Pan-fried carp with onions and potatoes

1. 1 Carppack 1 kg ≈ $7.00 250 g
2. 2 Onions≈ $1.60 per kg 60 g
3. 3 Wheat flour 15 g
4. 4 Potatoes≈ $2.15 per kg 200 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Sunflower oil 15 ml
7. 7 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: wash the carp¹, remove scales and innards, cut into 4–5 cm pieces, salt and coat in flour, pat dry surfaces with a towel.

2. Preheat the pan: heat a heavy skillet 20–24 cm in diameter over medium heat, add oil.

3. Fry the fish: fry the fish over medium heat for 4–5 minutes on each side until golden crust and cooked through.

4. Add the onions²: after the first 4 minutes of frying, add onion rings, reduce heat to medium and fry until soft and golden, about 4 minutes.

5. Season to taste: salt the fish before serving and pepper to taste, stir the onion² with the fish during frying.

6. Potatoes⁴: boil the potatoes in salted water until tender, about 10–12 minutes, drain.

7. To serve: place the fish on a plate, lay the onions² beside it, arrange the boiled potatoes⁴ nearby, sprinkle with dill⁵ and serve hot.