Carp fillets with garlic

Wash unpeeled potatoes and cook them in salted water until almost tender. Drain, let cool, and cut into wedges.

Clean the fish, pat dry, and score the skin several times at 0.5 cm intervals. Peel the garlic. Press one clove, mix with a pinch of salt, and spread it on the skinless side of the fish. Slice the second clove and insert the slices into the prepared cuts in the carp skin. Season the fish with salt on both sides. Mix paprika with flour and coat the fish in it.

In a pan over medium heat, melt the lard. Place the fish skin-side down in the pan and fry for 4 minutes. Then flip the fish, add the sliced potatoes to the pan, and bake everything until golden for 4–5 minutes.