Ingredients with Measurements:
- 1 whole carp (about 2-3 pounds), cleaned and scaled
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 1/4 cup butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- Lemon wedges, for serving
Special equipment needed:
- Large skillet or frying pan
- Tongs or spatula
Step-by-step instructions:
1. Season the carp with salt and pepper, then dredge it in flour, shaking off any excess.
2. Heat the vegetable oil and butter in a large skillet over medium-high heat. Add the carp and cook for 5-7 minutes on each side, until golden brown and crispy.
3. Remove the carp from the skillet and set aside on a plate.
4. Add the chopped onion and garlic to the skillet and cook for 2-3 minutes, until softened.
5. Pour in the white wine and chicken broth, scraping the bottom of the skillet to release any browned bits.
6. Add the lemon juice and parsley, then return the carp to the skillet.
7. Reduce the heat to low and simmer for 10-15 minutes, until the sauce has thickened and the carp is cooked through.
8. Serve the carp with the sauce spooned over the top, garnished with lemon wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for frying the carp
- Low heat for simmering the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 25g
- Carbohydrates: 15g
- Protein: 25g
Substitutions for ingredients:
- Any white fish can be used in place of carp
- Vegetable oil can be substituted with olive oil or canola oil
- Chicken broth can be substituted with vegetable broth or water
Variations:
- Add sliced mushrooms to the sauce for extra flavor
- Use different herbs such as thyme or rosemary instead of parsley
- Add a splash of cream to the sauce for a richer flavor
Tips and tricks:
- Make sure the carp is completely dry before dredging in flour to ensure a crispy crust
- Use a fish spatula or tongs to flip the carp to prevent it from falling apart
- If the sauce is too thin, add a slurry of cornstarch and water to thicken it up
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve the carp on a bed of rice or mashed potatoes
- Garnish with fresh herbs such as parsley or dill
Garnishes:
- Lemon wedges
- Fresh herbs
Pairings:
- Serve with a side salad or roasted vegetables
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the carp is sticking to the skillet, add more oil to prevent it from sticking
- If the sauce is too thick, add more chicken broth or white wine to thin it out
Food safety advice:
- Make sure the carp is cooked to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Gebratener Weihnachtskarpfen is a traditional Christmas dish in Germany and Austria, where carp is a popular fish during the holiday season.
Flavor profiles:
- Crispy and savory carp with a tangy and flavorful sauce
Serving suggestions:
- Serve with a glass of white wine or sparkling cider
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Region: German