Gebackene Karpfen
(Pan Fried Carp)
1 pound Carp filets
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/3 cup all-purpose flour
2 eggs, lightly beaten
1 cup fine, dry bread crumbs
3 tablespoons butter
3 tablespoons vegetable oil
Wash the carp filets and remove any bones.
Prepare your work area. You will need 3 plates - add the flour to the first one, add the eggs to the second one, and add the bread crumbs to the third plate. Arrange the plates in a row, close to the stove. Heat the butter and oil in a large, heavy skillet or pan over moderately high heat for about 2 minutes.
Season each carp filet with salt and pepper (both sides). For each carp filet, coat the filet with flour, dunk it in the eggs, then coat it with bread crumbs. Put the coated filet immediately in the hot skillet. Cook each side for about 3 minutes, or until each side is a deep golden brown. Remove the carp and place on a plate lined with paper towels (to absorb any extra oil). Keep warm.
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