Fried Carp

Fried Carp Recipe from Montenegro with Dried Plums and Quince

Region / culture: Montenegro | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Fried carp is a delicious and traditional dish that is popular in many Eastern European countries. This recipe combines the rich flavors of carp with a savory onion and plum sauce, creating a dish that is both hearty and satisfying.

History

Fried carp has been a staple dish in Eastern European cuisine for centuries. Carp is a popular fish in the region, and frying it with a flavorful sauce is a common way to prepare it. This recipe has been passed down through generations and is a favorite among many families.

Ingredients

2.5 - 3 kg carp
2 kg onions
250 g dried plums
1 sour apple
1 quince
1 small spoon of red pepper
125 g tomato purée
1 spoon of sugar
4 spoons of wine vinegar
3 spoons of flour
2 glasses of water
salt to taste
500 ml oil

How to prepare

Cut the carp on both sides, season with salt, and fry in oil.
Meanwhile, sauté chopped onions in oil.
After a while, gradually add 3 spoons of flour, 1 small spoon of pepper, tomato, 2 glasses of water, plums (previously soaked in hot water), chopped apple and quince, 1 spoon of sugar, and 4 spoons of wine vinegar.
Season with salt as needed.
Once the carp is fried, pour the mixture over it and bake for half an hour until well cooked.

Variations

For a lighter version, you can bake the carp instead of frying it.
You can also add other vegetables such as carrots or bell peppers to the sauce for added flavor.

Cooking Tips & Tricks

Make sure to season the carp well with salt before frying to enhance the flavor.

- Soaking the dried plums in hot water before adding them to the sauce will help them rehydrate and become more tender.

- Be sure to fry the carp until it is golden brown and crispy on the outside for the best texture.

Serving Suggestions

Fried carp is traditionally served with boiled potatoes or crusty bread to soak up the delicious sauce.

Cooking Techniques

Frying the carp until crispy and then baking it in the sauce ensures that the fish stays moist and flavorful.

Ingredient Substitutions

If you can't find carp, you can use another firm white fish such as cod or haddock.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator until you are ready to fry the carp.

Presentation Ideas

Serve the fried carp on a platter with the sauce drizzled over the top and garnish with fresh herbs for a beautiful presentation.

Pairing Recommendations

Fried carp pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

500 per serving

Carbohydrates

25g per serving

Fats

30g per serving

Proteins

40g per serving

Vitamins and minerals

This dish is rich in vitamins A, C, and K, as well as minerals such as iron and potassium.

Alergens

This recipe contains fish and gluten from the flour used in the sauce.

Summary

This dish is a good source of protein and essential vitamins and minerals, but it is also high in fat and calories.

Summary

Fried carp is a delicious and comforting dish that is perfect for a special occasion or a cozy family dinner. With its crispy fried fish and flavorful sauce, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. Fried Carp. It sounded exotic, delicious, and something that would challenge my culinary skills. I had never cooked carp before, but the ingredients and instructions seemed simple enough. I was confident that with a little practice, I could master this dish and add it to my repertoire of recipes.

I first came across the recipe for Fried Carp when I was visiting my friend Martha in the countryside. She had invited me over for dinner, and I was immediately drawn to the mouth-watering aroma coming from her kitchen. When I asked her what she was making, she excitedly told me about this traditional dish that her grandmother had taught her how to make.

Martha's grandmother had learned the recipe from her own mother, who had passed it down through the generations. It was a family favorite, especially during the summer months when carp was plentiful in the nearby ponds and rivers. Martha's grandmother had taught her the recipe when she was a young girl, and now she was passing it on to me.

As Martha walked me through the steps of making Fried Carp, I was fascinated by the way she handled the fish with such care and precision. She explained that the key to a successful dish was in the preparation – cleaning and gutting the fish properly, marinating it in a flavorful mixture of herbs and spices, and then frying it to perfection in hot oil.

I watched closely as Martha expertly filleted the carp, removing the bones and skin with ease. She then prepared a marinade with garlic, lemon juice, herbs, and spices, and let the fish soak in it for a few hours to absorb all the flavors. The smell was intoxicating, and I couldn't wait to taste the finished product.

When it was time to fry the carp, Martha heated up a pan with oil and carefully placed the fillets in, making sure not to overcrowd them. The fish sizzled and popped as it cooked, turning a beautiful golden brown color. I could hardly contain my excitement as I watched Martha flip the fillets over, revealing a crispy, perfectly cooked exterior.

Finally, the Fried Carp was ready to be served. Martha plated the fish with a side of fresh vegetables and a squeeze of lemon juice. I took my first bite, and my taste buds exploded with flavor. The fish was tender and flaky, with a hint of tanginess from the lemon and a kick of spice from the marinade. It was unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.

After dinner, Martha generously shared her recipe with me, writing it down on a piece of paper for me to take home. I thanked her profusely and promised to try it out soon. The next day, I gathered all the ingredients and set to work in my own kitchen, following Martha's instructions to the letter.

As I cooked the Fried Carp, I thought back to my time with Martha and her grandmother, and how cooking this dish had brought us closer together. I realized that food has a way of connecting people, of bridging gaps and creating memories that last a lifetime. And as I took my first bite of the carp that I had made myself, I knew that this recipe would become a cherished part of my own culinary journey.

From that day on, Fried Carp became a staple in my household. I would make it for family gatherings, dinner parties, and special occasions, always receiving rave reviews from my guests. And each time I cooked it, I would think of Martha and her grandmother, and how they had taught me not just a recipe, but a lesson in the power of food to bring people together.

So now, whenever I make Fried Carp, I do so with a heart full of gratitude and love for the friends who have shared their recipes with me. And as I serve up this delicious dish to my loved ones, I know that I am passing on a tradition that will live on for generations to come.