Description
A traditional Polish dish featuring carp that is lightly breaded and fried to perfection, often enjoyed during festive occasions.
Ingredients
Scale
- 1 whole carp, cleaned and scaled
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- Oil for frying
- Lemon wedges for serving
Instructions
- Rinse the carp under cold water and pat dry with paper towels.
- Cut the carp into serving-sized pieces if not already done.
- Season the carp pieces with salt and pepper on both sides.
- Dredge each piece of carp in flour, shaking off the excess.
- Dip the floured carp into the beaten eggs, allowing any excess to drip off.
- Coat the carp in breadcrumbs, pressing gently to adhere.
- In a large skillet, heat oil over medium heat until shimmering.
- Carefully add the breaded carp pieces to the skillet, frying in batches if necessary to avoid overcrowding.
- Cook for 4-5 minutes on each side or until golden brown and cooked through.
- Remove the fried carp from the skillet and drain on paper towels.
- Serve hot with lemon wedges on the side.
Notes
- For added flavor, you can marinate the carp in lemon juice, garlic, and herbs for 30 minutes before breading.
- Make sure the oil is hot enough before adding the carp to prevent it from absorbing too much oil.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1
- Sodium: 200
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 2
- Protein: 20
- Cholesterol: 120
Keywords: Polish Fried Carp, fried carp recipe, traditional Polish dish, carp recipe, festive Polish food