Fried Carp
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Clean and scale the carp, then rinse it under cold water.
Pat the fish dry and season it with salt.
Dredge the carp in flour, coating it evenly.
Fry and serve
Heat oil in a frying pan over medium heat.
Fry the carp until golden brown on both sides, about 5-7 minutes per side.
Remove from the pan and drain on paper towels before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Carp
- Forms the main body of the dish and cooks to flaky, moist flesh.
- Flour
- Forms a dry coating that crisps and browns in the hot oil.
- Oil
- Conducts heat to cook the fish and browns the flour coating.
The step that matters
Pat the fish dry before dredging. Surface moisture prevents flour from adhering evenly and creates steam that softens the coating. A dry surface lets the flour crisp and brown properly when it meets hot oil.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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