Polish Christmas Carp in a Golden Crumb

What you need

• 800 g (1 3/4 lb) carp, fillets or 2 cm steaks, scaled, skin on
• 1 tbsp lemon juice
• 1 tsp salt
• black pepper, freshly ground, to taste
• 50 g (1/3 cup) all-purpose flour
• 2 eggs
• 80 g (2/3 cup) fine breadcrumbs
• 100 ml (1/3 cup) sunflower oil, for frying
• 30 g (2 tbsp) butter
• 1 lemon, cut into wedges, for serving

Method

Restated from the original video

1. 1

   Cut the carp into portions about the size of a palm. Run your fingers over the flesh and pull out any bones you can feel.

2. 2

   Pat the fish dry, sprinkle it with the lemon juice, salt and pepper, and leave it for 30 min.

3. 3

   Set out three shallow plates: the flour in one, the eggs beaten in the second, the breadcrumbs in the third.

4. 4

   Dust each piece with flour and shake off the excess. Dip it in egg, let it drip, then press it into the breadcrumbs on all sides.

5. 5

   Heat the oil and butter in a large frying pan over medium-high heat until the butter foams.

6. 6

   Lay in half the fish, skin side down. Fry until the crust is deep golden, 4-5 min.

7. 7

   Turn and fry the other side until golden and the flesh flakes easily at the thickest point, 3-5 min more.

8. 8

   Drain on paper towels and keep warm while you fry the second batch.

9. 9

   Serve hot with the wedges for squeezing.

Imported from everyday-delicious.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.