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Ingredients
Deep Fried Carp with Prune Sauce
- 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)
For the sauce: soak prunes and figs in about 100 ml (approximately 2/5 cup) of lukewarm water for about 1 hour.
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.
For the carp: rinse and pat dry fish, season with salt and pepper and sprinkle with lemon juice. Let marinate for about 15 minutes.
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.
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.
Arrange fish with prune sauce on plates and garnish with herbs, if desired. Serve.
(Percentage of daily recommendation)
| Calorie | 1,003 cal. | (48 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 34.19 g | (29 %) | ||
| Carbohydrates | 70.74 g | (47 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 4.84 g | (16 %) |