This meal brings back some of the best childhood memories. Fried carp served with potato salad is the ultimate Czech holiday meal served on Christmas Eve. Carp is a freshwater fish found in ponds, rivers and lakes in Europe.
The original fried carp recipe is dated back to the 18th century and is attributed to Magdalena Dobromila Rettigova, also called the mother of Czech cuisine. There is nothing quite like carp but you may not be able to get it everywhere. I wasn't able to find it in the UK. If you can't get hold of carp, you can try cod, haddock or pollock instead. In this recipe I used cod.
Happy Holidays everyone!
Nutritional values (per serving)
|of which Saturated||11||grams|
|Magnesium||146||mg (36% RDA)|
|Potassium||892||mg (27% EMR)|
Macronutrient ratio: Calories from carbs (1%), protein (17%), fat (82%)
Ingredients (makes 4 servings)
- 4 fillets loins of carp or cod or haddock from sustainable sources, ideally skinless (600 g/ 1.3 lb total, 150 g/ 5.3 oz each) - see recommended alternatives below
- pinch ground caraway seeds
- salt and pepper to taste
- 1 large egg
- 1 tablespoon heavy whipping cream or coconut milk
- 1 cup almond flour (100 g/ 3.5 oz)
- 4 tbsp flaxmeal (28 g/ 1 oz)
- ¼ cup ghee or duck fat (55 g/ 1.9 oz)
- Suggested side: serve with Low-Carb "Potato" Salad
Recommended fish alternatives:
Some stocks of cod and haddock are seriously overfished and you should always get them from sustainable sources. A good alternative to cod and haddock is pollock - check out this resource for more sustainable swaps.
- In a medium bowl, mix the almond flour and flax meal.
- Pat dry the excess moisture from the fish with a clean kitchen cloth or paper towel. Season with salt, pepper and ground caraway on both sides.
- Crack the egg into a bowl and beat with the cream (or almond milk or coconut milk), and a pinch of salt.
- Dip the fish fillets or loins, one at a time, in the egg mixture, then in the almond & flax mixture. Gently shake off excess coating and set aside.
- Heat a large pan greased with ghee or duck fat. Add the "breaded" fish and fry in a single layer on each side over a medium-high heat for 2-3 minutes or until golden brown and crispy. Make sure the pan is hot before frying the fish. Don't be tempted to turn the fish too soon or the "breading" may fall off.
Cooking time depends on the thickness, i.e. thicker loins will take longer than fillets. If using loins, cook on medium-high for 2-3 minutes, then flip on the other side. Cook for 2 minutes on medium-high and then for 2-3 more minutes on medium-low.
- Place the fried fish on a plate and serve with Low-Carb "Potato" Salad.
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