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collection by ICAF Europe

Fried carp

This is traditionally eaten on Christmas Eve

1 carp, or more depending on number dining and size of carp
1 egg
oil for frying
some flour
some toasted breadcrumbs
salt and pepper to taste

Gut and clean the carp; remove the head and tail, and cut slices across the carp, about 2 cm thick. These slices will be roughly U-shaped. Season the flour with salt and pepper and put on a large plate. Beat the egg in a bowl. Finally put the breadcrumbs on a plate or paper. Dip each slice of carp first in the seasoned flour, then in the beaten egg and finally in the breadcrumbs. Fry each slice on both sides in the oil, until golden brown. Serve promptly.