Carp can be prepared in many ways, including: as fried fish, stewed with vegetables or in vinegar marinade. Each of these methods allows you to bring out a different taste and aroma of the meat. Most often, we serve it in the form of fried bells and that is what we will focus on in this article.
Before frying, it is worth improving the fish by preliminary preparation for heat treatment. Then questions arise: how to cut the fish, does it need to be soaked, what should the delicate meat be breaded with? It’s time to clear up any doubts.
Carp is cut with a sharp knife and precise movements. It’s best to use a chef’s knife.
How to cut fish correctly? First, we need to clean it thoroughly and place it on a cutting board, which we immobilize by placing a cloth or a few paper towels under it.
We place the knife perpendicularly to the carp’s spine and we start cutting it into pieces 2-3 cm thick. This way we will obtain the desired bell shape.
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The next important step in preparing carp for frying is soaking. Thanks to this, we will get rid of it and the meat will become more tender.
Carp is most often soaked in milkalthough there is nothing stopping you from using buttermilk for this. Immerse the fish completely in the selected liquid and put it in the refrigerator for at least 3 hours preferably for 12 hours.
The last step before frying is proper breading of the carp. How to prevent the breading from falling apart during frying?
Above all we need to squeeze excess milk/buttermilk from the fish using a paper towel. Only then do we season it with salt and pepper.
In the next step, we do the initial breading: dredge the carp in flour. We recommend adding 2 tablespoons of potato flour to the wheat flour to make the breading crispier and stick to the fish better.
Only then do we dip the carp in beaten eggs and coat it in breadcrumbs. Then we immediately start frying. The fish cannot be breaded because the meat will absorb too much moisture – it will become soggy and unpalatable.
