Fried Carp in Clarified Butter

Fried Carp in Clarified Butter

Classic carp will always stand its ground. This one is fried in clarified butter.


  • Carp bellies: 1.5 kilograms
  • Onions: 4 pieces
  • Eggs: 2 pieces


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.

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