How to make
Clean the carp of the entrails and scales very well. Cut it into 2 cm thick slices, wash them and dry the slices with kitchen paper.
Season with as much salt and black pepper as you like, pour the freshly squeezed lemon juice, mix and leave it for 20 minutes in the marinade.
Prepare the breadings, in the first plate put the corn flour with a little salt, in the second plate beat the eggs very well and in the third plate the crushed cornflakes mixed with the thyme.
In a frying pan, heat oil on high heat, dip the pieces of fish one by one first in the corn flour, then in the beaten eggs and finally in the crushed cornflakes.
Drop them into the heated oil and fry them on both sides, until they aquire a golden brown color.
Arrange the fried carp onto kitchen paper to absorb excess fat.
Arrange several leaves of the green salad on a serving plate. On top, cut the remaining salad leaves, spring onions and cucumber, season the salad and place the pieces of breaded carp on it and place the tomatoes around it.
