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In Franconia, the carp season began in September. There, the local fish is enjoyed in all months with an "r" - i.e. until April in the most diverse variations.
With this recipe we show you how to prepare a baked carp.
So, go for the fish!
Ideally, have the fresh carp gutted and cut in half directly by your local fishmonger.
Otherwise, cut the carp open at the belly (from the middle to the tail fin). Remove the gills and the innards.
Attention: Be sure to pay attention to the bile (the bile is white) - it must not burst!
Now divide the fish lengthwise. One half should keep the backbone.
Meanwhile, heat a generous amount of clarified butter in either a very deep pan or a deep fryer.
First dip the half carp briefly in beer, then salt and pepper it and then turn it in flour.
Now bake the fish halves on both sides until golden brown (approx. 10-12 minutes).
As soon as the carp are baked, drain them well and place them again briefly on an absorbent kitchen towel. Place a quarter of a lemon on each fish and serve on a warmed platter.
In Franconia, Franconian potato salad and mixed salad are often served with it.
