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Whole Baked Carp

4 servings

Ingredients

• Small carp (as needed)
• Salt (a little)
• Rusks, crushed, grated breadcrumbs, or flour (a little)
• Butter, hot (a little)

Instructions

1. Scale small carp, wash, and cut along the back lengthwise so they remain attached at the belly.
2. Gut and remove the middle bones, salt, and after an hour, pat dry.
3. Dredge the fish in crushed rusks, grated breadcrumbs, or flour and bake until golden brown in a flat pan with hot butter, without covering the pan, so they become crispy.
4. Serve very hot.

Modernized from a treasured 19th-century German cookbook.