Ingredients:
• Whole carp roe sacks, rinsed and patted completely dry
• All-purpose flour, for coating
• Salt and black pepper, to taste
• 1 tablespoon cooking oil
• 1 tablespoon butter
• Lemon wedges, for serving
Directions:
• Inspect the roe sacks. Keep the outer membrane fully intact. If the sacks are very thick, gently prick them 2–3 times with a toothpick. This prevents them from bursting open in the hot oil.
• Season the sacks with salt and pepper.
• Dredge them lightly in flour. Shake off any excess.
• Heat the oil and butter in a skillet over medium-low heat. Wait until the butter stops foaming.
• Place the roe sacks in the pan.
• Fry for 2 to 3 minutes per side. They are done when the outside is golden brown and the inside feels firm to a gentle touch.
• Remove from the pan.
• Drain on paper towels.
• Serve immediately with a squeeze of fresh lemon juice.
Tip: Fried carp roe is incredibly rich and fatty, so it pairs best with sharp, acidic, or starchy sides that cut through the richness.
