Baked Carp with Paprika Butter
Baked Carp with Paprika Butter
Classic DishFried Carp
Prep: 15 min • Cook: 20 min. An oven-baked variation of fried carp, where fillets are coated in paprika-infused butter and breadcrumbs, baked until flaky and tender, offering a less messy, equally delicious alternative to frying.
- Preparation time
- 15 min
- Cooking time
- 20 min
- Total time
- 35 min
- Servings
- 4
Instructions
Preparation
- 1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- 2Pat the carp fillets dry with paper towels. Season them generously with salt and freshly ground black pepper on both sides.
- 3In a small bowl, combine the melted butter, minced garlic, paprika, and chopped fresh parsley.
- 4Place the seasoned carp fillets onto the prepared baking sheet.
Assembly and Baking
- 1Spoon the paprika-butter mixture evenly over the top of each carp fillet, ensuring they are well coated.
- 2Evenly sprinkle the breadcrumbs over the butter-coated fillets, pressing gently to help them adhere.
- 3Bake in the preheated oven for 15-20 minutes, or until the fish is opaque, flakes easily with a fork, and the breadcrumbs are golden brown.
Nutrition Information
- Calories
- 450 kcal
- Protein
- 30 g
- Fat
- 25 g
- Carbs
- 25 g
| Nutrient | Per serving |
|---|---|
| Calories | 450 kcal |
| Protein | 30 g |
| Fat | 25 g |
| Carbs | 25 g |
Tips
- Ensure carp fillets are patted completely dry for best texture and even coating.
- Adjust baking time based on fillet thickness; avoid overcooking to maintain moisture.
- Serve immediately with a squeeze of lemon and a side of boiled potatoes or a fresh green salad.
