Pan & Wok
Carp from the pan
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Timing
- Active approx. 20 minutes
- Cooking/Baking: 8-12 mins per batch
- Rest/Cooling: none
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 350 kcal
- Protein
- ≈ 28.5 g
- Carbohydrates
- ≈ 17.5 g
- Fat
- ≈ 17.8 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 310–385 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 800 g carp fillet · ≈ 800 g · Assumed quantity / reference product
Karpfen roh (T501100) - 1 lemon · ≈ 40 g · Assumed item weight × count; total amount
Zitronensaft (F601600) - 80g flour · ≈ 60 g · Consumed coating / adhering marinade fraction
Weizen Mehl, Type 405 (C214100)
Starting amount × assumed fraction (calculation scenario): 80 g × 75% = 60 g
Varied quantity range: 40–80 g - 2 eggs · ≈ 75 g · Consumed coating / adhering marinade fraction
Hühnerei roh (E111100)
Starting amount × assumed fraction (calculation scenario): 100 g × 75% = 75 g
Varied quantity range: 50–100 g - 120 g breadcrumbs · ≈ 90 g · Consumed coating / adhering marinade fraction
Paniermehl/Semmelbrösel/Semmelmehl (B821000)
Starting amount × assumed fraction (calculation scenario): 120 g × 75% = 90 g
Varied quantity range: 60–120 g - 4 tbsp oil · ≈ 54.6 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000)
Not included in the base calculation
- ½ tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 800 g carp fillet
- 1 lemon
- 80g flour
- 2 eggs
- 120 g breadcrumbs
- 4 tbsp oil
- ½ tsp salt
Instructions
- Check fillets carefully for bones and pat dry. Season with salt and a little lemon juice; Cut the remaining lemon into wedges.
- Place the flour, beaten eggs and breadcrumbs separately in flat plates. Turn the fish in one at a time, shaking off any excess flour.
- Heat oil in a wide pan. Fry the fillets over medium heat for about 4-6 minutes per side; thick pieces take longer.
- The fish must be completely cooked inside; For safe heating, observe the temperature-time control. Serve immediately with lemon wedges.
Tips
- Check the specified cooking using the result described; Time alone is not a safe test.
- Nicolaus says: "The bowl is still there. Its contents are currently being checked."
- Food safety: Maintain the cold chain and avoid cross-contamination. Cook fish and seafood completely; Don't judge cooking based on minutes alone.
