Fried whole carp

(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.

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