Buy all ingredients right below the recipe
INGREDIENTS
- 4 carp fillets, 200 g each
- 250 g breadcrumbs
- 200 g fat
- 100 g plain flour
- 2 eggs
- Lemon
- Salt
INGREDIENTS FOR SERVING
- Potato salad
OPTIONAL FOR THE COATING
- 40 ml light beer
WHAT ELSE YOU'LL NEED
- Kitchen paper towel
INGREDIENTS
- 1Salt the fillet on all sides and coat it in flour, then in the beaten egg, and finally in the breadcrumbs.
- 2In a high-sided pan, heat the fat over medium heat, and carefully, gradually fry the fillet on both sides until golden brown. When frying, immerse the fillet at least halfway in the fat.
- 3Place the fried pieces on a plate lined with kitchen paper to absorb excess fat. Keep the fish warm until serving.
- 4Serve the fried carp with a slice of lemon and potato salad.
Tip
Do not store the breadcrumbs in which you coated the fish. If you want to keep the fish warm, preheat the oven to 50°C and place the fish in it before serving. For a crispier coating, beat the eggs with a little beer – for 2 eggs, use 4 tablespoons of light beer. Potato salad pairs well with carp.
