New Year's Eve Carp

Before Christmas, I had bookmarked a page in my Slovakian cookbook for Deep-Fried Carp with Potato Salad to prepare for Christmas Eve supper.  Today, however, that bookmark remains. Due to a major time cramp in the kitchen caused from preparing for our out-of-town holiday getaway, I substituted with a quick clam chowder recipe. Joe and I have now returned from our family tour in the northern Midwest and I'm once again turning to that bookmarked recipe. It is going to be our New Year's Eve supper!

And as it turns out, this fried-fish recipe is very fitting for the occasion... carp on New Year's Eve! I didn't realize that the nights before Christmas and New Years were so similar. As tradition goes, fresh-water fish are traditionally gathered up from cities and towns who have access to nearby lakes or rivers, then sold over the holiday season for feasting on such special occasions. Such carp craze can be witnessed in Prairie du Chien, Wisconsin. Every New Year's Eve a large, locally caught carp from the Mississippi River is lowered into a throne as the New Year approaches and followed by fireworks (another reason I love Wisconsin).  But why carp? Perhaps its the belief that this strong fish provides strength to those who eat of it, as ancient Chinese stories describe. Whatever the reason, I'm thankful for an excuse to try my first hand at a homemade fish fry. Plus, what an excellent accompaniment to champagne! 

Until next year... !

Slovakian Deep-Fried Carp

From "Slovakian Cuisine" cookbook

Serves 6-8

8 pieces of carp

1/4 cup lemon juice

1 teaspoon salt

1/2 cup all-purpose flour

2 eggs, slightly beaten

1/2 bread crumbs

1/2 cup oil, canola or extra light olive oil

Garnishes: Lemon slices, fresh parsley

Season the carp with salt and sprinkle with lemon juice. Coat the fish with flour, then dip into eggs, and finally dip into bread crumbs. Fry fish slowly in heated oil until they turn pink. Place the fired pieces on a paper towel to soak up the excess oil. Serve with a potato salad garnished with lemon slices and fresh parsley leaves.

Slovakian Potato Salad

From "Slovakian Cuisine" cookbook

Serves 6-8

6 russet potatoes (about 1.5 lbs)

1/2 onion

2 stalks celery

2 whole carrots, peeled, diced

1/4 cup sweet peas

2 eggs, boiled, peeled, diced

1/4 cup relish, or diced gherkins

1 cup mayonnaise (can substitute 1/2 cup for sour cream)

3 teaspoons mustard

Salt and pepper to taste

2 Tbsp. pimento (optional)

Sweet and sour dressing:

1 cup water

1 Tbsp. granulated sugar

1/4 cup white vinegar

Pinch of black pepper

Wash and boil potatoes in salted water until tender (about 30 minutes). Peel and chop the potatoes, placing them into a large mixing bowl. Whisk together ingredients listed under "sweet and sour dressing" in a medium bowl. Steam the onion and celery until slightly soft, then slice into small pieces and place into the dressing until cool. Drain the onions and celery, discarding the dressing. Steam the carrots and sweet peas and allow them to cool. Combine all ingredients with the potatoes and mix well. Add additional sugar, lemon juice, salt and pepper to taste.  Note: For a simple variation, simply use potatoes, eggs, relish, and mayo. 

Slovakian Potato Salad served with a side
of American BBQ and beer.
Summer 2011.