(Recipe #23, page 131)
Scale and wash the carp; to gut it, slit the back rather than the belly, salt it, and dry it out after an hour. Turn it in egg and breadcrumbs and fry it in a shallow pan in foaming butter or lard until golden brown. Serve hot. Do not cover the pan while frying the fish, which would soften the flesh; that will also happen if the fish is not brought to the table immediately.
Translated by David Green.