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collection by ICAF Europe

Gebackener Karpfen (baked carp)

1 carp of about 2 kg
rye or wheat flour
butter of lard
salt and pepper to taste

Rub off the scales of the carp and wash. Slit the back of the fish and gut it through the back so that the belly stays closed. Wash it again, salt it and dry it. One hour later turn the carp over in flour and bake it in a pan with butter or lard until golden. While baking, the pan should not be covered or the fish will get rather soft, but the flesh should remain firm.