Herbed Panko Crusted Carp
Herbed Panko Crusted Carp
Classic DishFried Carp
Prep: 25 min • Cook: 12 min. A lighter, crispier take on fried carp using panko breadcrumbs mixed with fresh herbs like parsley and dill for an enhanced flavour. Pan-fried until golden brown and served with a side of tartar sauce.
- Preparation time
- 25 min
- Cooking time
- 12 min
- Total time
- 37 min
- Servings
- 4
Instructions
Prep
- 1In a shallow dish, combine panko breadcrumbs, chopped parsley, chopped dill, 1 tsp salt, and 1/2 tsp black pepper.
- 2In a second shallow dish, whisk together the beaten eggs and lemon juice.
- 3Place the flour in a third shallow dish, seasoned with a pinch of salt and pepper.
- 4Pat the carp fillets dry with paper towels.
Cooking
- 1Dredge each carp fillet first in the seasoned flour, ensuring it's lightly coated on all sides. Shake off any excess.
- 2Dip the floured fillet into the egg mixture, allowing excess to drip off.
- 3Press the fillet into the panko-herb mixture, coating both sides thoroughly. Gently press to adhere the crumbs.
- 4Heat the vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
- 5Carefully place the coated carp fillets into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
- 6Fry for 4-6 minutes per side, until golden brown and the fish is cooked through and flakes easily with a fork.
- 7Remove the fried carp from the skillet and place on a wire rack set over a baking sheet to drain any excess oil.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 35 g
- Fat
- 29 g
- Carbs
- 38 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 35 g |
| Fat | 29 g |
| Carbs | 38 g |
Tips
- For extra flavour, add a pinch of garlic powder or onion powder to the panko mixture.
- Ensure the oil is hot enough before frying to achieve a crispy crust; too cool oil will result in soggy fish.
- Serve immediately with lemon wedges and your favorite tartar sauce for the best texture and flavour.
