Fillet the gutted carp and cut the fillets with a 5 mm knife right up to the skin. Place 200 g portions overnight in salted milk with lemon and fresh thyme. The next day, take the carp out of the milk, dry it well and coat with flour, egg and breadcrumb. Spray the Vision Bake frying pan with an oil gun. On the tray prepared in this way, we place the portions of breaded carp fillets, skin side down, and spray them with another layer of fat from the Vision oil gun. After preheating, fry in a convection oven on the above program.