Carp is one of the tastiest fish that is most often prepared for St. Nicolas Day. However, if you want to prepare carp that is fried, then this article is for you.
Basically, the carp belongs to the family of Characiformes, Siluriformes and Gymnotiformes. They can be found in freshwater bodies of water, and are most commonly reared and bred in dams. Unfortunately, however, these fish are relatively rarely to our table, because they thrive more in the mud of ponds and when cooked have a light, but not so pleasant smell. However, cooking fried carp in the right way will result in a truly delicious result.
How to make a perfect fried carp?
There are many recipes and ways to prepare carp, but the best and tastiest way remains frying. And here's how to prepare delicious fried carp:
- It's natural, the first thing to do is to clean the fish from its scales. This can be done very easily by using new metal sponge and just scraping them off. The metal sponge helps not to leave flakes in the sink, because everything goes into it;
- The second thing to do is to cut the fish into pieces of the same size;
- Then place the pieces of carp in a deep vessel and cover it with very cold water, in which it must remain for at least two hours;
- After this time is up, you must dry each piece separately with kitchen paper;
- Mix in a container 2 tbsp. flour with 5 tbsp. corn flour, in which you can add salt and pepper to flavor the fish;
- After you have rolled each piece, tap off the excess flour;
- The carp is fried in very hot lard. Thus, the carp will become even more delicious, instead of frying it in oil;
- Drain each piece of fried carp of excess fat onto kitchen paper;
- When you serve your carp, sprinkle it with freshly squeezed lemon juice and garnish it to your liking.
And if you're not into frying, be sure to check out these options for stuffed carp and baked carp.
