Traditional Czech Fried Carp

Prepare the Carp

1. 1Pat the carp fillets dry with paper towels. If using skin-on fillets, score the skin lightly to prevent curling.
2. 2Season the carp fillets on both sides with salt and pepper.

Set up Breading Station

1. 1Prepare three shallow dishes. In the first, place the all-purpose flour.
2. 2In the second dish, place the beaten eggs.
3. 3In the third dish, place the breadcrumbs. You can mix in a little more salt and pepper if desired.

Bread the Carp

1. 1Dredge each carp fillet first in the flour, ensuring it's lightly coated. Shake off any excess.
2. 2Dip the floured fillet into the beaten eggs, allowing excess to drip off.
3. 3Finally, coat the fillet evenly with breadcrumbs, pressing gently to adhere.
4. 4Place the breaded fillets on a clean plate or baking sheet.

Fry the Carp

1. 1Heat the vegetable oil in a large skillet or frying pan over medium-high heat until shimmering. The oil should be deep enough to come about halfway up the sides of the fillets.
2. 2Carefully lay the breaded carp fillets into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
3. 3Fry for about 4-6 minutes per side, until golden brown and crispy, and the fish is cooked through. The internal temperature should reach 145°F (63°C).
4. 4Remove the fried carp fillets from the skillet and place them on a wire rack set over a baking sheet to drain any excess oil.

Serve

1. 1Serve the traditional Czech fried carp immediately, garnished with lemon wedges.