Christmas Carp

Written by Jennifer Potter
Originally printed in IWAP magazine "The Bridge"

We published these recipes several years ago, but they are such Czech classics that we wanted to share them again. Dobrou chut!

Breaded Fried Carp - For each serving you will need:

300g carp (uncleaned)

10g salt

20g flour

¼ egg

0.05 litre milk

40g breadcrumbs

100g vegetable oil

• Debone, remove skin and clean fish, pat dry.
• Dip cleaned fish filets in salt/flour mixture, then egg/milk mixture, and finally breadcrumbs.
• Fry slowly in hot oil until golden brown.

Naturally Fried Carp - For each serving you will need:

300g carp (uncleaned)

10g salt

1g white pepper

20g butter

5g garlic

100g vegetable oil

• Debone, remove skin and clean fish, pat dry.
• Salt and pepper the filets, then brush with melted butter/mashed garlic.
• Fry slowly in hot oil until done.

Potato Salad - For each serving you will need:

200g potatoes (peeled and diced)

20g carrots (peeled and diced)

20g celery (cleaned and diced)

20g parsley root (peeled and diced)

20g gherkins (diced)

10g onion (peeled, blanched, and diced)

1g salt

2g vinegar

2g sugar

1g pepper

20g mayonnaise

20g natural yogurt

10g lemon juice

• Boil potatoes, carrot, celery and parsley root until tender.
• Drain liquid, add gherkins and onions.
• Add the rest of the ingredients and mix well.
• When complete, refrigerate.