Fried Carp with Butter and Sage
15 min
Knuspr-Küche
Preparation method
Preheat the oven to 180 °C.
Season the carp fillets with salt and pepper on all sides, then dredge in flour. Lightly tap off excess flour.
In a coated pan, melt 50 g butter over medium heat. Place the fish skin-side down in the pan first and fry for 1.5 minutes. Reduce the heat to one-third, flip the fish, and continue frying on the other side for half a minute. Remove the fish from the pan, place it skin-side up on a baking sheet, and finish cooking in the preheated oven for 7 minutes.
Chef's tip
Use smaller sage leaves – they are younger and more intensely flavored. You can roughly chop larger leaves.
The wine can be replaced by lemon juice (juice of half a lemon). If you prefer it more tart, drizzle additional lemon over the fish before serving.
Crispy white bread, boiled potatoes, or roasted vegetables are suitable as a side dish.