Entree: Austria – Styria – Steirischer Karpfen (Traditional Styrian freshwater carp pan-fried in herb butter and finished with pumpkin seed oil)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1 whole carp, about 3 lb (1.4 kg), cleaned and cut into 6–8 steaks or fillets
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (120 g) all-purpose flour for dredging
- 2 large eggs, beaten
- 1 cup (100 g) fresh breadcrumbs
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (15 g) fresh parsley, chopped
- 2 tbsp (30 ml) pumpkin seed oil (Kürbiskernöl)
- 1 large lemon, juice of, plus wedges for serving (about 3 oz / 85 g)
- 1 lb (450 g) small new potatoes
- 1 tbsp (15 g) unsalted butter (for potatoes)
- 1/4 tsp (1 g) nutmeg (optional, for potatoes)

Instructions

1. Rinse the carp pieces and pat dry. Season both sides with 1½ tsp salt and the black pepper; set aside 15 minutes to firm up.
2. Meanwhile, boil the new potatoes in salted water until tender, about 15–20 minutes. Drain, toss with 1 tbsp (15 g) butter, ½ cup (7 g) chopped parsley, ½ tsp (2.5 g) salt and a pinch of nutmeg; keep warm.
3. Set up a dredging station: flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third. Dredge each carp piece in flour, shake off excess, dip in egg, then coat evenly with breadcrumbs.
4. Heat 2 tbsp (30 ml) vegetable oil and 2 tbsp (30 g) butter in a large heavy skillet over medium–medium-high heat until foaming. Working in batches so you do not crowd the pan, fry the carp pieces 3–4 minutes per side until golden and cooked through (internal temp ~145°F / 63°C) and flakes easily.
5. Transfer cooked carp to a warm platter. Add remaining 1 tbsp (15 g) butter to the pan and spoon over the fish to gloss.
6. Sprinkle chopped parsley over the fish, squeeze lemon juice to taste, and drizzle evenly with 2 tbsp (30 ml) pumpkin seed oil just before serving. Serve with the parsley potatoes and lemon wedges.