Simple spicy carp recipe
You need
- 1-2 ready to cook carp (I prefer the smaller ones)
- 1 shot glass of vodka
- 1 tbsp mustard
- 1 tbsp ketchup
- Pepper, chilli powder or Tabasco
- Salt to taste (quantities are variable, depending on how big the fish is)
preparation
- From vodka, mustard, ketchup, salt and the spices you stir a sauce and rub the carp inside and outside.
- Then place baking paper on a baking sheet or casserole dish and place the fish on top.
- Next you push everything at 180 to 200 degrees in the oven (depends on your stove).
- The fish is even when it is nice brown and the dorsal fin can be easily solved. If necessary, make a puncture test (if the meat is still rosy, the fish still in the oven).
- The nice thing is that the thick skin of the carp roasts crisply like a bacon rind.
- The chilli-mustard flavor goes very well with the slightly earthy taste of the fish.
A not too powerful holiday feast, especially as the carp in this country can be kept environmentally friendly in aquaculture is one of the few edible fish, which are mainly vegetable and less fed with fishmeal.
