Fried Carp is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of prepared carp that's fried until golden and cooked through and served with one of a range of sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Carp.
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This is a classic recipe for a Victorian version of Fried Carp that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 272.—CARP FRIED.
To fry carp, the fish must be scaled and drawn, split down the back, and laid open ; a small angular stone which lies deeply set at the base of the skull, and which is called the gall-stone, must be taken out, for if allowed to remain, it is liable to impart a bitter taste to the fish. Season the carp with pepper and salt, flour it over, and fry it in hot fat; and when done, dish it up with fried parsley, and serve either Italian, ravigotte, or piquante sauce, in a sauce-boat.
Carp may also be bread-crumbed in the usual way, if preferred.
Scale and gut the fish then split it down the back and lay open. Remove the small angular stone from the base of the skull (this can be bitter).
Season the fish liberally with salt and black pepper then dust all over with flour. Heat oil or fat to a depth of about 1cm in a large pan, add the fish and fry until golden brown and cooked through.
Transfer to a serving plate, garnish with fried parsley and serve accompanied by Italian sauce, ravigotte sauce or piquante sauce in a sauce boat.
