Fried Franconian Carp

** My cookbook recommends the ones from the Aischgrund, because they are supposed to be exceptionally bulky, preferably still alive.

Yes and then you divide the fish lengthwise. One half keeps the backbone. If you want to make it nice, divide the carp in such a way that each half has a divided tip.

Then take out the part, let it drain well and serve it on a (preferably heated) platter.

It goes well with potato salad, mixed lettuce and, of course, Franconian wine.

Oh yes, and don’t forget to serve the cheeks of the carp. It costs some people a little bit to dissect the head of the killed animal, but the cheeks are the best part of the whole fish.

Tip: Instead of clarified butter you can use butter in most cases.

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