Frying carp in this fat keeps it intact, offering perfect breading

Fried carp, a traditional Christmas Eve dish, requires the right fat to make it flavorful and crispy. Here's the best type of fat for this dish.

A Christmas Eve table wouldn't be complete without the traditional fried carp. It's one of the twelve dishes that star during this magic period, winning palates over with its taste and aroma. But, how does one achieve perfectly fried, crispy carp whose breading is as precious as gold? Here are the secrets to preparing carp for your Christmas Eve feast.

The preparation process is key to achieving that perfect taste when frying carp. If you've bought a whole fish, start by removing the fins, head, and intestines. Be particularly cautious of the gallbladder; you want to avoid a bitter aftertaste. Then, thoroughly scrape off the scales, rinse the carp under cold water, pat it dry, and cut it into rings.

Soaking the fish in a milk and salt solution or marinating it in onion can help eliminate any potential muddy taste. After the marinating process, dry the fish again, season it with salt and pepper, and coat it in flour. The coating sequence is crucial - start with flour, followed by egg, then end with a coating of breadcrumbs with additives for an optimal flavor.

A properly fried carp offers a delicate taste and appetizing golden breading. There should be enough fat to evenly fry the pieces of carp and prevent them from sticking to the pan. During the frying process, gently agitate the pan to prevent the fish from burning. The frying duration is dependent on the size of the pieces, but typically, about 5–7 minutes on each side suffice. Flip the fish only once, when the top achieves a golden hue and the flesh is well cooked.

The cooked fish is best left to rest on a paper towel to drain excess fat before serving.

The choice of fat used to fry carp is fundamental. While the internet is full of advice on this topic, which is the most suitable?

Considering that the Christmas Eve carp is a quick-cooking dish, pork lard is inappropriate. Butter isn't a good option either as it can burn before the fish is thoroughly cooked. Some suggest a mix of margarine and oil, but such a blend may create chaos in the kitchen, splattering in different directions. Plus, heated margarine doesn’t contribute to the fish’s flavor.

Canola oil is the ideal choice. It ensures the carp's white meat remains firm and flavorful. Heat the oil in a pan to about 356 degrees Fahrenheit, then fry the freshly breaded fish pieces on both sides for a few minutes each.

So, why not try frying carp in canola oil this Christmas Eve and experience the unique taste and aroma of this traditional dish? Now equipped with the know-how to prepare this culinary delight, rest assured it will impress all your holiday guests.