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Carp schnitzel with lemon


Cut the carp fillet into pieces that are not too small. Squeeze a lemon and marinate the fish in it. Now season the fish with salt and pepper. Whisk the eggs. Put the breadcrumbs on a deep plate. Heat the oil until bubbles form on a wooden stick. Then the temperature is right. Dust the fish pieces with flour, dip first in the egg and then in the breadcrumbs.

Place in the oil in batches and fry. Place on kitchen paper to remove excess fat. Keep warm in the oven at 100 degrees. Serve in the classic way with lemon wedges. Serve with a cucumber and potato salad, lentil vegetables or a fresh salad.

Enjoy your meal!
Yours, Carola Arnold


600g carp fillet
250g breadcrumbs
2 eggs
2 lemons
3 tablespoons flour
500ml rapeseed oil for frying

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