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…
