|Carp||3 Pound, skinned and filleted (2, 11/2 Pound Each)|
|Eggs||2 , beaten|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Oil||2 Cup (32 tbs) (For Frying)|
Lay filet down on a board, with the fleshy side up.
Using a sharp, thin-bladed knife, score the filet lengthwise and crosswise, cutting partway through the flesh with a sawing motion in parallel cuts approximately 1/4 inch apart.
Do not cut all the way through the filet.
Then go back over each cut, but instead of sawing with the knife, press heavily with it, until you hear the cracking of the small bones.
Then cut filet into serving-size portions.
Mix eggs with water, and brush filet portions with it, coating them on both sides.
Mix flour and seasonings and using a spatula, carefully lift each filet portion, dip it in flour mixture and drop it into oil in skillet which has been heated to medium-high temperature.
The oil should be at least 1/2 inch deep in the skillet.
Fry filet portions until they are golden brown on both sides, turning them once during the process.
Remove and drain on paper towel.
Serve hot with catsup or tartar sauce.
Serving size: Complete recipe
Calories 6036 Calories from Fat 4832
% Daily Value*
Total Fat 545 g838.4%
Saturated Fat 77.5 g387.6%
Trans Fat 0 g
Cholesterol 1321 mg440.3%
Sodium 1689.5 mg70.4%
Total Carbohydrates 26 g8.5%
Dietary Fiber 4.7 g18.8%
Sugars 1 g
Protein 260 g519.8%
Vitamin A 20.9% Vitamin C 40.7%
Calcium 64.7% Iron 115.2%
*Based on a 2000 Calorie diet