Carp in beer batter with potato salad
Ingredients
(4 Servings)
For the potato salad:
- 1 kg waxy potatoes
- 200 ml vegetable stock
- 50 ml white wine vinegar
- Salt
- Pepper from the grinder
- 2 tsp. medium-spicy mustard
- 4 tbs. olive oil cold-pressed
- 1 red onion
For the fish:
- 4 carp fillets, each approx. 150 g
- 2 tsp. lemon juice
- Salt Pepper from the grinder
- 2 eggs
- 100 g flour ½ tsp. sweet paprika powder
- 250 ml wheat beer
- Herbal oil to roast
Nutritional values
(per serving)
Directions
For the potato salad, wash and cook the potatoes. Afterwards, peel them while they are hot and let them cool to lukewarm.
Heat up the vegetable stock. Cut the potatoes into slices, put them into a bowl, pour the vegetable stock and the vinegar over them, carefully mix with salt, pepper and vinegar and leave for 2 hours in the fridge.
After 2 hours, wash and pat dry the carp fillets. Baste with the lemon juice and leave for 5 minutes. Then pat dry and season with salt and pepper.
Separate the eggs and whisk the egg whites until stiff. Mix the egg yolk with the flour, paprika powder and wheat beer into a dough and finally fold in the stiff, beaten egg whites.
Peel the onions and chop them finely. Fold the onions and olive oil into the potato salad and add some seasoning.
Heat plenty of herbal oil in a heavy pan, coat the fish fillets with the dough and roast them to gold-brown in the hot oil on both sides for 5-6 minutes.
Put the carp fillets and potato salad on plates, sprinkle with parsley and serve along with lemon wedges.
Nutrition Tips
Hydrate the potatoes before cooking them in order to reduce the potassium content.
