Carp in breadcrumbs


  • 750 grams carp fillet
  • 2 eggs
  • 50 milliliters milk
  • 120 milliliters vegetable oil
  • 200 grams breadcrumbs
  • 200 grams grated horseradish
  • 100 grams butter
  • 1 lemon
  • salt

Preparation method (receipt)

Slice the fillet into portions, wash, dry and salt. Whisk eggs with milk. Flour the carp, then dip in the egg mixture and roll in breadcrumbs. Fry on the each side in the vegetable oil. Melt the butter. Serve the fish with butter, lemon, grated horseradish, potatoes and salad.

carp egg milk vegetable oil breadcrumbs horseradish butter lemon salt