Crispy Fried Carp in a Blanket of Flavors
Ingredients:
- 1 whole carp (back split)
- 1 lime
- For the spice paste:
- 3 cloves garlic
- 1 cm ginger
- 1 cm turmeric
- 1/2 tablespoon ground coriander
- Salt
- Pepper
- For the wet batter:
- 6 tablespoons all-purpose flour
- Water (as needed)
- For the dry coating:
- 1/4 kg all-purpose flour
- 2 tablespoons cornstarch
- 1/2 small packet chicken bouillon powder
- Oil for frying
Instructions:
-
Prepare the Spice Paste:
Begin by blending the garlic, ginger, turmeric, and ground coriander until smooth. Divide the spice paste into two portions and set aside. -
Marinate the Carp:
Clean the carp thoroughly and make incisions along the flesh. Squeeze lime juice over the fish and rub half of the spice paste all over it. Let it marinate for 15 minutes to allow the flavors to infuse. -
Prepare the Wet Batter:
In a mixing bowl, combine the remaining half of the spice paste with the all-purpose flour. Gradually add water to form a batter with a consistency that is neither too thick nor too runny. -
Mix the Dry Coating:
In a separate bowl, mix together the all-purpose flour, cornstarch, and chicken bouillon powder. Set aside. -
Coat the Carp:
After marinating, dip the fish into the wet batter, ensuring it is fully coated. Then, dredge the fish in the dry coating mixture, pressing gently to ensure the coating adheres well. Shake off any excess. -
Fry the Carp:
Heat oil in a frying pan over medium heat. Carefully place the coated fish into the hot oil. Fry until the fish is cooked through and has a golden-brown, crispy exterior. -
Serve and Enjoy:
Remove the fish from the oil and drain on paper towels. Serve hot and enjoy your crispy, flavorful fried carp.
This recipe creates a delightful crispy carp, perfect for a flavorful meal that showcases the rich spices and crunchy coating. Ideal for any occasion, this dish pairs wonderfully with a side of steamed rice or a fresh salad.
