Pan-Fried Carp with Baby Potatoes

Name: Fried Carp: Marinated Pan-Fried Carp Recipe
Prep time: 1 h 20 min
Cook time: 40 min
Total time: 2 h
Cuisine: European
Ingredients: Carp (small) 1; Salt, black pepper, dried aromatic herbs to taste; Flour for dredging; Vegetable oil 0.5 cup (for the fish and vegetables); Dry white wine 1 cup (200 ml); Grape vinegar 1 tbsp; Soy sauce 1 tbsp; Baby potatoes 5-6; Water and salt for boiling the potatoes; Onion 1; Tomato 1; Red paprika, salt, dried aromatic herbs to taste; Lettuce leaves, parsley to taste; Lemon a few slices

☆ Rate it

2 h

Fried carp used to be the most common fish dish made from river or pond fish, simply because the fish was so easy to get. Even today it is on sale almost all year round.

Will anyone argue that fish is very good for you? I doubt it. They say there are peoples who live entirely off fishing, but I don’t believe it. Fishing, as exciting as it is, depends on a great many things, from the weather to your mood.

Fish is an extremely important catch all over the world. Unlike commercial fishermen, we ordinary anglers catch fish to eat or just to pass the time. If the fish bite, it’s a good day of fishing, and if they don’t, well, at least you got out of the house.

Fried carp is probably the most accessible dish there is, given how widely this fish is sold and how easy it is to cook. If you marinate the carp briefly before frying, the flavor of the fried fish improves and gets a little something extra. Many cuisines around the world do it this way.

More with fish

Baked Perch with Tomatoes and Potatoes

Stuffed Mackerel with Tomatoes, Onion and Potatoes

1 h

Tender Cod and Potato Fish Cakes with Blue Cheese Sauce

1 h

More fish recipes

Ingredients

1 serving

For the fish
Carp (small) 1
Salt, black pepper, dried aromatic herbs to taste
Flour for dredging
Vegetable oil 0.5 cup (for the fish and vegetables)
For the marinade
Dry white wine 1 cup (200 ml)
Grape vinegar 1 tbsp
Soy sauce 1 tbsp
For the side dish and serving
Baby potatoes 5-6
Water and salt for boiling the potatoes
Onion 1
Tomato 1
Red paprika, salt, dried aromatic herbs to taste
Lettuce leaves, parsley to taste
Lemon a few slices

Step-by-step recipe

Turn on cook modeKeeps your screen from turning off while the recipe is open

How to marinate the carp

It’s best to take a small carp so that it fits whole in the pan you have. You can also fry large pieces cut from a big carp.
Prepare the carp: scale it, gut it and remove the gills. You can leave the head on. Season with salt and pepper and sprinkle with a pinch of crushed dried aromatic herbs: oregano, basil, savory.
Marinate the carp for about 1 hour. Mix the marinade from 1 cup of white wine (200 ml), 1 tbsp of grape vinegar and 1 tbsp of soy sauce. Put the carp in a ceramic or plastic dish and pour the marinade over it. If the marinade doesn’t cover the carp completely, turn the fish over from time to time while it marinates.

How to fry the carp

In Asian cuisines, marinated fish is often stewed or poached in the same marinade, and the leftover marinade is turned into a sauce. And not only fish. For example, the amazing teriyaki pork — is made on the same principle.
Pat the carp dry, dredge it in flour and place it in a large pan with hot vegetable oil. After marinating, blot the carp with paper towels so the surface is dry. You can discard the marinade.
Fry the fish over medium heat on both sides until golden brown, then lower the heat and cook it under a lid until done: the flesh should come away from the bone easily. Fried carp, like any other fish, cooks quickly. When the fish is ready, set it aside on a plate.

Side dish and tomato sauce

Boil the baby potatoes in salted water until tender, for the side dish.
Fry the onion with the tomato until soft. Cut the onion into thick strips, chop the tomato, season with paprika, salt and dried herbs and fry in vegetable oil over medium heat. It’s best to fry under a lid: the sauce cooks quickly and it’s important not to let it burn. By the way, you can always replace the vegetable sauté with pepper lecho.

Serving

Lay lettuce leaves on a large platter and put the carp on top. Arrange the boiled potatoes, the tomato and onion sauce and the parsley around the edge. Add a few lemon slices.
Serve the fried carp while it’s still hot and the pleasant smell of the fish tickles your nose.

Calories and macros

1100 kcal

Serving ≈ 390 g

Protein37 g13% of kcal
Fat103 g84% of kcal
Carbs6 g2% of kcal

100 g283 kcalProtein 9.5 gFat 26.6 gCarbs 1.5 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

Enjoyed the recipe? Pick me as a preferred source on Google, and you'll see my recipes more often in search. Choose on Google →

How did you like this recipe?

Thanks for rating!