Fried carp
Origin of the recipe
Fried carp is a delicious and filling Czech dish that could be served on the last day of Advent—Christmas Eve. According to an ancient tradition, the dried scales of the Christmas carp, which resemble coins, are carried in a wallet to ensure a steady supply of money in the new year, and the bones are buried under fruit trees. Fried carp is usually served with potatoes.
What do you need for cooking?
Ingredients
-
Fresh carp
-
Champignons
-
Onion
-
Lemon juice
-
Butter
-
Vegetable oil
-
Salt
-
Pepper
Kitchen utensils
- Knife
- Board
- Baking tray
- Pan
- shoulder blade
- Brush
Step-by-step recipe
Step 1:
Pour vegetable oil into the frying pan.
Step 2:
Finely chop the onion and fry for 3 minutes over medium heat, stirring.
Step 3:
Finely chop the mushrooms and add to the onion.
Step 4:
Add butter, salt and pepper to taste and fry for 3 minutes over medium heat.
Step 5:
Clean and gut the carp and rub it with salt and pepper on both sides and inside.
Step 6:
Place the prepared filling inside the carp and pour in lemon juice.
Step 7:
Brush the carp with butter.
Step 8:
Cook in the oven for 15 minutes at 180 degrees.
Step 9:
Brush the top of the carp with melted butter and cook for another 15 minutes.
Step 10:
Brush the carp again with melted butter and serve.
Cooking tips
Do not overcook the onions and mushrooms, otherwise the taste will be spoiled.
It's best to clean carp in a basin of water or inside a plastic bag to prevent scales from flying around the kitchen. It's best to use a special fish scaler.
