Make the perfect fried carp: Why use lard and how to season the fish
Are you planning to eat fish today, but not sure when to take it out of the fridge so it doesn't spoil? The ideal time is about an hour before you fry it. "You can think of it similarly to steak - if you have good quality, fresh fish that is well tempered, it will fry more easily. And it will also juicier, as the heat will penetrate the meat faster," explains chef František Skopec.
The basis is, of course, quality carp - skinned and filleted. You can recognise a fish from good breeding by its bright eyes, red gills and firm, elastic flesh, which, when pressed, it returns to its original shape. The skin is shiny, the scales hold firmly and the fish does not smell of mud or have a distinct fishy odour. It is also important to look for provenance and certification, such as organic, or buy your carp from verified local fishermen.
Your fish is ready - now it's time for the spices! "Ideal is crush cumin and salt with a pestle and mortar. This simple combination is the best," says František Skopec. Then add some pepper and season the fish on both sides. Once it is coated in spices, it will start to release water - that's a sign to put it in the flour and start coating.
TIP: If you use a lower protein flour (such as plain wheat flour or semi-coarse flour), the fish will be crispier.
How to fry carp properly, step by step
- The best thing you can do for your three-pack carp (and yourself) is to fry it in animal fat - ideally lard (it can be goose, pork... whatever you have on hand). In fact, unlike some other fats, it only overcooks at around 180 °C. A suitable alternative is clarified butter.
- In general, fish should be fried at a high temperature, around 160-170 degrees Celsius. You can tell that the pan is properly heated by throwing a small piece of breadcrumbs into the oil. If it starts to gently sizzle and bubble, you can get started.
- Put the coated fillets in carefully and slowly, so that the lard doesn't splash.
- Keep in mind that once you put the carp in into the pan, the temperature of the hot fat will drop. It is therefore better to set a higher temperature at the start of frying and then adjust it as the breadcrumbs brown.
- And how much fat to use? Enough for the fillet to peek slightly above the "surface".
- When the carp starts to turn golden, you can turn the temperature down so that the fish warms up nicely.
- The fat should also remain golden. If it's dark and there are bits of breadcrumbs floating in it, it's time to replace it. Optimally, however, one batch should last you for the whole frying process.
- Fry the carp on each side for about 3-4 minutes, depending on the thickness of the fillets.
- Are you done? Put the fillets on a layer of paper towels to soak up the excess fat.
- If you plan to fry carp as well as another type of meat, leave the carp for last, so it doesn't impart a fishy aroma.
Differences in frying: carp vs. other meats
Carp:
- Before you start frying: remove the fish from the refrigerator an hour in advance.
- Frying Time: About 3-4 minutes on each side to keep the meat from overcooking.
- Oil temperature: Lower, around 160-170°C (160-170°F), so that the breadcrumb coating doesn't burn before the meat is heated through.
- Amount of fat: Higher, so that the wrapper is evenly cooked through. The fillet should just peek out slightly.
Steak:
- Before you start frying: Take the meat out of the refrigerator 30, 60 minutes at most, ahead of time.
- Approximately 4-6 minutes on each side, depending on the thickness of the meat.
- Oil temperature: Higher, around 170-180°C, can tolerate longer and more intense frying.
- Amount of oil: Less, the meat can only be half submerged.
5 tips to avoid when frying
1. Too low or high a temperature
You should not fry at too low a temperature, the tri-cover will then soak up the oil more quickly and the meat will be unnecessarily oily. If the temperature is too high, the triple wrap will burn again, while the meat will remain raw inside.
2. Unsuitable oil
Olive oil, for example, is not suitable for frying. It is better to use sunflower or rapeseed oil, or lard or clarified butter.
3. Incorrect amount of oil
If you pour too little oil into the pan, the frying will be uneven and the triple coating will stick.
4. Frying immediately after coating
If you wrap the meat and start frying immediately, the tri-cover may come off. Let it rest for 5-10 minutes.
5. Less is more
If you put too many pieces of meat in the pan, the oil will cool quickly. The result is again uneven frying and also greasy triple coating. It is therefore better to give the fish or cutlets room.
Where to go with the frying oil?
Do not pour used oil down the sink or toilet, as this is bad for the environment and the waste system. Hot oil can damage or clog pipes. But there are several ways to dispose of or recycle the oil safely.
If you live in a house, ideally pour the oil on the compost heap (a reasonable amount, of course, not several litres). Don't have this option? Let the grease from the pan soak into a paper towel and throw it in the trash.
If you have too much used oil, take it to a collection point or put it in a special used oil container. By recycling it, it can be put to further use, for example in the production of biofuels, soaps, as well as heat and electricity.
