2 lbs large whole fishI'm using crap
Salt and pepper
4 tbs Flour
3 tbs Oil
2 tbs Butter
Fried carp is a national food in Poland, though it is eaten only once a year—on Christmas Eve. Depending on local and family traditions, carp is fried with or without a coating.
- Clean and wash the fish. Cut off the head and tail, incise the belly and remove the insides. Rinse thoroughly (inside and out), dry.
- Cut the fish into steaks, as shown in the photo below.
- Place the fish in a bowl, add 2 tbs of salt, cover with cold water, and refrigerate for 2 hours.
- Remove, rinse, and pat dry.
- Sprinkle with pepper.
- Place the flour in a shallow dish or a plastic bag.
- Add the fish pieces to lightly cover. Dredge each piece of carp in the seasoned flour, making sure to coat all sides evenly. Shake off any excess flour.
- Heat vegetable oil in a deep frying pan or skillet over medium-high heat. You’ll want enough oil to submerge the carp pieces halfway.
- Carefully place the coated carp fillets into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
- Fry the carp until they turn golden brown and crispy on both sides, about 4-5 minutes per side, depending on the thickness of the fillets.
- Use a slotted spatula to remove the fried carp from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Transfer the fried carp to a serving platter.
- Garnish with fresh parsley (optional) and serve hot with lemon wedges on the side for squeezing over the fish.
Fried carp is traditionally served as a festive dish during Christmas Eve (Wigilia) in Poland. Enjoy this crispy and flavorful Polish delicacy with your loved ones!