Fried carp is a classic of Polish cuisine, especially popular on the Christmas Eve table. The delicate, juicy meat with its characteristic sweet flavor and crispy skin delights with its simplicity and distinctiveness. The aromatic scent of fried fish combined with subtle spices creates a dish that evokes memories of family gatherings. Preparing it requires a bit of patience, but the final result is worth every minute spent in the kitchen.
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Wash the carp fillets under cold water, then dry them thoroughly with a paper towel.
Sprinkle the fillets with salt and pepper on both sides. Set aside for 10 minutes to allow the spices to penetrate the meat.
Coat the fillets in flour, making sure to cover them thoroughly on all sides.
Heat oil in a pan over medium heat. Fry the carp fillets for about 5-7 minutes on each side, until golden and crispy.
Serve the carp warm with lemon slices as decoration.
Carp is one of the few fish that is traditionally consumed in Poland during Christmas Eve, making it a symbol of festive cuisine.
Serve the fried carp on elegant plates, topped with slices of lemon. It pairs perfectly with roasted potatoes or a vegetable salad. Serve hot to maintain the juiciness of the meat.
Store leftover fried carp in an airtight container in the refrigerator, where it can stay fresh for 2-3 days. To reheat, it's best to use the oven to maintain the crispiness of the skin.
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