FRIED CARP

Preparation Method :

• Cut the cleaned and scaled carp into even-sized portions and sprinkle lightly with salt. Leave to stand for half an hour.
• Place the sauerkraut in a heavy-based saucepan and add water. Bring to the boil and then allow to simmer until tender.
• Place the mushrooms in a separate pan and add enough water to cover. Cook over gentle heat until softened. Slice the mushrooms and reserve them and their cooking liquid.
• Melt the butter in a frying pan and, when foaming, add the onion. Cook in the butter until golden brown. Sprinkle over the flour and mix thoroughly.
• When the sauerkraut is tender, strain the cooking liquid over the butter mixture. Stir very well and bring to the boil.
• Cook until thickened and add to the sauerkraut, along with the sliced mushrooms and their liquid. Stir thoroughly and set aside to keep warm.
• Dredge the carp lightly with flour, shaking off the excess.
• Coat with beaten egg using a pastry brush, or dip the pieces into the egg using two forks.
• Coat the fish with the crumbs, shaking off the excess. Heat the butter and oil together in a large frying pan until very hot.
• Place in the fish and cook on both sides until golden brown - about 5 minutes per side. Make sure the oil and butter come half way up the sides of the fish.
• Drain fish on paper towels and serve immediately.