Carp in Beer Batter with Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 871 cal. | (41 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 29.6 μg | (49 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 23 mg | (192 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 34.6 μg | (77 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 2,325 mg | (58 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 246 mg | (82 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 522 mg | |||
| Cholesterol | 334 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the potato salad
- 1 kilogram potatoes
- 200 milliliters Vegetable broth
- 50 milliliters White vinegar
- salt
- freshly ground peppers
- 2 tsps medium hot Mustard
- 4 Tbsps cold-pressed olive oil
- 1 red onion
- For the fish
- 4 Carp (each about 150 grams or approximately 5 oz each)
- 2 tsps lemon juice
- salt
- freshly ground peppers
- 2 eggs
- 100 grams Pastry flour
- ½ tsp sweet ground paprika
- 250 milliliters White ale
- vegetable oil (for frying)
- chopped parsley (for garnish)
- Lemon wedge (for garnish)
Preparation steps
For the potato salad, rinse potatoes and steam for 30-40 minutes until done (depending on size). Peel potatoes while still hot and let cool to lukewarm. Heat the vegetable broth. Cut the potatoes into slices and place in a bowl. Pour the vegetable broth and vinegar over the potatoes, season with salt, pepper, and mustard and mix gently. Refrigerate for 2 hours.
After the potato salad has chilled for 2 hours, prepare the fish. Rinse the carp fillets and pat dry. Drizzle with lemon juice and let stand for 5 minutes. Pat dry and season with salt and pepper.
Separate the eggs and beat the egg whites until stiff. Mix the yolks with flour, paprika and beer. Stir to form a batter, and fold in the egg whites.
Peel the onion and chop finely. Gently fold the onion and olive oil into the potato salad and season with salt and pepper.
Heat vegetable oil in a heavy pan. Dip the fillets into the batter and fry until golden brown on both sides, 5-6 minutes.
Divide carp fillets with potato salad among plates, sprinkle with parsley and serve with lemon wedges.
