Cooking Times

40 min
Prep Time
40 min
Cook Time
80 min
Total Time

Ingredients (11 items)

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

Instructions (8 steps)

1
Boil potatoes, carrots, celery root until tender. Cool and dice.
25 minutes
2
Mix vegetables with peas, pickles, chopped eggs, and mayo.
3
Refrigerate potato salad at least 2 hours.
120 minutes
4
Season carp fillets with salt and pepper.
5
Dredge in flour, dip in beaten egg, coat with breadcrumbs.
6
Heat oil to 350°F in large skillet.
7
Fry carp 4-5 minutes per side until golden and cooked through.
9 minutes
8
Serve fried carp with cold potato salad. Save a scale for your wallet!