Whole Baked (Pan-Fried) Carp

Ingredients

• 1500 gCarp
• 100 gFlour
• 60 gButter
• 10 gSalt
• 1 gPepper
• 1 pcsLemon
• 10 gParsley

Instructions

1. 1

   Preparation

   • Scale and gut the carp, rinse thoroughly under cold water. Make a lengthwise cut along the back so the belly remains closed.
   • Rub the carp inside and out with 10 g salt and let rest on a rack or plate for 60 minutes.
   • After resting, pat the fish dry with paper towels.
2. 2

   Coating

   • Dust the dried carp all over with flour and shake off excess.
   • Alternatively use ground zwieback (rusk) or breadcrumbs instead of flour.
3. 3

   Frying

   • Melt 60 g butter in a large shallow pan over high heat until it foams and turns lightly golden.
   • Place the fish in the hot pan and fry without a lid over medium-high heat, about 15–20 minutes in total, until golden and crisp on both sides. Do not cover the pan.
   • Spoon hot butter over the fish while frying to promote even browning.
4. 4

   To serve

   • Carefully transfer the finished carp to a serving platter and serve immediately while hot.
   • Garnish with lemon wedges and chopped parsley.