Fried carp

Ingredients for 4 servings:

• 1 carp approx. 2 kg, ready to cook
• 80 g butter
• 3 eggs
• 1 lemon(s), the juice
• Flour
• breadcrumbs
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the head and fins from the carp and halve along the spine. Then cut into portion-sized pieces, wash and pat dry. Rub with a little lemon juice and season with pepper. Crack the eggs into a deep plate and beat them together, then put the flour and breadcrumbs into separate plates. Melt the butter in a large pan, but do not let it get too hot. Then season the fish pieces with salt and coat them first in flour, then in the egg, and then in the breadcrumbs (like breading a schnitzel). Carefully press the breading down a little and then fry them, skin-side down, in the butter over a moderate heat until crispy on both sides. We serve it with Saxon potato salad, but it is also delicious with parsley potatoes with a little brown butter or Appernmauke (mashed potatoes).