Franconian carp

Franconian carp has distinct fried and blue-poached traditions. Sylvia Hubele's selected Aischgrund version is gebackener Karpfen: fresh carp halves soaked in full-strength beer, seasoned, lightly floured and fried in clarified butter.

The carp has a mild, subtly nutty flavour enriched by malty beer, black pepper and buttery frying fat. Salt keeps the seasoning direct, while the flour develops a savoury golden crust.

Each half is crisp and deep gold outside, including the fins, with moist, flaky flesh beneath. The flour coating is thin rather than breaded, so the shape of the split fish remains clear.