If possible, remove the fresh carp from a trusted fishmonger and have them professionally cut in half.
If you want to, have to or are allowed to cut the fish in half, please proceed as follows:
Cut the carp open on the belly (from the middle to the tail fin. Remove the innards. Attention! Please pay attention to the bile! It must not burst! Otherwise the taste of the carp and the carp is over. The bile is white!
Now it gets tricky - now you divide the fish lengthways. One half should keep the back bone.
If you want it to be particularly beautiful, the carp is divided in such a way that a tail piece split in the middle remains on each half of the fish.
The half carp are first briefly put in beer, then they are salted and then turned in flour.
Now it`s time for a very deep pan with plenty of clarified butter. If necessary, this also works in the deep fryer.
Let it get nice and hot and fry the fish until golden brown on both sides.
IMPORTANT! - It is essential that the carp drain well, possibly briefly on an absorbent kitchen towel.
Serve the fish on a pre-warmed plate if possible, place a few slices of lemon on top and serve with the baked carp.
Franconian potato salad, mixed salad and of course Franconian wine go well with it.
NOTE!!! Please don`t forget to eat the carp`s cheeks. According to many carp lovers, they are the best part of all fish!
Ingredients
Print Recipe
Pin Recipe