Carpe frite du Sundgau

Pat the 1200 g of carp fillets dry with paper towels and season them evenly with 10 g of salt and 3 g of pepper.

Dredge each seasoned carp fillet thoroughly in the 200 g of flour, shaking off any excess to ensure a light coating.

Heat the 1500 g of rapeseed oil in a deep fryer or heavy-bottomed pot until it reaches 180°C.