Baked carp, Franconian style

Ingredients for 4 servings:

• 2 carp
• some salt
• some clarified butter
• some beer
• some flour
• 1 lemon(s)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

in beer batter

If possible, have your trusted fishmonger gut the fresh carp and have them professionally halved. If you want to, must, or are allowed to halve the fish yourself, please proceed as follows: Cut the carp open along the belly (from the middle to the tail fin). Remove the innards. Caution! Be careful of the bile! It must not burst! Otherwise, the taste of the carp and the carp will be ruined. The bile will be white! Now it gets tricky – now you split the fish lengthwise. One half should keep the backbone. For a particularly beautiful cut, split the carp so that each half has a piece of tail split in the middle. First, briefly dip the carp halves in beer, then salt them and finally coat them in flour. Now it’s time for a very deep pan with plenty of clarified butter. If necessary, you can also do this in a deep fryer. Let it get nice and hot and fry the fish on both sides until golden brown. IMPORTANT! – Be sure to drain the carp well, if necessary, briefly place them on an absorbent kitchen towel. Serve the fish on a preheated platter, preferably with a few lemon slices on top, and serve with the baked carp. Serve with Franconian potato salad, mixed salad, and, of course, Franconian wine. NOTE!!! Please don’t forget to eat the carp’s cheeks. According to many carp lovers, they are the best part of the whole fish!