This recipe for Croatian roasted carp and potatoes or šarana i krumpira is adapted from "The Best of Croatian Cooking" by Liliana Pavicic and Gordana Pirker-Mosher (Hippocrene Books, 2007). Carp is wildly popular throughout Eastern Europe prepared in myriad ways, including grilled, broiled, fried, and roasted as it is here. Fried carp is often featured at the meatless Christmas Eve dinner in many Eastern European countries. I usually don't like fish with bacon but carp's meaty flesh stands up to it in this dish. If carp isn't available, substitute bass, bluefish, buffalofish or another whitefish.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 4 servings Carp and Potatoes
Ingredients:
- 2 pounds whole carp, cleaned and patted dry
- Salt and pepper
- 1 cup all-purpose flour
- 2 tablespoons vegetable oil
- 3 diced bacon strips
- 7 medium round red or round white potatoes, peeled and quartered
- 3 dill pickles sliced lengthwise into 8ths
- 1 minced clove garlic
- 3 tablespoons chopped parsley
- 1/4 cup white wine
Preparation:
- Heat oven to 350 degrees. Line a covered roasting pan that will accommodate the fish with parchment paper and a light coating of cooking spray. Salt and pepper the inside and outside of the carp. Dredge both sides of the fish exterior in flour and roast in prepared pan, covered, for 30 minutes.
- Meanwhile, in a large skillet, heat oil to medium-high and add bacon and potatoes. Fry until potatoes are al dente. Remove from pan with a slotted spoon and set aside. Discard oil.
- Carefully remove carp from roasting pan, keeping it in one piece, and temporarily place on a platter or baking sheet. Place potatoes on the bottom of the pan followed by the pickles, garlic and parsley. Place carp on top of the potatoes, pour wine over all and bake, uncovered, another 20 to 30 minutes or until fish flakes easily. If fish is browning too quickly, cover with aluminum foil.
- Present the whole fish on a platter surrounded by the potatoes and pickles, or skin, debone and cut the fish into portions first and then place it on a platter surrounded by the potatoes and pickles.
