Name: Fried carp
Prep time: 2 h
Cook time: PT40mins
Total time: PT2H40mins
Yield: 4
Cuisine: Ukrainian
Ingredients: 5-8 fresh carps with heads on (depending on the size); 20 g / 1½ tbsp. all-purpose flour; ½ leek; 5 sprigs dill; 2 cloves garlic; 300 g / 10 oz. sour cream (15% fat); 200 ml / ¾ cup plus 2 tbsp. whipping cream (33%); vegetable oil (for frying); salt to taste

Ingredients

5-8 fresh carps with heads on (depending on the size)

20 g / 1½ tbsp. all-purpose flour

½ leek

5 sprigs dill

2 cloves garlic

300 g / 10 oz. sour cream (15% fat)

200 ml / ¾ cup plus 2 tbsp. whipping cream (33%)

vegetable oil (for frying)

salt to taste

Fried carp: Directions

Step 1

Preheat oven to 160°C / 325°F degrees.

Step 2

Wash and scale the carps, remove gills. Pat dry with a paper towel, sprinkle with a generous amount of salt, and leave in the fridge for 1–2 hours.

Step 3

Roll salted carps in flour and fry in a skillet with a small glug of oil for 1 minute on each side.

Step 4

Move the carps to an oiled roasting tray lined with slices of leeks. Pour a mixture of sour cream and cream over the fish, sprinkle with diced garlic and green dill, and bake for 20–30 minutes. Serve hot.

Cooking is easy!