Preparation
Halving the prepared carp and dividing into portion pieces.
Peppering, salting, turning, drawing beaten eggs and bread raspings coating with breadcrumbs by a little waters and oil into flour.
Giving with hot oil and baking canary yellow from the two sides the carp pieces with the skin side to below in a high pot.
Taking out after about 15 minutes and serving on a plate dripped. Garnishing with parsley and slices of lemon. You serve grated horseradish to it.
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