Paniered Carpfish

Ingredients

• 4 carpfish fillets (≈200 g)
• 0.5 lemon (juice)
• Salt
• Pepper
• 2 tbsp flour
• 2 Eggs
• 100 g bread crumbs (or breadcrumbs)
• 2 tbsp freshly chopped parsley
• 3 tbsp vegetable oil

Instructions

1. 1.

   Rinse the carpfish, pat dry and drizzle with lemon juice. Season with salt and pepper, then coat in flour.

2. 2.

   Whisk the eggs in a shallow dish. Dip each fillet into the beaten eggs.

3. 3.

   Mix the bread crumbs with parsley and use this mixture to coat the fish fillets.

4. 4.

   Heat oil in a skillet over medium heat and fry the fillets for 4–5 minutes on each side until golden brown.

5. 5.

   Drain on paper towels, cut in halves if desired, and serve.