Backed Carp Fish / Пържен толстoлоб рецепта
Mains Recipes

Baked Carp & Potato Salad

Spring terrace lunch under blue sky, warm sunny weather surrounded by the cheer of family and friends. Could life be more perfect?

I grew up in my grandparent’s house sampling dishes like this one. The taste of home, the taste of my childhood. I have watched my grandfather clean and cut the carp fish, freshly caught from the river Danube, and then my grandmother preparing it using the same old recipe untouched, unchanged from the ages. I have witnessed my mother and my aunt cooking the fish in exactly the same way… The power and the pleasure of tradition.

And now twenty years later, travelling the whole world, accustomed and delighted by so many other world cuisines, nothing seem to taste better than this childhood family dish. Or is it the flavour of the company, the sweetness of home, the love and the ever welcoming embrace of family?


For the Carp Fish
  • Carp fish, cut into round thick pieces
  • 200g plain flour
  • Salt
  • Black pepper
  • Sunflower oil for backing
For the Potato Salad
  • 1kg potatoes
  • 2 spring onions cut into round pieces
  • Parsley
  • 1tbs of vinegar
  • 1tbs sunflower oil
  • Pinch of salt
  • Black pepper



1. Baking the Fish: Cut the carp fish into thick round pieces. Dip every piece from both sides into a bowl with full with flour. Lay the floured pieces on a tray letting the flour be absorbed in the fish for no longer than five minutes. Sprinkle generously with salt and black pepper. Heat the sunflower oil in a deep frying pan. Dust the excess flour from the fish and let it bake into the pan until golden brown from both sides.  Serve with freshly cut pieces of lemon.

2. Potato Salad: Peel and boil the potatoes until slightly hard but ready. Pour off the warm water and let the potatoes cool completely. Cut into smaller pieces into a salad bowl. Cut the spring onions into small rings and add into the salad bowl with the potatoes. Sprinkle over with fresh parsley, pinch of salt and black pepper and season with sunflower oil and vinegar. Mix well and serve.

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