Golden Crispy Tender Fried Carp Fillet
Nutritional value per serving
Calories350kcal
Carbs10gram
Fat18gram
Protein30gram
Ingredients
- Carp fillet (fresh, skin removed, pin bones taken out)400 g
- All-purpose flour70 g
- Salt1 tsp
- Black pepper (freshly ground)0.5 tsp
- Paprika (optional for flavor and color)0.5 tsp
- Vegetable oil (for frying)60 ml
- Lemon wedges (for serving)4 pieces
- Fresh parsley (chopped, for garnish)2 tbsp
This recipe for tender, golden fried carp fillet is perfect for anyone looking to cook delicious fish with a crispy exterior and tender, juicy inside. Carp is an affordable and tasty fish that, when cooked properly, offers a mild flavor and flaky texture. The total cost of ingredients is approximately $7 USD, €6, £5, and ₹525. The dish contains about 350 kcal per serving, making it a moderate calorie meal fit for an omnivorous diet. The recipe difficulty is easy and takes about 25 minutes total, including prep and cooking. It's an ideal dish for beginners with basic kitchen equipment and common ingredients.
Preparation instructions
Prepare the carp fillet
1Rinse the carp fillets under cold running water and pat dry with paper towels to remove excess moisture. This helps achieve a good crisp when frying. Carefully check for any remaining bones and remove them with fish tweezers if necessary. Set aside. Time: 5 minutes.
Mix the coating
2In a shallow bowl, combine the all-purpose flour, salt, black pepper, and paprika. Mix well to ensure even seasoning. This coating will create the crispy exterior on the fillets. Time: 2 minutes.
Coat the fillets
3Lightly dredge each carp fillet in the flour mixture, shaking off any excess. Make sure the fillets are evenly coated for optimal crispiness. Time: 3 minutes.
Heat the oil
4Pour the vegetable oil into a large frying pan to a depth of about 5 mm (approximately 2 tablespoons). Heat the oil over medium heat. To check readiness, sprinkle a little flour into the oil; it should sizzle immediately but not smoke. Time: 3 minutes.
Fry the carp fillets
5Gently place the coated carp fillets into the hot oil without overcrowding the pan. Fry for about 4 minutes on each side until the fillets turn golden brown and the fish flakes easily with a fork. Use a thermometer to check that the internal temperature reaches 63°C (145°F) for safe consumption. Adjust heat as needed to avoid burning. Time: 8-10 minutes.
Drain and serve
6Remove the fried fillets from the pan and place them on a paper towel-lined plate to absorb excess oil. Sprinkle with fresh chopped parsley and serve immediately with lemon wedges. Enjoy your tender, crispy fried carp! Time: 2 minutes.
Cooking Tips
1Ensure the fillets are patted very dry before coating; moisture hinders crispiness.
2Use a cooking thermometer to check internal temperature to guarantee food safety.
3Avoid overcrowding the pan which lowers oil temperature leading to soggy coating.
4Vegetable or canola oil works well for frying due to their high smoke points.
5You can substitute paprika with cayenne pepper for a spicier version.
Equipment
- Large frying pan or skillet
- Cooking thermometer
- Shallow bowl for coating mix
- Fish tweezers (optional, for removing bones)
- Paper towels
- Spatula or tongs
Grocery Shopping List
- [ ] Carp fillet (400g) - approx. $5.00 USD: Choose fresh, firm fillets with no fishy odor.
- [ ] All-purpose flour (70g) - approx. $0.10 USD: Any brand works fine.
- [ ] Salt - approx. $0.05 USD
- [ ] Black pepper (ground) - approx. $0.20 USD: Freshly ground gives better flavor.
- [ ] Paprika (optional, 0.5 tsp) - approx. $0.15 USD
- [ ] Vegetable oil (60 ml) - approx. $0.50 USD: Use a high smoke point oil like canola or sunflower.
- [ ] Lemon (4 wedges) - approx. $0.50 USD: Fresh lemon enhances flavor.
- [ ] Fresh parsley (2 tbsp) - approx. $0.50 USD
Total approximate cost: $7.00 USD
FAQ
How do I know when the carp fillet is cooked through?
The cooked carp fillet should reach an internal temperature of 63°C (145°F), and the flesh should be opaque and flake easily with a fork.
Can I use frozen carp fillets for this recipe?
Yes, you can use frozen fillets. Thaw them completely in the refrigerator and pat dry before cooking to avoid excess moisture that can prevent crispiness.
How can I avoid the coating from falling off during frying?
Ensure that the fillets are dry before coating and gently press the flour mixture onto the fish. Don't shake off too much flour or handle the fillets roughly when frying.
Is it safe to eat carp?
Yes, carp is safe to eat when cooked properly to an internal temperature of 63°C (145°F). Always ensure the fish is fresh and handle it hygienically to avoid contamination.