Pan-Fried Carp with Potatoes and Onions
Carp fillets coated in flour and pan-fried with onions, served with boiled potatoes and fresh dill.
- Time
- 35 min
- Serving
- 646 kcal
- Ingredients
- ≈ $2.46
- Protein
- 47 g
Ingredients
- 1 Carppack 1 kg ≈ $7.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 250 g
- 2 Onions≈ $1.60 per kg 60 g
- 3 Wheat flour 15 g
- 4 Potatoes≈ $2.19 per kg 200 g
- 5 Dillpack 50 g ≈ $1.80 5 g
- 6 Sunflower oil 15 ml
- 7 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel the potatoes4, cut into large chunks, and boil in salted water for 12–15 minutes until tender; drain.
Clean the carp1 by removing scales and guts, cut into 4–5 cm pieces, pat dry with a towel, season with salt, and coat in flour. Slice the onion2 into rings.
Heat oil in a skillet over medium heat and fry the carp1 for 4–5 minutes per side until golden brown.
After 4 minutes of frying, add the onion2 rings and cook for about 4 more minutes until soft and golden; the fish should be opaque inside.
Transfer the fish and onions2 to a plate, add the boiled potatoes4, and sprinkle with chopped fresh dill5.
Tips
- Why it works
- Pat the fish dry before frying to prevent oil splatter and ensure a crispy crust instead of a soggy coating.
- Substitutions
- Use 60g of frozen peas instead of dill for a sweeter taste, or swap potatoes for 200g of pre-cooked frozen hash browns.
- Common mistakes
- Overcooking the fish makes it dry and flaky; check by flaking with a fork. It should separate easily but stay moist.
- Storing and reheating
- Eat fresh or refrigerate for 1 day; reheat in a pan with a splash of water for 3 minutes to avoid drying.
- Serve with
- Pair with a slice of rye bread and a cold glass of lemonade for a simple, filling lunch.
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