Rántott ponty

Step 1: Rinse the 2 ¼ lb carp steaks or thick fillet pieces, skin on and pat dry. With a sharp knife, score each piece through the flesh down to the skin every 3–4 mm, without cutting the skin.

Step 2: Rub the pieces with the 2 tsp salt and half the 1 lemon juice, working it into the cuts, and chill, covered, in the fridge for 30–60 minutes.

Step 3: Set out three plates: the 3 ½ oz plain flour mixed with the 1 tsp sweet Hungarian paprika, the 2 eggs beaten with a fork, and the 5 ½ oz dried breadcrumbs.

Step 4: Pat the fish dry, coat each piece in flour, then egg, then breadcrumbs, pressing so the crumb fills the cuts.

Step 5: Heat the 3 cups sunflower oil for frying in a deep frying pan to 350°F (a cube of bread turns golden in 40 seconds).

Step 6: Fry the fish in batches for 6–8 minutes, turning once, until deep golden and crisp and the flesh is opaque and flakes easily at the thickest part.

Step 7: Drain on kitchen paper and serve hot with lemon wedges from the 1 lemon and 1 ⅓ lb potato salad.