Fried Carp (Karp Smażony)

0 0
Fried Carp (Karp Smażony)

Share it on your social network:

Or you can just copy and share this url

Ingredients

2 lbs large whole fish I'm using crap
Salt and pepper
4 tbs Flour
3 tbs Oil
2 tbs Butter
  • Medium

Ingredients

Directions

Share

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.

Directions:

  1. Clean and wash the fish. Cut off the head and tail, incise the belly and remove the insides. Rinse thoroughly (inside and out), dry.
  2. Cut the fish into steaks, as shown in the photo below. crap steak
  3. Place the fish in a bowl, add 2 tbs of salt, cover with cold water, and refrigerate for 2 hours.
  4. Remove, rinse, and pat dry.
  5. Sprinkle with pepper.
  6. Place the flour in a shallow dish or a plastic bag.
  7. 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.
  8. 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.
  9. Carefully place the coated carp fillets into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
  10. 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.
  11. 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.
  12. Transfer the fried carp to a serving platter.
  13. 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!

 

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Piernik
previous
Piernik (Polish Gingerbread)
Braised Sauerkraut with Split Pea (Kapusta z Grochem)
next
Kapusta Z Grochem (Polish Cabbage with Yellow Peas)
Piernik
previous
Piernik (Polish Gingerbread)
Braised Sauerkraut with Split Pea (Kapusta z Grochem)
next
Kapusta Z Grochem (Polish Cabbage with Yellow Peas)