Fried carp for Christmas Eve. A proven recipe that everyone can use

Fried carp is a classic and probably the most recognizable dish on the Christmas Eve table. It is relatively simple and quick to prepare, with a minimum amount of ingredients so as not to mask the characteristic taste of the fish. Perfect for Christmas Eve, Lenten cabbage or vegetable salad. The crispy coating and soft interior work together wonderfully, and the whole thing is topped off with a bit of lemon juice.

How to fry carp for Christmas Eve? The most important thing is fresh and good quality meat and thoroughly drying the fish before frying. This will make the skin crispy. It is a good idea to marinate the pieces in salt and pepper first, and then coat them in flour and breadcrumbs. Then they need to be fried in very hot fat (preferably clarified butter) so that the fish absorbs as little of it as possible. Proper frying will make the carp soft on the inside and golden on the outside.

Ingredients:

• karp,
• 60 g of wheat flour,
• 70 g breadcrumbs,
• egg,
• 50 ml of clarified butter or rapeseed oil,
• 2 onions,
• a spoon of salt,
• a teaspoon of black pepper.

Additionally:

• oil for frying onions.

How to do it:

1. Wash and remove scales from the carp. Gut it, then cut it into wedges, discarding the tail and head. You can use these to prepare, for example, fish soup.

2. Dry the carp bells thoroughly with paper towels, then sprinkle with salt and pepper (set aside for a while). Coat each one in flour, then egg, then breadcrumbs.

3. Heat a thin layer of butter or oil in a pan. Fry the fish for 3 to 5 minutes on each side, then set aside.

4. Peel the onions and cut into slices. Fry it in oil for about 5 minutes until nicely glassy. Place it on the bottom of an ovenproof dish and place the carp bells on it.

5. Cover the dish with a lid and put in the oven preheated to 180 degrees Celsius for approx. 15-30 minutes, depending on the thickness of the bells. This is to ensure that the fish inside is completely cooked.

6. Serve the fried carp with a lemon wedge to pour the juice over it. Serve the dish warm, immediately after preparation.

7. Store any leftovers in the refrigerator, covered, and use within 24 hours.

Source: Terazgotuje.pl