|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.