Main Page
Second course
Carp in breadcrumbs

Breaded Pan-Fried Carp

A hearty, out-of-the-ordinary dish that shines on a weeknight or at a holiday table. Breaded carp is best served with vegetables, but mashed potatoes, steamed potatoes, boiled rice, and buckwheat all pair beautifully too. It makes a satisfying dinner, lunch, or even breakfast—full of flavor and good things. Carp is a great fish for kids, though do watch for a few small bones.

wella

Recipe author

Composition / ingredients

Servings:

Carp

400

Vegetable oil

Salt

Dried spices

Garlic

Lemon

Breadcrumbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 13 g

Fats 45 % 17 g

Carbohydrates 21 % 8 g

234 kcal

GI: 13 / 0 / 88

Cooking method

Cooking time: 35 min

Step 1:

Scale the carp, then gut it thoroughly.
Step 2:

Remove the head, tail, and all the fins, then fillet the fish using a sharp knife or a good pair of kitchen shears.
Step 3:

You'll end up with two fillets. One is ready to fry; you can lift the backbone out of the other.
Step 4:

Cut the fillets into serving pieces. Salt and spices are what bring out the flavor and aroma, so season generously.
Step 5:

Want a crisp crust? Coat the fish in breadcrumbs rather than flour.
Step 6:

To tame the muddy smell that carp (and other members of the carp family) can have, slice a lemon. Tuck the slices around the fish and fry them right along with it.
Step 7:

Garlic is another way to boost the flavor. Cut it into slivers and scatter over one side of the fillets—the side you'll fry first. Better yet, mince it finely and rub it right into the flesh.
Step 8:

Heat a skillet and add the oil. Once it's hot, lay the fillets in the sizzling oil garlic-side down, and arrange the lemon slices around the fish. Fry until the surface is golden and the crust is crisp. The fried lemon slices turn into tangy little "chips" with a wonderful zing!

A few more tips: You can also fry the fillets in butter—just watch closely, since butter scorches easily. Lay the pieces in the pan with a little space between them. Carp fillets cook very quickly, about 5 minutes per side. For even juicier fish, cover the pan for a bit, or add a splash of broth or water and let it steam, covered, for 3–4 minutes. You can finish the fillets after frying in broth, water, cream, or sauce. Use whatever spices you like. Just before serving, rest the fish on a paper towel to blot off the excess oil.