Classic carp will always stand its ground. This one is fried in clarified butter.
Ingredients
- Carp bellies: 1.5 kilograms
- Onions: 4 pieces
- Eggs: 2 pieces
Preparation
I sliced the onions into rings, coated the carp with them, and placed it in the refrigerator overnight. I heated the clarified butter in a pan, seasoned the carp with salt and pepper, coated it in flour, then in beaten eggs, and finally in breadcrumbs. I fried it until golden brown for a few minutes on each side.
