spice up the carp filets
Carp filet sprinkle with chilipulver, pepper, garlic and peppers.
Peel the onion and cut into strips.
Karpfen auf serbische Art
50g
sweet peppers
30g
onions
2 pieces of
cloves of garlic
1 pinch
chili powder
1 teaspoon
pepper spice powder
1 teaspoon
salt
olive oil for frying
100g
1 serving
energy
392 kJ
285 kJ
93 kcal
68 kcal
fat
3.4 g
2.5 g
saturated_fat
0.7 g
0.5 g
carbs
2.5 g
1.8 g
sugars
2.1 g
1.5 g
protein
12 g
9.4 g
salt
1.2 g
0.9 g
Karpfen auf serbische Art
description & times
Carp has the reputation of being a fat and difficult to digest freshwater fish. Served in a Serbian way, it becomes a tasty and very savory fish dish. Peppers and garlic as spices make this recipe a palate. In the autumn the carp are fished and so they have become a festive Christmas dinner in Austria.
fry the onions
Heat the olive oil, fry the onion in it golden , add it with paprika, stir, then extinguish with 1/8 liter of water. Place the carp pieces with the skin side facing up and fry in the tube at 180 ° for 20 minutes. Always pour over again.
paprika finely chopped
Wash the paprika, remove the core casing, cut the paprika into fine rings.
Paprika in olive oil
Heat the olive oil in a frying pan. Peel the finely chopped peppers in it, salt and pepper.
Carp fillets Serbian style
Carp fillets Serbian style garnish with the fried paprikas.
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