Fish

Pan-fried carp with garlic butter and lemon

Carp fillets are scored, lightly coated in flour, and pan-fried in butter with garlic and lemon. Serve with potatoes. Serves 4.

Slovak cuisine · Translated from Slovak ·

Pan-fried carp with garlic butter and lemonSave on Pinterest

Recipe at a glance

Prep time
10 min
Cook time
15 min
Total time
25 min
Servings
4 servings
Difficulty
Easy
Cuisine
Slovak
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Pan-frying carp fillets in butter is the quickest way to prepare carp: score the fillets, lightly coat them in flour, and fry them in butter with garlic. Scoring cuts through the small bones, which soften during frying.

Ingredients

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Instructions

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  1. Score the fillets

    5 min

    Pat the fillets dry with a paper towel. Using a sharp knife, make crosswise cuts through the flesh down to the skin, about 3 mm apart. Season with salt and pepper and drizzle with lemon juice.

  2. Pan-fry

    10 min

    Coat the fillets in flour and shake off the excess. Heat the oil with half the butter and fry the fillets skin-side down for 4–5 minutes. Turn and fry for another 3 minutes.

  3. Add the garlic butter

    3 min

    Add the remaining butter and sliced garlic. Baste the fillets several times with the foaming butter, taking care not to let the garlic brown.

  4. Serve

    Sprinkle with parsley and serve with potato salad or boiled potatoes.

Tip: Do not cook refrigerated carp straight from the package: soak it in a bowl of salted water with lemon for 10 minutes, then dry it thoroughly to remove the muddy smell.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
417 kcal
Protein
37 g
Carbohydrates
10 g
of which sugars
0.8 g
Fat
25 g
of which saturates
8.9 g
Fiber
1.2 g
Salt
1.7 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kaprie filety na masle s cesnakom a citrónom

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