Gebackener Karpfen Recipe - Authentic Austrian Dish

Gebackener Karpfen

Gebackener Karpfen Recipe - Authentic Austrian Dish
Region / culture: Austria | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 4


Gebackener Karpfen
Gebackener Karpfen

Gebackener Karpfen, or fried carp, is a traditional German dish that is popular during the holiday season. This dish features tender carp fillets that are coated in a crispy breadcrumb crust and fried to perfection. The result is a delicious and satisfying meal that is sure to impress your family and friends.


Carp has been a popular fish in Germany for centuries, and fried carp has long been a favorite dish during the holiday season. The tradition of serving fried carp dates back to the Middle Ages, when it was a common dish served during Christmas celebrations. Today, Gebackener Karpfen is still a beloved dish that is enjoyed by many Germans during the holiday season.


How to prepare

  1. Wash the fillet and cut it into serving slices.
  2. Sprinkle the slices with salt and let them stand for 1 hour.
  3. Put bread crumbs, flour, and beaten eggs in three separate dishes.
  4. Roll each slice of fish first in flour, then in eggs, and finally in bread crumbs.
  5. Fry the slices on both sides in shortening until they turn golden brown.
  6. Arrange the slices on a hot platter and garnish them with lemon.


  • You can add herbs and spices to the breadcrumb mixture for added flavor.
  • You can also use different types of fish fillets, such as trout or perch, in place of carp.

Cooking Tips & Tricks

Make sure to properly season the carp fillets with salt before breading them. This will help to enhance the flavor of the fish.

- Be sure to fry the carp fillets in hot shortening to ensure that they become crispy and golden brown.

- Garnish the fried carp with fresh lemon slices to add a bright and citrusy flavor to the dish.

Serving Suggestions

Serve the fried carp with a side of mashed potatoes and steamed vegetables for a complete meal.

Cooking Techniques

The key to making perfect Gebackener Karpfen is to fry the fish fillets in hot shortening until they are crispy and golden brown.

Ingredient Substitutions

If you don't have carp fillets, you can use any other firm white fish fillets in this recipe.

Make Ahead Tips

You can bread the fish fillets ahead of time and refrigerate them until you are ready to fry them.

Presentation Ideas

Serve the fried carp on a platter garnished with fresh lemon slices for a beautiful presentation.

Pairing Recommendations

Gebackener Karpfen pairs well with a crisp white wine, such as Riesling or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (180°C) until heated through.

Nutrition Information

Calories per serving

300 per serving


15g per serving


12g per serving


25g per serving

Vitamins and minerals

This dish is a good source of vitamin D and omega-3 fatty acids.


This dish contains gluten, eggs, and fish.


Gebackener Karpfen is a nutritious dish that is high in protein and omega-3 fatty acids. It is also a good source of vitamin D.


Gebackener Karpfen is a delicious and traditional German dish that is perfect for the holiday season. With its crispy breadcrumb crust and tender fish fillets, this dish is sure to be a hit with your family and friends. Serve it with mashed potatoes and steamed vegetables for a complete meal that is both satisfying and nutritious.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a crisp autumn day, and I had decided to take a stroll through the bustling market in my small village. As I meandered through the stalls, a flash of silver caught my eye. I made my way over to the fishmonger's stand and there it was - a beautiful, plump carp. The fishmonger told me that it was perfect for making Gebackener Karpfen, a traditional German dish that was a favorite in our village.

I had never made Gebackener Karpfen before, but the idea of frying up this delicious fish in a crispy, golden batter sounded irresistible. I asked the fishmonger for the recipe, and he kindly obliged. He told me that the key to a successful Gebackener Karpfen was to use fresh fish, a light and airy batter, and plenty of seasoning.

Excited to try my hand at this new dish, I hurried home with my prize carp in hand. I set to work in my cozy kitchen, preparing all the ingredients I would need for the recipe. I seasoned the fish with salt, pepper, and a squeeze of lemon juice before dipping it in a simple batter made of flour, beer, and egg. I carefully lowered the fish into a pot of sizzling hot oil and watched as it turned a beautiful golden brown.

The smell that wafted through my kitchen was simply divine - a tantalizing mix of fried fish, herbs, and spices. I couldn't wait to dig in and taste the fruits of my labor. As I took my first bite of the Gebackener Karpfen, I was transported to a world of flavor and delight. The fish was tender and flaky, with a crispy, crunchy exterior that was simply irresistible.

From that moment on, Gebackener Karpfen became a staple in my cooking repertoire. I made it for my family and friends on special occasions, and it always received rave reviews. Over the years, I tweaked the recipe here and there, adding my own personal touch with a dash of paprika or a sprinkle of fresh herbs.

As I continued to perfect my Gebackener Karpfen recipe, I also began to learn more about its history and origins. I discovered that this dish has been a beloved part of German cuisine for centuries, with each region putting its own unique spin on the classic recipe. Some versions called for a simple beer batter, while others included breadcrumbs or crushed nuts for added crunch.

I also learned that Gebackener Karpfen was traditionally served with a side of tangy remoulade sauce, made with mayonnaise, capers, and gherkins. The combination of the rich, fried fish and the zesty sauce was a match made in culinary heaven.

As I shared my love for Gebackener Karpfen with others, I also shared the story of how I came to learn the recipe. I told them about the fateful day at the market when I first laid eyes on that beautiful carp, and how it sparked a culinary journey that would bring me so much joy and satisfaction.

Now, whenever I make Gebackener Karpfen, I think back to that day at the market and smile. It reminds me of the power of food to bring people together, to evoke memories and emotions, and to create lasting connections. And as I sit down to enjoy a plate of crispy, golden-brown fish, I am grateful for the recipe that has brought so much happiness into my life.


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