Summary

Ingredients

• 1 carp, about .5 kg
• Salt and pepper, from the mill
• 0.25 liter ¼ beer, dark, approx.
• Flour, for turning
• Clarified butter, for frying

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Instructions

1. Wash and dry the ready-to-cook carp. Cut lengthways (make sure that the tail fin is also halved!) And halve each half again. If you have a large enough pan or deep fryer, you can leave the halves whole.
2. Lightly salt and pepper the fish. Dip the fish halves vigorously in beer and then turn them in flour. Repeat this process as often as you like, but at least twice. The more often the carp is breaded, the thicker the garment and the crisper the crust becomes.
3. Bake in plenty of hot clarified butter on each side until crispy and golden brown. It`s even easier in the deep fryer, if you have one.
4. This goes well with potato and endive salad and dark beer or a Franconian Silvaner.