Carp German-Style
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- 1 carp
- to taste salt
- to taste pepper
- to taste spice
- onions
- to cover beer
Instructions
- In a heavy pot (cacerola), place the cleaned and scaled carp with salt, pepper, spice, and thinly sliced onions arranged in wheels. Fry everything together until well browned. Pour beer over until the fish is covered. Let it cook until the salt is absorbed into the flesh and the flavors meld. Serve from the pot.