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Carp fried on frying pan

Pan-Fried Carp

For fish lovers — tasty, easy, quick, and simple! Pan-fried carp is a surprisingly easy dish and amazingly good. This juicy, fragrant fish is a hit with grown-ups and kids alike. Put it on the table for a family lunch or dinner.

Pearl

Recipe author

Composition / ingredients

Servings:

Carp

Flour

0.5

Salt

Ground black pepper

Vegetable oil

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 16 g

Fats 39 % 13 g

Carbohydrates 12 % 4 g

197 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:

How do you pan-fry carp? Get everything ready for the recipe. I used a freshly caught fish; if you're working with store-bought carp, make sure it's fresh. A frozen fish works too — just take it out of the freezer ahead of time and let it thaw. Gut the fish, scale it, and remove the gills.
Step 2:

You can fry the head or freeze it with the tail and fins to make a fragrant fish stock or chowder later. Split the body lengthwise into two sides, then cut each side into pieces about 1 1/2 inches (3–4 cm) wide.
Step 3:

Season each piece with salt and ground black pepper (or allspice) on both sides. If you like, add any other favorite spices or a dry fish seasoning at this point.
Step 4:

Dredge the carp pieces in flour on all sides.
Step 5:

Heat refined vegetable oil in a heavy-bottomed skillet. How do you tell when it's hot enough? Dip in the edge of a wooden spatula or the tip of a toothpick — if bubbles form around it, you're good to go. Add the carp pieces, skin side down first. Fry over high heat for 5 to 7 minutes.
Step 6:

Flip the pieces, lower the heat a little, and cook the carp through, about 10–15 minutes more. You can cover the skillet at this stage; I usually don't, and the fish fries up perfectly in 7–10 minutes.
Step 7:

Set the finished pieces on a napkin or paper towels to drain off the excess oil. Serve the fried carp with fresh herbs, vegetables, and any salads you like.

Fish cooked this way is incredibly good both hot and cold. Enjoy!
Since everyone's tolerance for salt, sweetness, bitterness, spice, acidity, and heat is different, always add spices and seasonings to your own taste. And if you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for one).
Fry in an oil with a high smoke point! Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point: they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.