Tradition moves with the times - carp in almonds

Tomasz Mika

As a child, I remember carp mainly as being a tenant of the bathroom before Christmas. Today it makes me happy mainly for its taste - especially in a more modern culinary version.

Tomasz Mika

Head of Industrial Agency

What to buy?

  • 3 medium-sized skinless carp fillets
  • 1l of milk
  • 2 eggs
  • 3 garlic cloves
  • 200 g of flaked almonds
  • salt, pepper

* fit & healthy

How to prepare?

  • Put the carp fillets in a large bowl, add slices of garlic. Pour in the milk, cover and put overnight in the fridge.
  • Completely drain the fillets from the marinade. Dry them with a paper towel. Cut across the filet and divide into thick strips.
  • Beat the eggs and add 1 tablespoon of cold water. Put the almonds into a bowl. Sprinkle the fish fillets with salt and pepper. Then soak them in the egg mixture and coat them generously in almonds.
  • Fry both sides in oil until they become brown. If the fish and the almonds start to burn, bake the fillets in the oven at 160°C for about 10 minutes.

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