Unlocking the secret to sublime fried carp. Mum's surprising choice of fat revealed

Cooking carp requires a precise approach, especially concerning the choice of fat. The fat preferred for frying should resist high temperatures without breaking down. Additionally, it needs to have a neutral taste or, at least, one that won't overshadow the taste of the fish. Among the available options, rapeseed oil or olive oil are most commonly employed. My mother, however, uses a different type of fat for frying carp and I must admit that it considerably alters the taste.

Olive oil and rapeseed oil are great choices. Their neutral aroma doesn't impact the taste of the carp negatively, and the healthy fatty acids in these oils make them an excellent option not only for culinary purposes but also for their health benefits.

But, these are not the only alternatives. My mother uses clarified butter instead of oil to fry carp (i.e., it is devoid of proteins and evaporated from excess water). This product has a high smoke point (around 446°F), safe for frying food for a long time. It also grants a delicate buttery taste and light nutty notes to the dish.

However, not all fats are suitable for frying carp. Some of them have too low a smoke point, meaning they burn quickly and can ruin the dish's taste. Butter (standard, in a cube) is such a fat. Another fat to avoid while frying carp is sunflower oil. Its potent aroma can interfere with the carp's delicate taste, which is not desirable. For similar reasons, it's recommended to avoid using lard.

Ingredients:

• 2.2 lbs of trimmed and sliced (into fillets) carp,
• 0.22 lbs of clarified butter,
• lemon juice,
• 3 teaspoons of thyme,
• 3 cloves of garlic,
• potato flour or cornmeal for breading the fish,
• salt and pepper.

Instructions:

1. Mix thyme with pepper and crush garlic with a garlic press.
2. Sprinkle carp pieces with lemon juice and rub in the thyme and garlic mix. Once done, refrigerate it for an hour.
3. After this time, take out the fish from the refrigerator, season with salt, roll the carp pieces in the flour and cook in heated clarified butter for about 6 minutes on each side.
4. Upon frying the fish, transfer it to a paper towel to absorb any excess fat.