Crisp-Fried Marinated Carp

Indulge in the crispy and flavorful delight of Crisp-Fried Marinated Carp. This recipe showcases the delicate taste and texture of carp, marinated in white wine and coated in fine semolina before being fried to perfection.

Serves 4

INGREDIENTS:

• 3 pounds center-cut carp fillets
• 1-2 cups white wine
• Pepper and salt
• 1/2 cup fine semolina
• Oil for frying

INSTRUCTIONS:

1. If starting with whole fish, choose 2 three-year-old carp, about 4 pounds each. Cut them into uniform darnes or filet sections, approximately 1/2 inch thick.
2. Place the carp pieces in a flat-bottomed dish and pour in enough white wine to cover them. Marinate for 20 minutes.
3. Remove the fish from the wine marinade and allow any excess liquid to drain off. Season the carp with pepper and salt.
4. Dredge the carp in fine semolina, ensuring each piece is evenly coated.
5. Heat oil in a deep-fryer or a deep pan, at least 2 inches deep, until moderately hot, around 330°F.
6. Fry the carp in two stages:
   1. In the first stage, fry the fish until golden on the outside, which takes about 4-5 minutes. Remove from the oil and allow to cool for 10 minutes.
   2. Increase the oil heat to 365°F and fry the carp for a second time, this time for 3-4 minutes to achieve extra crispiness.
7. Once fried, serve the Crisp-Fried Marinated Carp with steamed potatoes or frites, a green salad, lemon wedges, and mayonnaise. It is traditionally eaten with the fingers.
8. Pair this delicious dish with a nice Alsatian white wine such as pinot blanc or Riesling to enhance the flavors.

TIPS:

Here are some tips to help you make the most of your Crisp-Fried Marinated Carp:

• Choose fresh carp fillets: When selecting the carp, ensure that the fillets are fresh and of good quality. Fresh fish will enhance the flavor and texture of the dish.
• Marinate for flavor: Marinating the carp in white wine adds depth of flavor and helps to tenderize the fish. Allow enough time for the fish to marinate and absorb the flavors.
• Season the fish: Season the carp with salt and pepper before dredging in semolina. This will enhance the taste of the fish and ensure it is well seasoned throughout.
• Use fine semolina: Coating the carp in fine semolina creates a crispy and golden crust when fried. The fine texture ensures an even coating and a delightful crunch.
• Fry in two stages: Frying the carp in two stages ensures that it is cooked through and achieves a crispy exterior. The initial frying at a slightly lower temperature allows the fish to cook evenly, while the second frying at a higher temperature adds extra crispiness.
• Allow the fish to cool: After the first frying, let the carp cool for a few minutes before proceeding with the second frying. This allows the fish to firm up slightly and prevents it from becoming too greasy.
• Serve with accompaniments: Serve the Crisp-Fried Marinated Carp with steamed potatoes or frites, a fresh green salad, lemon wedges, and mayonnaise. These accompaniments complement the flavors of the fish and add variety to the dish.
• Enjoy with a suitable wine: Pair the dish with a nice Alsatian white wine such as pinot blanc or Riesling. The crisp and fruity notes of these wines will complement the flavors of the carp.
• Finger food delight: Traditionally, Crisp-Fried Marinated Carp is eaten with the fingers. Embrace the hands-on experience and enjoy the tactile pleasure of savoring each delicious bite.

By following these tips, you’ll be able to create a flavorful and crispy Crisp-Fried Marinated Carp dish that will impress your guests and satisfy your taste buds. Enjoy the culinary adventure!

Serve the Crisp-Fried Marinated Carp with accompaniments like steamed potatoes or frites, a fresh green salad, lemon wedges, and a dollop of mayonnaise. Eating the fish with your fingers adds to the enjoyable and casual dining experience. Complement the dish with a nice Alsatian white wine, such as a pinot blanc or Riesling, to enhance the flavors and complete the meal.

Prepare to savor each bite of this Crisp-Fried Marinated Carp, appreciating the contrast between the crispy coating and tender fish within. The dish offers a delightful combination of flavors and textures, showcasing the unique qualities of carp in a satisfying and memorable way.