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Crispy Breaded Fried Carp with Lemon
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Source: https://recipheon.com/en/recipes/main-dishes/crispy-breaded-fried-carp-with-lemon
About this recipe
This breaded fried carp has a golden breadcrumb crust with tender, juicy fish underneath. This version uses cleaned fillets without skin, cut into even pieces that are easier to cook evenly than thick steaks. Pat the fish dry after a brief salting, then coat it in flour, egg and fine breadcrumbs, in that order. Frying in two batches keeps the oil hot enough so the coating is not damaged. The first batch can be held briefly on a rack in a warm oven, without covering it. Serve the lemon separately so its juice does not soften the crisp surface before eating.
Ingredients
Carp and breading
800 g raw carp fillets without skin, weighed after removing the backbone and pin bones
80 g all-purpose flour for breading; discard any unused flour
2 medium eggs, about 100 g without shells, for breading; discard any unused egg
150 g fine wheat breadcrumbs for breading; discard any unused breadcrumbs
250 ml refined canola oil for shallow-frying — 200 ml to start and up to 50 ml reserved; most will remain in the pan
6 g salt
0.5 g ground black pepper
1 lemon, about 120 g, quartered to serve
Steps
Check the cleaned fillets and use tweezers to remove any remaining bones you can feel, then pat thoroughly dry with paper towels. Cut the fish into four similarly sized, flat pieces, about 200 g each and roughly 1.5–2 cm thick. Sprinkle both sides with salt and pepper, cover and refrigerate for 15 minutes. Then blot any moisture from the surface without rinsing off the seasoning.
Preheat a conventional oven (no fan) to 100°C and set a rack over a baking sheet to hold the first batch warm briefly. Put the flour and breadcrumbs into separate shallow dishes, with a third dish for the eggs, beaten thoroughly with a fork. Wash the lemon and cut into four wedges.
Dust each piece with flour and shake off the excess, dip in the egg and let the excess drip off briefly. Then coat in breadcrumbs, pressing them lightly onto both sides and the edges. Set in a single layer on a plate and leave for about 5 minutes while heating the oil; discard any leftover breading that has touched the raw fish.
AI-generated Pour 200 ml oil into a wide skillet about 28 cm in diameter and heat over medium heat: a few breadcrumbs dropped in should sizzle gently right away and gradually turn golden, without smoking or quickly blackening. Add two pieces of fish, leaving space between them, and fry without covering for 4–5 minutes on the first side. Turn with a wide spatula and fry for another 4–5 minutes; the coating should be golden and the thickest part of the fish hot, opaque and easily separated into flakes. If the center is still translucent after this time, cook for another 1–2 minutes over slightly lower heat; reduce the heat if the coating browns too quickly.
Briefly drain the first batch on paper towels, transfer to the rack in the oven and keep it there without covering it, only while frying the next batch, about 10 minutes. Remove loose crumbs from the skillet with a fine metal sieve or slotted spoon; if needed, add a little of the reserved 50 ml oil and heat it again. Fry the remaining two pieces the same way for 4–5 minutes on each side, then briefly drain; do not add cold fish to a batch already frying.
Place one piece of carp on each of four plates and add a lemon quarter to squeeze over just before eating. Serve immediately while the coating is still crisp; do not cover tightly, and do not pour lemon juice over all the fish in advance. Even after careful cleaning, carp may contain small bones, so eat it carefully.
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