George Lang

Carp in Bundle as in Verseny

Versenyi Batyus Ponty

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 2¼ pounds carp fillet, cut in 1 piece
  • Salt
  • 3 tablespoons

Method

  1. Preheat the oven to 375°F. Salt fish and roll it in a mixture of flour and paprika. Shake off excess.
  2. Heat clarified butter in frying pan, reduce heat to low, and very slowly fry fish on both sides.
  3. Line an oblong ovenproof casserole (