Carp in Nuremberg garb

Ingredients for 4 servings:

• 1 carp, approx. 1.5 kg
• Salt and pepper, from the mill
• ¼ liter beer, dark, approx.
• Flour, for turning
• Clarified butter, for frying

Instructions

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

classic preparation in Franconia with beer-flour breading

Wash and dry the carp, ready to cook. Cut it lengthwise (making sure to cut the tail fin in half!) and then cut each half in half again. If you have a sufficiently large pan or deep fryer, you can leave the halves whole. Lightly salt and pepper the fish. Dip the fish halves thoroughly in beer and then coat them in flour. Repeat this process as often as you like, but at least twice. The more often the carp is breaded, the thicker the coating will be and the crispier the crust will be. Fry in plenty of hot clarified butter on each side until crispy and golden brown. This is even easier in a deep fryer, if you have one. Serve with potato and endive salad and dark beer or a Franconian Silvaner.