BEST CARP RECIPE RECIPES

Steps:

• [The night before] Portion the carp into fish steaks (cutting crosswise, cutting through the bone) or fillet pieces. Season generously with salt and pepper. 
• Peel and slice the onions. 
• Place the fish pieces into a large container, layering it with onion slices. Cover with a lid or cling film and leave in the fridge overnight.
• [On the day] Squeeze the juice out of 3 lemons, cut the last one into thin slices.
• In a large bowl, cover the fish pieces in lemon juice and lemon slices. Make sure each piece of fish has a chance to get friendly with that lemon juice. Covet the bowl with cling film and set aside for 30 minutes.
• After that time, dry carp pieces with paper towels.
• Cover a large plate with five tablespoons of flour and five tablespoons of breadcrumbs, combine them together.
• Grease a large frying pan/skillet with some cooking oil. Set the heat on a medium-high. 
• Grab one carp piece at a time and coat it with batter. Make sure each side of the fish is covered well.
• If the pan is hot, we’re ready to fry. Place the fish onto the frying pan and fry until golden. It usually takes 5-6 minutes per each side; but the exact time will depend on how thick your pieces are. Continue until you’re out of fish.
• Serve immediately with some fresh lemon wedges on the side, or wait for it to cool and serve as a cold appetizer.

Steps:

• Rinse carp, pat dry, and score obliquely through the skin. Rub with salt and pepper and sprinkle with lemon juice. Place half of the parsley and thyme in the fish cavity. Preheat oven to 180°C (approximately 350°F). Peel and chop the soup vegetables.
• Sauté the vegetables in 30 grams (approximately 1 ounce) of butter in a large roasting pan until soft. Add the carp and remaining butter. Pour in the wine and fish stock and cook in the oven for about 40 minutes, basting the fish often.
• Remove the finished carp from the roasting pan and keep warm. To make the sauce, puree the liquid and vegetables with a hand blender, strain through a sieve, and bring to a boil in a pot. Combine the cream and egg yolk and fold into the sauce. Finely chop the remaining parsley and stir into sauce. Season with salt, pepper, and lemon juice. Arrange the fish on a serving dish and serve the sauce separately.