Deep Fried Carp with Horseradish
Ingredients
- Ingredients
- 1 kilogram Carp
- 200 grams breadcrumbs
- 100 grams Pastry flour
- 2 eggs
- vegetable oil (for frying)
- For the potato salad
- 800 grams potatoes
- 150 grams onions
- 8 Tbsps Vinegar
- salt
- peppers (ground)
- 2 tsps medium hot Mustard (powder)
- 4 tsps scallions
- 4 Tbsps sunflower oil
- also
- jarred Horseradish cream
- ¼ Romaine lettuce
- 8 Cherry tomatoes
- 1 blue onion
- salt
- peppers
- 2 Tbsps lemon juice
- 2 Tbsps vegetable oil
- lemons (for garnish)
Preparation steps
Rinse and boil the potatoes. Peel the onion and chop finely. In a bowl, dissolve a little mustard in vinegar, mix with onion and some chives. Season with salt and pepper. Peel the cooked potatoes, dice and add to the bowl of dressing. Add the sunflower oil and mix well. Hold potato salad aside, covered.
Rinse fish, remove any remaining bones and pat dry. Cut the carp fillet in 8 portions, season with salt and pepper. Dust portions with flour, then coat in beaten egg and finally in the breading. Heat the oil in a saucepan or deep fryer and fry the carp pieces until golden. Drain on paper towels. Keep warm in an 80°C (approximately 175°F) oven.
Rinse lettuce and tomatoes, cut tomatoes and the onion into slices, dress with lemon juice, oil, salt and pepper. Place the two salads on plates, top with the fish. Garnish with horseradish and serve with lemon slices and chives.
