A lighter take on a classic: Oven-baked Christmas carp

I'm quite fond of fried carp, but its biggest pitfall is that its heavy aroma often permeates the entire house, lingering for long hours. However, there's a simple workaround. I once decided to bake the carp to minimize this pervasive aroma. The outcome was so delicious that I don't cook carp in any other way now. The crispiness added by the breadcrumbs plays a key role here.

Ingredients:

          
• About 1.1 pounds of carp rings or cut fillets,
• Salt,
• Black or lemon pepper,
• 1 egg,
• Flour,
• Breadcrumbs.

Preparation:

1. Season the carp rings or fillets with salt and pepper. Place the fish in the refrigerator to marinate for at least 30 minutes. I prefer to use lemon pepper for fish seasoning, which greatly improves the taste.
2. Dip each piece first in flour, then in a beaten egg, and finally into breadcrumbs. Ensure that the fish is fully covered with breadcrumbs for an even and crispy crust.
3. Place the breaded fillets on a baking tray lined with baking paper and insert the tray into a preheated oven (set to 320 degrees Fahrenheit with the fan running). Bake on the middle shelf for 20–30 minutes, depending on the thickness of the pieces.

I serve the freshly prepared fish to my family promptly. It also reheats well, a handy feature during the pre-holiday bustle.

Even though carp typically graces Polish tables only on Christmas Eve, it is a worthy addition to your diet owing to its rich content of protein, unsaturated fatty acids, calcium, iron, and zinc.

Fried carp can be served like any other fish. In my house, I prefer to accompany it with boiled potatoes and sauerkraut. Freshly fried or baked carp also pairs perfectly with a piece of bread and horseradish sauce.