Debone the carp fillets with kitchen tweezers or have them already cupped at the fishmonger. Place the fillets next to each other in a deep bowl, sprinkle with lemon juice, place a clove of garlic crushed with the back of a knife on each fillet and leave to marinate, covered, in the refrigerator for 2 to 3 hours.
Then remove the garlic cloves, salt and pepper the carp fillets and roll them first in flour, then in beaten egg and finally in breadcrumbs. Finally, press the breadcrumbs well with a fork.
Heat oil in a large frying pan and dissolve clarified butter in it. Place carp fillets in the very hot, but not overheated fat and fry until golden brown on both sides.
Lift out, drain well on paper towels and serve garnished with lemon slices. Serve with parsley potatoes and lettuce.
Preparation Tip:
If you want more than a hint of garlic flavor, add two or three lightly pressed garlic cloves to the frying fat.
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