Fried Carp
(0 votes)
(0 votes)
Health Score:
42 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 12 h. 28 min.
Ready in
Calories:
554
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 28.1 μg | (62 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 1,344 mg | (34 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 191 mg | (64 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 487 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ tsps black peppercorns
- 1 tsp Juniper berries
- 4 cloves
- 1 tsp Mustard seed
- 3 bay leaves
- 1 l Frankish beer
- 4 Carp (ready to cook with skin, each 180-200 grams)
- salt
- peppers
- Pastry flour (for dredging)
- clarified butter (for frying)
Preparation steps
1.
Crush the peppercorns, juniper berries, cloves and mustard seeds with bay leaves in a mortar and mix with the beer. Rinse the carp, pat dry and place in the marinade. Cover and marinate in the refrigerator overnight.
2.
Take the carp from the marinade, pat dry and season with salt and pepper. coat the skin side in flour and cook in a pan in hot clarified butter on the skin side until crisp. Turn carp, reduce the heat and bake 3-4 minutes until done but juicy. Pour off the cooking fat.
3.
Serve with a potato salad.
