Wash carp, pat dry with kitchen paper, scale, cut off fins and cut off head (then poke out the eyes) and tail. Cut off the backbone, cut the carp in half lengthways and cut the halves into pieces approx. 4 cm wide (here: 12 pieces). Wash the pieces again thoroughly and pat dry with kitchen paper. Season the carp pieces with coarse sea salt from the mill and colored pepper from the mill. Beat the eggs (3 pieces) and whisk with the cooking cream (3 tbsp). Then turn the carp pieces in flour, pull through the egg-cream mixture and turn / roll in breadcrumbs. Press down the breading well. Heat sunflower oil (200 ml) in a pan and gradually fry the breaded carp pieces in it until golden-brown. Keep the fried carp pieces warm in the oven at 50 ° C until serving. To serve, drizzle the carp pieces with lemon juice and serve with potato salad.