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Pepper carp – Bamberg style

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Ingredients for 2 servings:

  • 1 large mirror carp, halved
  • frying fat
  • Black pepper, coarsely ground
  • e.g. salt and pepper
  • 1 pinch(s) nutmeg
  • some flour
  • parsley leaves
  • Lemon wedge(s)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 11 minutes; Total time approx. 1 hour 11 minutes

Delicious mirror carp, best scaled and divided immediately

First, scale the mirror carp halves and clean them in water. Then pat them dry with kitchen paper. Season the fish with a mixture of salt, pepper, and nutmeg. Then coat them in flour and shake well to remove any excess flour. Deep-fry the carp halves at 180°C for about 11 minutes. When golden brown, remove them and let the fat drain on kitchen paper. Then sprinkle generously with coarse pepper. Serve the pepper carp garnished with parsley and lemon wedges. Potato salad and a green salad are suitable side dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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