Deep Fried Carp with Prune Sauce

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Deep Fried Carp with Prune Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
1003
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie1,003 cal.(48 %)
Protein99 g(101 %)
Fat34.19 g(29 %)
Carbohydrates70.74 g(47 %)
Sugar added1.05 g(4 %)
Roughage4.84 g(16 %)
Vitamin A152.09 mg(19,011 %)
Vitamin D124.38 μg(622 %)
Vitamin E6.1 mg(51 %)
Vitamin B₁0.74 mg(74 %)
Vitamin B₂0.59 mg(54 %)
Niacin27.35 mg(228 %)
Vitamin B₆1.09 mg(78 %)
Folate97.74 μg(33 %)
Pantothenic acid4.02 mg(67 %)
Vitamin B₁₂8.21 μg(274 %)
Vitamin C16.27 mg(17 %)
Potassium2,203.23 mg(55 %)
Calcium272.17 mg(27 %)
Magnesium170.04 mg(57 %)
Iron8.39 mg(56 %)
Iodine26.4 μg(13 %)
Zinc7.66 mg(96 %)
Saturated fatty acids6.41 g
Cholesterol407 mg

Ingredients

for
4
For the sauce
200 grams softened Prune
50 grams dried Figs
1 shallot
1 Tbsp vegetable oil
salt
1 pinch cinnamon
2 Tbsps Red wine vinegar
1 tsp sugar
For the carp
2 kilograms Carp (ready to cook, cut into pieces)
salt
peppers
1 lemon (juiced)
2 eggs
150 grams Pastry flour
100 milliliters light beer
3 Tbsps Pastry flour
Vegetable fat (for frying)
How healthy are the main ingredients?
CarpFigssugarshallotsaltcinnamon

Preparation steps

1.

For the sauce: soak prunes and figs in about 100 ml (approximately 2/5 cup) of lukewarm water for about 1 hour.

2.

Peel shallot and dice. Heat oil in a pan and saute shallot for a few minutes. Add prunes and figs together with soaking water and simmer for about 5 minutes. Mash everything coarsely, add more water, as needed, and season sauce with salt, cinnamon, vinegar and sugar.

3.

For the carp: rinse and pat dry fish, season with salt and pepper and sprinkle with lemon juice. Let marinate for about 15 minutes. 

4.

Separate eggs. Whisk flour with beer, two egg yolks and a little salt and let soak for about 15 minutes. Beat two egg whites until stiff and fold into batter.

5.

Coat carp pieces with flour and tap off excess flour. Dip into batter. Heat oil in a fryer and cook fish until golden brown. Drain on paper towels. 

6.

Arrange fish with prune sauce on plates and garnish with herbs, if desired. Serve.