Carp Fries with Lemon Mayonnaise

Clean the fillets and cut them crosswise into 1 cm thick fries. Cut each fry lengthwise halfway through its thickness. For longer fries, make additional crosswise cuts on the skin to prevent them from curling during frying. Place in a bowl.

Peel the garlic and press it into the bowl with the fish. Add salt, freshly ground pepper, paprika, ginger, and caraway, mix, and refrigerate for 10 minutes. Then dust with cornstarch, mix, and coat each fry in plain flour.

In a deep pan, heat the lard over medium heat and fry the fries for 4 minutes until golden brown. Immediately after frying, place them on a plate lined with kitchen paper to absorb excess fat.