German Fried carp is one of Germany’s traditional Christmas Eve dishes (especially in the Catholic regions). Juicy fish meat, crispy coating and delicious potato salad are the perfect combination to celebrate the last day of Lent.
In the Middle Ages, carp and pike were not just ordinary dishes; they were given special religious emphasis and often eaten at Christmas, a tradition that continues today.
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What Carp Should You Buy for German Fried Carp?
When buying carp, choose a medium-sized one. The ideal weight is around 1,5kg. Small carp have many small bones and are more challenging to eat. Big carp, on the other hand, may have a muddy-earthy taste.
While I always recommend buying whole fish for the best flavour, I understand that time is often a constraint. That’s why I have been preparing fish fillets for the past two years, a time-saving alternative that still delivers a delicious dish.
If you bought a whole fish, you must remember to remove the scales from the carp and wash the entire fish (also from the inside, if possible) to remove the slime. I recommend using a small knife or fresh scourer for this. Dry the carp with a paper towel. Cut off the head, tail and fins with scissors. Cut the carp into pieces.
Recipe
German Fried Carp
Ingredients
- 600 g carp fillets
Lemon marinade
- 1 lemon
Onion marinade
- 4 onions
For Breading and Frying
- 100 g clarified butter, lard or vegetable oil
- 2 eggs
- 100 g flour or more
- 100 g bread crumbs or more
Instructions
Prepare the Carp
- If you bought fish fillets, remove the scales from the carp if any are left. Wash the fish and tap it dry with a paper towel. Cut the carp into smaller pieces.
Marinate the Carp
- Marinating fried carp one day ahead helps eliminate the fish's muddy taste. As soon as you have your fillets, rub each bell with salt. Place the pieces of fish in a container.
- My favourite way of marinating the carp is to use onion. To prepare it, peel the onion and cut it into slices. Then, cover the fish fillets with onion slices from both sides, cover the container with a lid, and let it rest in the fridge overnight.
- If you don't have time, use lemon marinade. Pour one lemon juice over the fish and marinate it for 30 minutes.
Bread the Carp
- Remove the carp from the marinade. Tap the filets dry.
- Prepare your breading station: first container with all-purpose flour, second with egg and the last with bread crumbs. Season the egg with 2 pinches of salt.
- At this point, you might also prepare a large plate lined with a paper towel, on which you will put the fish pieces after frying.
- Preheat a large frying pan with a thick bottom. Melt clarified butter (60g) and oil in it. Check with a wooden spoon if the temperature is correct (put a wooden spoon into the pan with oil and check if it sizzles).
- Bread fish fillets quickly by covering them with all-purpose flour, egg and last with bread crumbs and putting it straight into the pan.
- Fry each side for 3-4 minutes. Put the pan-fried carp on the plate lined with a paper towel to eliminate excess fat.
- If you are preparing fish for a larger party, preheat the oven to 120°C nd keep the pan-fried carp there until ready to serve.
Marinate the Carp
Marinating fried carp one day ahead helps eliminate the fish’s muddy taste. As soon as you have your fillets, rub each bell with salt. Place the pieces of fish in a container.
I prepared 2 marinates.
My favourite way of marinating the carp is to use onion. To prepare it, peel the onion and cut it into slices. Then, cover the fish fillets with onion slices from both sides, cover the container with a lid, and let it rest in the fridge overnight.
If you don’t have time, use lemon marinade. Pour one lemon juice over the fish and marinate it for 30 minutes.
After this, you can bread and fry the carp.
How to Fry the Carp?
Remove the carp from the marinade. Tap the filets dry. Prepare your breading station: first container with all-purpose flour, second with egg and the last with bread crumbs. At this point, you also might prepare a large plate lined with a paper towel, where you will put the fish pieces after frying.
Preheat a large frying pan with a thick bottom. Melt clarified butter (60g) and oil in it. Check with a wooden spoon if the temperature is correct (put a wooden spoon into the pan with oil and check if it sizzles). Start breading the fish and putting it directly into the pan if it does. After 3-4 minutes, turn the fish fillets and fry them from another side.). Put the pan-fried carp on the plate lined with a paper towel to eliminate excess fat.
How to Reheat the Carp?
There are two methods to reheat fried carp.
Method 1: Fry it in a hot oil pan for 3-4 minutes.
Method 2: Reheat it gently (120°C) in the oven for 15-20 minutes.
How to Serve German Fried Carp?
German Fried Carp is a simple dish, so you don’t need to make anything fancy. The best side dishes are:
- boiled potatoes and tartar sauce
- boiled potatoes and cucumber salad
- potato salad with mayo
German Carp Variations
German Fried Carp is a popular dish in Southern Germany.
In northern regions, they prepare “blue carp,” cooked in water with lemon slices, vinegar, onion slices, bay leaf, juniper berries, and die and cloves with boiled potatoes and horseradish sauce.
Another classic dish is stuffed carp. The fish is roasted in the oven and stuffed with various vegetables. In addition to the filling, other side dishes usually include fried tomatoes, mushrooms and or potatoes.
Tools that might come in handy
German Fried Carp - Storage
You can keep German Fried Carp for up to 2 days in the fridge and up to 3 months in the freezer.
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