John Myers
Ingredients for 4 servings:
- 8 thick carp chops, if possible equal size
- salt and pepper
- 1 lemon(s), the juice
- 2 eggs
- 100 g flour
- 150 g breadcrumbs
- 250 g oil, for frying
- 1 bunch of parsley
- Lemon(s), for garnishing
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
In a small bowl, mix salt and pepper. Rub the carp slices all over with the salt, drizzle with lemon juice, and let marinate in the refrigerator for 30 minutes, covered. Whisk the eggs, then place the flour and breadcrumbs on a plate. Coat the fish pieces in the flour, shaking off any excess. Dip the pieces in the egg mixture, let them drain, and finally roll them in the breadcrumbs, shaking off any excess. Heat oil in a pan and fry the breaded fish pieces, one at a time, over medium heat until golden brown on both sides, about 6 minutes. Drain the cooked fish pieces on a paper towel and keep warm until ready to serve. This goes very well with potato salad.
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