Carp fried in deep fat
Description
Golden-brown pieces of battered fish can be served on a festive table with mashed potatoes, fried potatoes, vegetable salad, etc. They can also be taken on a trip or picnic, wrapped in parchment paper.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy carp fillet or a whole fish. If you are cooking a whole fish, clean it by removing the scales and entrails, thoroughly rinse it inside and out, and then fillet it.
- 2
Step 2
Pat the fillet dry with paper towels and cut it into portion pieces about 3-4 cm thick. Place in a deep container.
- 3
Step 3
Add salt and ground black pepper, then squeeze lemon juice after slicing the lemon into rounds. Mix the fish thoroughly but gently, applying slight pressure so the citrus juice can penetrate the flesh. Let it marinate for 1–2 hours; the lemon juice will eliminate the muddy odor.
- 4
Step 4
Beat the egg with water, a pinch of salt, and flour to obtain a thick batter.
- 5
Step 5
Pat the carp pieces dry with paper towels to remove the marinade and ensure they are not moist; otherwise, the batter will not stick to them.
- 6
Step 6
Heat the vegetable oil thoroughly in a narrow cauldron or deep pot. Dip each piece of fish into the batter on all sides.
- 7
Step 7
Place one or two pieces of fish in batter into the preheated oil and fry for 3-4 minutes on each side until golden brown. The key is to ensure the oil is thoroughly heated; otherwise, the batter will sink to the bottom and slide off the fish.
- 8
Step 8
Place the golden-brown pieces on a plate and serve hot.