Prepare Christmas Carp, Bread Carp – Fish in Baking Dough

from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Prepare Carp
The carp is available as sweetwater fish at every good fishmonger around Christmas time. The carp is available as a whole fish and the carp as a fillet. If I only get the fish from the dealer as a whole, I have the fish filleted by the fish market pros there right away, desquamated and deboned. That saves me a lot of work at home.Professional star chef tip: Let the fish dealer peel off the carp’s skin!The carp has a limited shelf life and spoils relatively quickly. The fish should be consumed quickly within two days.

2. Carp, Breading Variant
Once you have caught a super carp fillet of fish – if possible without skin – it’s time to prepare and carry out the breading.- Wash the fish briefly under cold water and dab it finely dry with kitchen paper.
- Cut the fish into plate portions, approx. 12 cm * 5 cm.
- Prepare your breading line: 1st plate flour, 2nd plate whisked egg, 3rd plate breadcrumbs or breadcrumbs.
- Season the carp with salt, pepper and GEHEIMTIPP: some paprika powder nobly sweet.
- Acid the fish – short before breading – with a little lemon juice.
- Bread the carp in the following order: flour – egg – breadcrumbs.
- Fry the fish portions in enough clarified butter or rapeseed oil in a pan until golden yellow.

Delicious carp with remoulade and homemade potato salad
3. Carp, variant in Baked Dough
Another possibility of preparing carp is the carp in the baking dough.- Wash the fish briefly under cold water and dab it finely dry with kitchen paper.
- Cut the fish into plate portions, approx. 12 cm * 5 cm.
- Cover the carp pieces with flour with your hands. Flour pulls out the moisture and later ensures that the baking dough sticks.
- Place the floured carp pieces on an extra plate and add an egg, salt, pepper and some milk to the remaining flour.
- Use a whisk to mix a creamy, not too thick batter.
- Put plenty of vegetable fat or rapeseed oil in a deep pan or wok. Bake the fish portions in very hot fat until golden yellow.



4. Recipe Carp breaded and Carp in Baking Dough
Here now the detail recipe with all quantity specifications. I wish you good luck!Prepare Christmas Carp, Bread Carp - Fish in Baking Dough
Carp breaded and carp fried in the baking dough. A christmas fish recipe with kitchen story with chef tips for carp preparation, presented by Thomas Sixt.

Courses
Keyword
Preparation Time
20 Min.
Ingredients
For the Carp Breaded or Baked Dough |
||
400 | g | carp fillet (have the fishmonger prepare it for you) |
some | Salt | |
some | Pepper | |
some | sweet paprika powder | |
some | lemon juice (acidify the fish JUST BEFORE the breading) | |
250 | g | vegetable fat or oil (to bake) |
Carp Bread the Ingredients: |
||
100 | g | Flour |
1-2 | pc | eggs |
100 | g | breadcrumbs (please use fine breadcrumbs!) |
150 | g | clarified butter or oil |
Carp in the Baking Dough the Ingredients for Wine or Beer Dough |
||
100 | g | Flour |
1 | pc | egg |
80-100 | ml | Milk (or prepare as follows with beer or wine:) |
beer (prepared with beer a beer dough is created) | ||
or | white wine (prepared with white wine, wine dough is formed) |
Instruction
Wash the fish briefly under cold water and dab it dry with a paper towel.
Cut the fish into plate portions, approx. 12 cm * 5 cm.
Breading Variant:
Prepare your breading line: 1st plate flour, 2nd plate whisked egg, 3rd plate breadcrumbs or breadcrumbs.
Season the carp with salt, pepper and GEHEIMTIPP: some paprika powder nobly sweet.
Acid the fish – short before breading – with some lemon juice.
Bread the carp in the following order: flour – egg – breadcrumbs.
Fry the fish portions in enough clarified butter or rapeseed oil in a pan until golden yellow.
Variant Baking Dough:
Cover the carp pieces with the hands with flour. Flour extracts the moisture and later provides a crispy coating or sticks the batter.
Place the floured carp pieces on an extra plate and add an egg, salt, pepper and some milk to the remaining flour.
Use a whisk to mix a creamy, not too thick batter.
Put plenty of vegetable fat or rapeseed oil in a deep pan or wok. Bake the fish portions in very hot fat until golden yellow.
5. Side Dishes with Breaded Carp or Carp in Baking Dough
Great side dishes to my Christmas carp are a fresh green salad, potato salad, remoulade and lemon.
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