For the carp fillet, finely chop the garlic cloves and knead with the butter, salt, pepper and paprika at room temperature. Cut the onion into fine cubes.
Pat the carp fillets dry, salt and pepper the skin side and dust with flour. Fry onion in a pan with a little oil until translucent and remove from pan.
Coat the carp fillets on the flesh side with the butter mixture and fry with the skin side in the remaining oil until crispy, turn briefly and arrange on preheated plates.
Empty the fat from the pan, deglaze the drippings with wine, add the onion, reduce and season. Drape sauce over fillets and serve with boiled potatoes.
Preparation Tip:
This carp fillet is a kind of Serbian carp! Instead of boiled potatoes also fit fried potatoes.
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