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1 (3.3-4.4 lb, 1.5-2 kg) carp; can be already portioned into steaks or fillets

2 large onions

Salt, to season

Pepper, to season

4 lemons

5 tbsp breadcrumbs

5 tbsp wheat flour

Cooking oil, for frying; e.g. canola oil

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1. [The night before] Portion the carp into fish steaks (cutting crosswise, cutting through the bone) or fillet pieces. Season generously with salt and pepper.

2. Peel and slice the onions.

3. Place the fish pieces into a large container, layering it with onion slices. Cover with a lid or cling film and leave in the fridge overnight.

4. [On the day] Squeeze the juice out of 3 lemons, cut the last one into thin slices.

5. In a large bowl, cover the fish pieces in lemon juice and lemon slices. Make sure each piece of fish has a chance to get friendly with that lemon juice. Covet the bowl with cling film and set aside for 30 minutes.

6. After that time, dry carp pieces with paper towels.

7. Cover a large plate with five tablespoons of flour and five tablespoons of breadcrumbs, combine them together.

8. Grease a large frying pan/skillet with some cooking oil. Set the heat on a medium-high.

9. Grab one carp piece at a time and coat it with batter. Make sure each side of the fish is covered well.

10. If the pan is hot, we’re ready to fry. Place the fish onto the frying pan and fry until golden. It usually takes 5-6 minutes per each side; but the exact time will depend on how thick your pieces are. Continue until you’re out of fish.

11. Serve immediately with some fresh lemon wedges on the side, or wait for it to cool and serve as a cold appetizer.

Note: to preserve this fish dish or for leftovers. Prepare a quick marinade consisting of hot water, vinegar, spices, sugar and veggies of your choice. If you need the exact proportions, use this Pickled Herring recipe. Place the carp pieces in a jar and pour over the hot marinade.