Well-seasoned fish with a crispy coating – Baked Carp has tradition in Austria! It is for a good reason that this fleshy sweetwater fish is amongst the favourite fish of the Austrians and therefore also an essential part of many Christmas dishes. However, the nutritious fish is also very popular outside the festive period.
- 4 carp filets (boned and skinned)
- 1 lemon (juice)
- 4 garlic cloves (crushed)
- 100 g flour (for coating)
- 2 eggs (for coating)
- 150 g breadcrumbs (for coating)
- 400 ml oil (for frying)
- 100 g clarified butter
- lemon slices (to garnish)
Directions for Baked Carp
- Bone carp fillets with kitchen tweezers or ask the fishmonger to do this. Place the fillets next to each other in a deep dish and drizzle with lemon juice. Crush the garlic with the back of a knife and place a clove on each fillet. Cover the dish and leave to stand in the fridge for 2-3 hours.
- Remove the garlic and season the fish with salt and pepper. Coat the fish, firstly in the flour, then in the beaten egg and finally in the breadcrumbs.
- Heat the oil in a pan and melt the clarified butter in this. Place the carp fillets in the very hot, although not overheated, oil and fry until golden brown on both sides.
- Remove the fillets, pat dry on kitchen paper and serve garnished with the lemon slices.
GOES WELL WITH Potatoes with Parsley and/or leaf salad.
Only coat the fish just before frying and do not press the coating on too firmly otherwise it will not be able to fully develop its nice colour and flavour.
Carp originally comes from Asia Minor and made its way to Central Europe via the Black Sea and the Donau. It wasn’t long until the fish was served in noble and middle-class households. Carp breeding in the Austrian region, in the Waldviertel as well as in Styria, dates back to the Medieval ages and both regions are still the country’s best-known carp breeding areas. Since the Medieval ages, Christmas carp has also been the traditional Christmas Eve dish in Austria. For centuries, carp has also been particularly popular amongst the clergy as it can be eaten during Lent as it is a cloud-blooded animal.