Czech Republic Comfort Food Recipe: Fried Carp With Potato Salad

The above-mentioned fried carp with potato salad goes well with my other family Czech comfort-food recipes, for a multi-course special meal.

For example, chestnut cake with chocolate whipped cream frosting goes aesthetically and appetizingly well as the dessert course to the above-mentioned main and vegetable-side courses.

Might there be those whom dried fruits such as back-yard --like me! -- or store-bought chestnuts motivate our munching on vitamins C- and D-, magnesium-, iron-, calcium-rich edibles?

Peeled, cooked, mashed chestnuts mix well with the above-mentioned potato salad.

Mira, Olive oil-based homemade mayo offers a distinctive flavor which may require adjusting perceptions of how mayo should taste. I like its flavor, but I also do like sunflower oil-based mayo.
Drenching anything with mayo seems to reflect either a great love of mayo or an effort to cover what's beneath. :-)

I don't often use mayo, but it's necessary in our traditional beef salad, which is a kind of Russian salad with beef (but can be made with any kind of meat, including chicken wings, etc.). We make our beef salad often, because it's one of the staples at major holidays and also something we enjoy. Some people tend to use way too much mayo for my taste though, and they also make that mayo with lots of sunflower oil. I prefer the version I gave you.

I only include recipes which work for me. So yes, I like the salad. But the interaction between apples and gherkins sometimes can be an acquired, not a natural, preference.
Me too, I prefer olive oil raw and uncooked.
As with so many others and like homemade macaroni and cheese, potato salad is an ever-popular food item with me.
Is the mayo with milk, mustard, olive oil, and salt what you use atop vegetables?

FrankBeswick, Carp right out of the "pond" indeed can have an earthy smell and taste which can be off-putting.
The Czech Republic is strong on preserving rituals and traditions that work, and the freshwater rinse undoubtedly prompts the image which I've included above of children deciding which carp to select from those swimming in a fountain. Czech culinary culture today also permits a bathtub rinse for carp between being caught and processed for serving.
So yes, medieval wisdom squares very nicely with my experience and that which I know of others.

Always-Writing, Me too, I agree that what with the increased access to carp there needs to be more carp-inclusive recipes available. For some, carp-eating is an acquired taste. It most likely would encourage people to include carp in their diet by trying smoked servings, which -- I agree -- taste so great!

I love potato salad! And you can make the mayo with milk and olive oil (plus mustard and salt), which makes it easier on the digestive system (I love raw, uncooked olive oil). I'm not sure about apples and gherkins together in that salad though :). Have you tried it? If you have and it's good, I'll try it too :)

Mediaeval carp keepers used to keep carp in a clear stewpond" for a week or so before catching and eating them. The reason for this is that carp can taste a bit "muddy" so for best results they were taken from their muddier water to the clear water, to improve the taste of their flesh. How does this practice square with your experience of eating carp?

I happen to like carp, but do not know many people here in the US who agree with me. One of my favorite ways to eat it, is smoked. With all of the carp that have been multiplying here in the last few years, we need more carp recipes to be published online!