Kapr po novohradsku (Czech Carp with Cumin and Paprika)
Carp fillets rubbed with garlic and salt, coated in a mixture of all-purpose flour, cumin and sweet paprika, then fried golden in lard. A simple and quick preparation that puts dinner on the table in 35 minutes. Let the fillets rest briefly and then all that is left to do is fry them.
Prep: 20 min
Cook: 15 min
Servings: 4
Method
01.
Preparing the carp: Score the carp fillets lightly to remove the bones, but be careful not to cut through the skin, which holds the meat together.
02.
Seasoning: Mash the garlic with a teaspoon of salt and rub this mixture over the carp portions, adding more salt if needed.
03.
Resting: Leave the meat to rest briefly, then coat the fillets in the mixture of all-purpose flour, cumin and sweet paprika.
04.
Frying: Fry in a deeper layer of hot lard until golden, for 10–15 minutes over a medium heat, gently.
