Fried Carp and Potato Salad with Apples
Ingredients
- For the potato salad
- 800 grams precooked, waxy potatoes
- 1 onion
- 150 grams fresh Peas
- 50 grams Pickled cucumber
- 3 Apple
- 1 Tbsp lemon juice
- 200 grams Natural yogurt
- 3 Tbsps Mayonnaise
- 5 Tbsps Cucumber water
- salt
- freshly ground peppers
- For the carp
- 600 grams Carp (ready to cook, skinless)
- 1 Tbsp lemon juice
- For breading
- ½ bunch parsley
- 150 grams Corn flakes
- 100 grams Pastry flour
- 2 eggs
- 4 Tbsps vegetable oil
Preparation steps
For the potato salad: peel potatoes and cut into slices. Peel onion and cut into strips. Rinse peas and blanch in boiling salted water for 5-8 minutes. Drain, rinse in cold water and drain again. Dice drained cornichons. Rinse and peel apples, if desired. Quarter, core and dice, mix with lemon juice. Combine yogurt, mayonnaise, cuucmber juice, season with salt and pepper. Toss potatoes with the dressing and add remaining ingredients. Season to taste and let rest.
For the carp: rinse fish, pat dry and cut into four equal pieces, sprinkle with lemon juice and season with salt and pepper. For the breading: rinse half of parsley, shake dry and chop. Place cornflakes in a freezer bag, crush with rolling pin and mix with chopped parsley. Coat fish pieces with flour, dip into beaten egg and roll in cornflakes, pressing firmly. Heat oil in a pan and cook fish until golden brown on both sides. Drain on paper towels. Cook remaining parsley in remaining oil until crispy and drain on paper towels. Season potato salad to taste again and arrange fish, crispy parsley and potato salad on plates, serve.
