Fried Carp is a traditional Austrian Christmas dinner which is eaten on Christmas Eve because Christmas Eve was considered a ‘fasting’ day by many Catholics. If you don’t want to fry the carp bake it on an open sheet instead.
- 1.5 kg Carp Fillet
- Bread crumbs
- 2 eggs, beaten
- 120 g shortening
- 1 lemon, sliced
Wash fish fillet and cut into serving slices. Sprinkle with sale and let stand for 1 hour.
Put bread crumbs, flour, and beaten eggs in three separate dishes. Roll each slice of fish first in flour, then eggs, then bread crumbs.
Fry slices on both sides in shortening until golden brown. Arrange slices on a hot platter and garnish with lemon.
This recipe from CDKitchen