Fried carp with garlic and lemon — the traditional fish dish of Malësia e Madhe

Fried carp is one of the most beloved dishes of northern Albanian cuisine, especially in the Malësia e Madhe area near Lake Shkodra, where fresh carp is served with green salad, lemon and garlic. The secret of a good carp lies in the corn flour that gives it a crispy crust and in oil heated to the right temperature.

Ingredients (serves 4): 1 large carp (about 1.5 kg), well cleaned; 200 g corn flour (or wheat flour), for frying; 6 garlic cloves, crushed; juice of 1 lemon; 150 ml sunflower oil or olive oil, for frying; salt and black pepper to taste; 1 bunch fresh parsley, chopped; green salad and lemon wedges, to serve.

Preparation:

1. Wash the carp in cold water and dry it well with kitchen paper. Cut it into pieces or fillets, as desired, and season with salt and pepper on both sides. Let it rest for 10 minutes.
2. In a wide plate, mix the corn flour with a little salt. Coat each piece of carp in the flour, covering it completely and shaking off the excess.
3. Heat the oil in a wide pan over medium-high heat. The oil is ready when a pinch of flour dropped into it starts to sizzle immediately.
4. Fry the carp pieces for 5–7 minutes on each side, until golden and crispy. Do not crowd the pan — fry in two batches if needed.
5. Remove the fried pieces to a plate lined with kitchen paper to absorb the excess oil.
6. In a small bowl, mix the crushed garlic with the lemon juice and a little salt. Spread this mixture over the hot carp and sprinkle with chopped parsley.
7. Serve immediately with green salad, lemon wedges and, if desired, fresh bread.

Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 4