How to make
The carp cutlets are washed under running water and drained.
The two types of flour are mixed with black pepper, salt, cumin and grated dry parsley.
Roll the cutlets nicely in the mixture and transfer them to a tray lined with greased baking paper.
For the gremolata, the middle of a slice of old dry bread is poured. Add the chopped fresh parsley, a pressed clove of garlic, the finely grated peel of one lemon (without the white part so it doesn't get bitter) and the olive oil. The carp cutlets are nicely covered with the resulting mixture by pressing.
The tray is placed in an oven preheated to 360°F (180°C), on the middle rack and fan on.
The fish is baked for about 20 minutes until a crispy appetizing crust is formed.
Served with a fresh salad of your choice.
The carp with a crispy crust is ready.
