Pan-Fried Carp
Carp has two reputations: very tasty and very bony. The second is solved with scoring — a close grid across the sides cuts the fine bones so they disappear in the pan. As for the muddy note of pond fish, twenty minutes in cold milk takes it away.
- Prep
- 25 min
- Cook
- 20 min
- Rest
- 20 min
- Total
- 1 h 5 min
- Servings
- 4
- Level
- Easy
- Per serving
- 420 kcal
Ingredients
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Soak in milk
Cover the steaks with cold milk for 20 minutes. Milk draws out the muddy taste pond fish can carry and softens the flesh.
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Step 2: Score the sides
Pat the fish dry and cut a close grid into both sides with a sharp knife, 5 mm apart, right down to the backbone. This is what deals with the small bones.
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Step 3: Season
Rub the steaks with salt and pepper, getting into the cuts, and leave for 10 minutes.
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Step 4: Flour them
Coat each piece in flour and shake off the excess; a thick layer peels away in the pan.
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Step 5: Fry over medium heat
Heat the oil and fry for 6–7 minutes a side, uncovered. High heat burns the flour before the fish is done.
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Step 6: Check and serve
The flesh should lift away from the backbone with a fork. Serve straight away with lemon and dill.
Tips & variations
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Tip
Scoring is essential on a large carp. Under a kilo the bones are softer and you can skip it.
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Variation
Cornmeal instead of flour gives a noticeably crisper crust that does not go soft.
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Tip
Never cover the pan: the steam softens the very crust you were after.
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Storage
Keeps a day in the fridge. Reheat at 170 °C in the oven rather than in a pan, which dries it out.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 420 kcal | 1,680 kcal |
| Protein | 34 g | 136 g |
| Fat | 26 g | 104 g |
| Carbohydrates | 9 g | 36 g |
Approximate values calculated from standard ingredient data.
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