of flour. I prefer the breading with an egg.
The lemon flavor is barely noticeable but it makes the fish softer and masks the muddy flavor of the carp.
Clarified butter - doesn’t burn as quickly as regular butter but tastes the same. You can also use a mixture of vegetable oil suitable for frying and regular butter (or just oil) but the flavor using clarified butter is the best.
I like to serve this pan-fried carp with parsley leaves (for color), lemon wedges (to drizzle over the fish), and toasted flaked almonds.
Calories = 1 serving = 2 small fillets (1/8 of the recipe). This is only an estimate!