Fried Carp with Potato Salad
Ingredients
- For the potato salad
- 1 ⅕ kilograms cooked potatoes (Waxy variety)
- 50 grams Pickled cucumber
- 3 Apple
- 200 grams nonfat Yogurt (0.1% fat)
- 3 Tbsps Mayonnaise
- 7 Tbsps Cucumber water
- salt
- freshly ground peppers
- 1 onion
- For carp
- 1 Carp deboned (about 1200 g)
- 1 Tbsp lemon juice
- salt
- peppers
- For breading
- 2 eggs
- Pastry flour
- breadcrumbs
- also
- Fat (for frying)
- 4 sprigs parsley (for garnish)
- Lemon wedge (for garnish)
Preparation steps
Peel and slice the potatoes. Peel the onion, slice, pour boiling water over and drain. Drain the pickle, reserving the juice and finely chop. Rinse, peel, quarter and remove the seeds from the apples and chop. In a bowl, combine the yogurt, mayonnaise, pickle, onion, pickle juice, salt and pepper, and cucumber, add the potatoes and toss to combine. Season to taste.
For the carp: Rinse the carp, pat dry, cut in 12 chunks and season with lemon juice, salt and pepper. Heat the oil in a saucepan or deep fryer to 190°C (approximately 375°F). Place the breadcrumbs in a shallow bowl. Beat the egg in another bowl, and place the flour in a third bowl. Dip the fish in the flour, shaking off excess, then in the egg and finally in the breadcrumbs, pressing to adhere.
If the fish isn't well coated, repeat the flour, egg and breadcrumb process. Working in batches, fry the fish until golden brown, about 3 minutes.
Serve the fish with parsley and lemon wedges. Serve with the potato salad.
