Fried carp

First I clean the carp and divide it into portions. I then salt and pepper each piece to taste.

In the next stage I have three bowls ready - one with flour, one with beaten eggs and one with breadcrumbs. I coat each piece of carp first in flour, then in egg and finally in breadcrumbs. It is important that the carp is evenly coated all over. 3. I then heat enough oil in a frying pan. I fry the carp on both sides until golden brown - usually it takes 3-4 minutes on each side. The fried carp should be beautifully crispy on the outside and juicy on the inside.

Serve with lemon wedges, which add a delicious freshness to the dish.