Ingredients with Measurements:
- 1 whole carp (about 2-3 pounds)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 2 eggs
- 1/2 cup milk
- 1 cup breadcrumbs
- 1/2 cup vegetable oil
Special equipment needed:
- Large baking sheet
- Wire rack
- Deep-fry thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the carp under cold water and pat dry with paper towels.
3. In a shallow dish, mix together flour, salt, paprika, garlic powder, onion powder, and black pepper.
4. In another shallow dish, whisk together eggs and milk.
5. In a third shallow dish, spread out breadcrumbs.
6. Dredge the carp in the flour mixture, shaking off any excess.
7. Dip the carp in the egg mixture, letting any excess drip off.
8. Coat the carp in breadcrumbs, pressing the breadcrumbs onto the fish to adhere.
9. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F on a deep-fry thermometer.
10. Fry the carp for 3-4 minutes on each side until golden brown.
11. Transfer the fried carp to a wire rack set over a baking sheet.
12. Bake the carp in the preheated oven for 15-20 minutes until cooked through.
13. Serve hot with lemon wedges.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Frying temperature: 350°F
Baking temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 34g
Protein: 28g
Substitutions for ingredients:
- Carp can be substituted with any firm white fish such as tilapia or cod.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add chopped fresh herbs such as parsley or dill to the breadcrumb mixture for added flavor.
- Serve with a side of tartar sauce or aioli.
Tips and tricks:
- Make sure to pat the carp dry with paper towels before dredging in flour to ensure the coating adheres properly.
- Use a wire rack to allow excess oil to drip off the carp after frying.
- To prevent the breadcrumbs from falling off during frying, press them onto the fish firmly.
Storage instructions:
- Leftover fried carp can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the carp on a baking sheet and bake in a preheated oven at 375°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the fried carp on a bed of fresh greens or roasted vegetables for a colorful presentation.
Garnishes:
- Garnish with lemon wedges and chopped fresh herbs such as parsley or dill.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted root vegetables such as carrots and parsnips
- Steamed green beans
- Mashed potatoes
Troubleshooting advice:
- If the breadcrumbs are falling off during frying, press them onto the fish more firmly.
- If the fish is not cooked through after baking, increase the baking time by 5-10 minutes.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Gebackener Weihnachtskarpfen is a traditional German Christmas dish, typically served on Christmas Eve.
Flavor profiles:
- The crispy breadcrumb coating provides a satisfying crunch while the tender fish inside is seasoned with a blend of spices.
Serving suggestions:
- Serve hot with lemon wedges and a side of tartar sauce or aioli.
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Region: German
Taste: Savory, Crispy, Herbaceous, Fishy, Aromatic