Fried Fillet of Carp (Filet de Carpe frite) a la Tartare

Ingredients

• Select a nice fresh carp
• pepper while frying
• salt while frying
• Dip in egg
• Dip in bread crumbs
• garnish with lemon
• garnish with tomatoes

Method

1. 1

   Scale, wash, and clean the carp; split in halves; remove bone and skin.

2. 2

   If the pan is large enough, fry the fillet whole; if not, cut into dices or squares.

3. 3

   Dip in egg and bread crumbs; fry in very hot fat or salad oil, sprinkling with pepper and salt while frying.

4. 4

   When golden brown on one side, turn over and sprinkle again.

5. 5

   Arrange on a paper napkin; garnish with lemon and tomatoes, and serve with tartare sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 141. The excerpt below is the record exactly as published.

ried Fillet of Carp ( Filet de Carpe frite) a la Tartare Select a nice fresh carp; scale, wash, and clean well; split in halves; remove bone and skin. If the pan is sufficiently large for the fillet it can be fried whole; if not, cut in dices or squares. Dip in egg and bread crumbs; fry in very hot fat or salad oil — sprinkle with pepper and salt while fiying; when fish is golden brown on one side, turn over, and sprinkle with pepper and salt. Take care not to let the fish get greasy. If the fat is very hot when removing the fish, the fish should be perfectly dry, free from any fat. Ar¬ range on a paper napkin; garnish with lemon

Cook this with the app: pantry check, scaling, and the assistant.