David deSouza

David deSouza

David deSouza

David deSouza

Tuesday, December 22, 2009

Traditional Czech Fried Carp and Potato Salad

Christmas festivities have begun! I set out with Tomas early morning to pick up some Carp. We selected a whopper five kg Carp from one of the fish farms just on the city outskirts.

It was quite the experience holding such a huge fish that kept jumping around aggressively.

Chopping up the Carp was also quite unnerving. The fish kept jumping in our hands with every stroke of the knife despite being dead over an hour.  We set out to marinate the fish and make a traditional potato salad. Here's the recipe. Merry Christmas!

At the fish farm picking up our Christmas Carp

Cleaning the carp

Marinate the Carp
  • It was a sigh of relief once the Carp was sliced into a dozen pieces. Some salt and lemon was added to the slices and left in the fridge to marinate for a couple of hours.


The ingredients for the Potato Salad
  • 1 Celery root,
  • 3 Parsley roots
  • 10 Potatoes
  • 4 Carrots
  • 3 Onions
  • 1 can of Peas
  • 1 mid size bottle of Mayonnaise
  • Salt & Pepper

Preparing the Potato Salad.
  • Boil the Celery, Parsley, Carrots and Potatoes together with salt. Cook them till they are slightly soft but still firm. Cool them peel them and dice them up into small cubes.
  • Cook the peas separately or if you have a can of boiled peas even better.
  • Boil a couple of eggs as well. You want hard boiled eggs and no runny yokes here.
  • Chop the eggs up and mix them up with the diced vegetables and peas in one big bowl. Add a bottle of Mayonnaise, some pepper and stir it all up.
  • There you go. You’re potato salad is ready. Into the fridge with it!

Preparing the Carp
  • We decided to create two versions of the Carp. The first was the traditional version of breadcrumb coated Carp. Dunk the slices in flour,eggs and breadcrumbs in sequence, standard procedure.
  • The second version was a spicy Reshad version of Carp. We made a  mixture of red chili, crushed cumin, vinegar, olive oil, cloves and garlic, not your typical Reshad but turned out great!
  • The breadcrumb coated carp was deep fried while the Reshad version slowly cooked on the pan. Both versions turned out just great. I'd like to actually combine the two on my next attempt. I guess i need the spice :)
Dobrou Chut'

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