Christmas Carp (Pan-Fried Carp)
Servings: 8 servings
Ingredients
- 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
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.2 large carp fillets
- Rub the fish with lemon juice and season with salt and pepper.1 tablespoon lemon juice, 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.1/4 cup flour, 2 eggs, 2/3 cup fine breadcrumbs
- 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.clarified butter
- 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!
Nutrition
Calories: 135kcal