Cooking Times

45 min
Prep Time
35 min
Cook Time
80 min
Total Time

Ingredients (13 items)

3.00 lbs Carp fillets
fresh
3.00 lbs Potatoes
for salad
3.00 large Carrots
diced
1.00 small Celery root
diced
1.00 cup Peas
cooked
0.50 cup Pickles
diced
4.00 Eggs
hard-boiled
1.50 cups Mayonnaise
2.00 tbsp Dijon mustard
2.00 cups Flour
for breading
2.00 cups Breadcrumbs
2.00 cups Vegetable oil
for frying
2.00 Lemon
sliced

Instructions (8 steps)

1
Boil potatoes, carrots, and celery root until tender. Cool and dice.
25 minutes
2
Mix vegetables with peas, pickles, and chopped eggs.
3
Combine mayonnaise and mustard. Fold into salad gently.
4
Refrigerate salad for at least 2 hours to develop flavors.
120 minutes
5
Pat carp fillets dry. Season with salt and pepper.
6
Dredge in flour, then beaten egg, then breadcrumbs.
7
Heat oil to 350°F. Fry carp until golden, 4-5 minutes per side.
10 minutes
8
Drain on paper towels. Serve hot with potato salad and lemon.