How to cook
The carp is cleaned, washed and cut into slices with a thickness of 1″ (3 cm), and dried. Heat oil, enough to submerge more than half the thickness of the carp slices. In a wide container, put the corn flour (it can be pre-seasoned). Roll the slices well in the flour and fry on both sides.
Once fried, arrange them in an oven dish, as follows: 1 line of carp, several slices of pre-sliced lemon on top, parsley and garlic. Then place a second layer of carp, lemon slices, and some of the mixture again. Repeat until you run out of carp.
Close with a lid. This may be consumed immediately, but it is best to leave it in the refrigerator and serve the next day, chilled.