CARP FRY RECIPES

Steps:

• Heat the oil in a large pan.
• Sprinkle the carp cutlets with salt, a little black pepper and roll them in a mixture of flour, breadcrumbs and garlic powder.
• Put them to fry until golden on both sides. Serve the fried carp with lemon slices.

Steps:

• [if dealing with whole gutted carp] Scale the fish, cut off the head, tail and fins. Divide into fillets. If you can feel any bones - remove them.
• Bake the fillets in a preheated oven, in 360°F (180°C) for around 35-45 minutes. The exact time will depend on the fillet’s thickness, so it’s worth testing the fish empirically - by poking it with a fork. Carp is baked when its meat is opaque and non-translucent. 
• Leave to cool and grind in a meat grinder, twice. Alternatively, chop the fillets finely with a knife or use a food processor.
• Julienne the onions (half-moons work too). 
• Grab a frying pan, grease it with a spoonful or two of canola oil. Add the onions in, and fry until lightly golden. 
• Add in two tablespoons of bird cherry preserve, three tablespoons of apple vinegar and one tablespoon of honey. Season with a generous pinch of salt and chopped fresh thyme. Grate lemon peel and juice it as well, add those to the frying pan. Set aside or keep on a super-low heat.
• Let’s return to minced carp. Crack one egg in - or, for a dairy-free version, combine one tablespoon of ground flaxseed with three tablespoons of water) and add it into the carp mass.
• Add in 2-3 tablespoons of breadcrumbs and cooked millet into the mass. Season generously with freshly ground black pepper, grated nutmeg and chopped fresh thyme. Combine everything well with a spatula or a spoon.
• Form flat fish balls with your hands, sized roughly as a tennis ball. Coat them with breadcrumbs. 
• Fry in a generous amount of oil from both sides, until golden (roughly 5 minutes from each side). Serve with the onion sauce and garnish with springs of fresh thyme.