QiMeal
Karp Smażony
Karp Smażony · ready in 53 min · 4 servings · 745 kcal per serving · easy · 6 ingredients
A Polish Christmas Eve classic: carp rested with lemon and salt, breaded simply, then fried in clarified butter for a crisp golden crust.
- Prep
- 41 min
- Cook
- 12 min
- Total
- 53 min
- Serves
- 4
- kcal
- 745
- Difficulty
- easy
Ingredients · 4 servings
- 1 kgCarp, cut into 4 portions
- 2Lemon, 1 juiced, 1 cut into wedges
- 10 gSalt
- 80 gWheat flour
- 120 gBreadcrumb
- 100 gClarified butter
Equipment
stovetop, mixing bowl, kitchen towel, shallow plate, frying pan, tongs, wire rack, citrus juicer, fish spatula, serving platter
Instructions
- Mise en place
Gather carp, lemon, salt, wheat flour, breadcrumbs, clarified butter, and tools: bowls, towels, plates, pan, tongs, and rack. · 5 min
What to look for: All ingredients measured and tools ready on the work surface.
- Marinate carp
Season carp portions with lemon juice and salt, then rest in a bowl for 30 minutes to firm the flesh and tame the muddy aroma. · 30 min
What to look for: The fish looks lightly glossy and sits in a shallow lemony brine.
- Bread the fish
Pat carp very dry, dust each piece lightly in wheat flour, then press firmly into breadcrumbs so every surface is evenly coated. · 5 min
What to look for: Each portion has a thin, even crumb coating with no wet patches.
- Fry until golden
Heat clarified butter in a frying pan over medium heat, then fry carp for 5-6 minutes per side until the crust is deeply golden. · 12 min
When it is done: Fish should flake easily and reach 63°C / 145°F at the thickest point.
- Drain briefly
Transfer fried carp to a rack or towel-lined plate for 1 minute so excess butter drains while the crust stays crisp. · 1 min
What to look for: The crust remains crisp and only a little butter collects underneath.
- Serve hot
Serve hot immediately with lemon wedges, adding a small pinch of salt only if the crust needs it. · 1 min
What to look for: The carp is hot, crisp, and plated with bright lemon wedges.
Nutrition (per serving)
| kcal | 745 |
|---|---|
| Protein | 51 g |
| Carbohydrates | 41 g |
| of which sugars | 3 g |
| Fat | 41 g |
| of which saturated | 19 g |
| Fibre | 3 g |
| Sodium | 1326 mg |
Nutri-ScoreC
Allergens
Contains: fish, gluten, milk
Ingredient substitutions
Carp
- Carp fillet: Use thick carp fillets and keep the same lemon and salt rest.
Lemon
- Fresh lemon juice: Use for the marinade only; the traditional serving wedge will be missing.
Salt
- Fine salt: Use the same weight and season evenly before marinating.
Wheat flour
- Plain wheat flour: Use as a light first coating so the breadcrumbs adhere.
Breadcrumb
- Fine breadcrumb: Fine crumbs give the most even traditional crust.
Clarified butter
- Sunflower oil: Allowed in a pinch, but clarified butter gives the classic flavor and crispness.
