Get Ready for the Christmas Carp recipe. Do you know the Christmas calendar? I don’t mean the tapestry with chocolate filling. It’s about the dates around Christmas until New Year’s Eve. So it’s the time of classic madness. Hehe, of course these days are also super beautiful. You and I finally have plenty of time for the family. But what is this time filled with?
Of course with a lot of hearty food with red cabbage – here it goes to the grandiose recipe red cabbage from me – and meat. The whole poultry is great, but after the 2nd goose and the duck and the turkey our stomach wants to feel something different.
I have developed a great alternative for you: The Christmas carp breaded prepared or the carp in the batter! This is a real change on your plate. The best thing about it is that the fresh water fish is available fresh everywhere. Are you ready? Then I’ll introduce you to the successful carp preparation, step by step. If you already know your way around quite well, you can also go straight to the carp recipe here – fish in baking dough…
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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.
Carp fillet prepared ready for consumption
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.
If you have any questions about breading, have a look at the Wiener Schnitzel. There you will find the step-by-step instructions for perfect breading, even with instructive pictures.
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.
The remaining flour is simply used for the baking dough.
At best, the dough should be without lumps, with gluten-free flour it’s not that easy.
On the plate you can then serve the fish with a lemon, remoulade and a homemade potato salad. The result is impressive.
Christmas carp in in baked dough with fine potato salad and remoulade
4. Recipe Carp breaded and Carp in Baking Dough
Here now the detail recipe with all quantity specifications. I wish you good luck!
- 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
- 100 g flour
- 1-2 pc eggs
- 100 g breadcrumbs please use fine breadcrumbs!
- 150 g clarified butter or oil
- 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
- 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.