Fried Carp (Karp Smażony)

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Fried Carp (Karp Smażony)

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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

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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. Shake off any excess flour.
  8. In a large frying pan, heat the oil and butter.
  9. Put in the pieces of fish and sauté for a few minutes on each side on a medium heat.
  10. Remove and place on a paper towel to soak up the extra fat.
  11. If the steaks are thick, finish in a 350° F/180° C oven for a few minutes to cook through.

NoteServe immediately or keep in a warm oven until ready to serve.

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