1 large carp
1-2 tablespoons of milk
1 spoon oil
grated dry white bread
fat, butter or oil for frying
Clean and descale the carp. Cut it in half, wash it, dry it with a cloth and then cut it in portions of about 150g. Put lemon juice and salt on the fish.
Put the flour in a shallow dish and do the same with the eggs in a second bowl; add milk, whisk together with a fork. Then put the breadcrumbs into a third, similar shallow dish too. Put each piece of fish first into the flour, making sure it is coated on all sides. Then dip it into the egg mixture and lastly the breadcrumbs.
Fry the carp in a pan with fat until it is golden-brown. Serve it with slices of lemon (many people like to sprinkle the juice of the lemon onto the fish before eating it) and potato salad or salted boiled potatoes.
Ingredients (for 8-9 people):
15 litres water
2 carp (2-2.5 kilograms each)
5 large onions
2.5 – 3 kilos potatoes
8 tablespoons salt
4 teaspoons juniper berries
4 tablespoons black peppercorns
9 bay leaves
Bring water, salt, pepper, juniper berries and bay leaves to the boil in a large pan. Leave to simmer for about one hour to make a strong salty stock.
Place carp in the lightly simmering stock; do not allow to boil. Leave to simmer for around 20-30 minutes. When the dorsal fin comes out easily and cleanly the fish is fully cooked.
Serve with boiled potatoes, melted butter and freshly-grated horseradish.
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