Fried carp with potato salad Recipe
Fried carp with potato salad
Flavours of the Czech Republic
Total time: 1hr to 2hr

Prep. time: 20 minutes
Cooking time: 15 + 15 + 8 minutes 

Difficulty: Easy
For 4 servings

- 4 carp fillets of 150 g each
- all-purpose flour
- 2 eggs
- 2 Tbsp. milk
- breadcrumbs
- fat for frying
- lemon
- salt

Potato salad
- 1 kg potatoes
- 250 g celery root
- 4 eggs
- 200 g green peas
- 200 g ham
- 150 g russian type pickles (gherkins) (1)
- 150 to 200 g mayonnaise
- salt and pepper

Potato salad - A day before

  1. Boil potatoes in skin for about 15 20 minutes, depending on their size, check with a knife whether they are soft. Let them cool down, peel and cut into cubes about 1 × 1 cm.
  2. Peel carrot and celery root and cook them in salted water 10 15 minutes until tender but not overcooked. Drain, let cool down and cut in small pieces.
  3. Prepare hard-boiled eggs, peel and cut in pieces.
  4. Defrost green peas or drain them.
  5. Cut ham and pickles in small cubes (leaving the brine for seasoning).
  6. Mix all ingredients carefully in a bowl, add mayonnaise and some pickle brine with mixed salt and pepper.


  1. Salt the carp fillets and dip them in flour, then in egg and milk mixture and finally in breadcrumbs.
  2. Fry on all sides in hot oil until golden brown.
  3. Serve with lemon and a generous portion of potato salad.
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Collaboration and photo: CzechTourism 

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