Description
A traditional Polish dish, Fried Carp is a festive treat often served during Christmas Eve dinner. This recipe provides a crispy exterior and tender, flaky fish inside, seasoned to perfection.
Ingredients
Scale
- 1 whole carp (about 2–3 pounds), cleaned and scaled
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- Vegetable oil for frying
- Lemon wedges for serving
- Fresh parsley for garnish (optional)
Instructions
- Rinse the carp under cold water and pat dry with paper towels. Cut the carp into fillets or steaks, depending on your preference.
- In a shallow dish, mix the flour with salt, pepper, and paprika if using.
- In another shallow dish, beat the eggs until well combined.
- In a third dish, place the breadcrumbs.
- Dredge each piece of carp in the flour mixture, shaking off any excess.
- Dip the floured carp into the beaten eggs, allowing any excess to drip off.
- Coat the carp in breadcrumbs, pressing gently to adhere.
- Heat a generous amount of vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, add the coated carp pieces in batches, being careful not to overcrowd the pan.
- Fry the carp for about 4-5 minutes on each side, or until golden brown and crispy.
- Remove the fried carp and drain on paper towels to remove excess oil.
- Serve hot with lemon wedges and garnish with fresh parsley if desired.
Notes
- Make sure the carp is fresh for the best flavor.
- Adjust seasoning according to your taste preferences.
- Leftover carp can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1
- Sodium: 200
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 2
- Protein: 15
- Cholesterol: 150
Keywords: Polish Fried Carp, traditional Polish recipe, Christmas Eve dinner, fried fish, festive dish