German Fried Carp

Prepare the Carp

1. If you bought fish fillets, remove the scales from the carp if any are left. Wash the fish and tap it dry with a paper towel. Cut the carp into smaller pieces.

Marinate the Carp

1. Marinating fried carp one day ahead helps eliminate the fish's muddy taste. As soon as you have your fillets, rub each bell with salt. Place the pieces of fish in a container.
2. My favourite way of marinating the carp is to use onion. To prepare it, peel the onion and cut it into slices. Then, cover the fish fillets with onion slices from both sides, cover the container with a lid, and let it rest in the fridge overnight.
3. If you don't have time, use lemon marinade. Pour one lemon juice over the fish and marinate it for 30 minutes.

Bread the Carp

1. Remove the carp from the marinade. Tap the filets dry.
2. Prepare your breading station: first container with all-purpose flour, second with egg and the last with bread crumbs. Season the egg with 2 pinches of salt.
3. At this point, you might also prepare a large plate lined with a paper towel, on which you will put the fish pieces after frying.
4. Preheat a large frying pan with a thick bottom. Melt clarified butter (60g) and oil in it. Check with a wooden spoon if the temperature is correct (put a wooden spoon into the pan with oil and check if it sizzles).
5. Bread fish fillets quickly by covering them with all-purpose flour, egg and last with bread crumbs and putting it straight into the pan.
6. Fry each side for 3-4 minutes. Put the pan-fried carp on the plate lined with a paper towel to eliminate excess fat.
7. If you are preparing fish for a larger party, preheat the oven to 120°C nd keep the pan-fried carp there until ready to serve.