Garlic Carp Fillet

Wash the unpeeled potatoes, then slowly cook them in salted water. Drain the cooking water, let the potatoes cool, then cut each into eight pieces.

Clean the fillets, then pat them dry. Then, make incisions half a cm apart on the skin side of the fish fillets. Peel the garlic. Crush one clove and mix it with a pinch of salt, then rub it onto the skinless side of the fish. Slice the second clove and press these slices into the incisions made in the carp's skin. Salt the fish on both sides. Mix the pepper and flour, then coat the fish in it.

Heat the fat in a pan over low heat. Place the fish in the pan, skin-side down first, and fry for four minutes. Then flip them, add the sliced potatoes to the pan, and fry together with the fish for 4-5 minutes until everything is golden brown.