For the baked carp fillet, season fillets with salt, pepper, fish seasoning and lemon juice.
Mix half of the breadcrumbs and half of the poppy seeds and coat the seasoned carp fillets in flour, eggs and the breadcrumb and poppy seed mixture, then fry them in hot fat until they float.
After draining, sprinkle with freshly chopped parsley.
Preparation Tip:
It goes very well with a potato salad.
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