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🍽️ Carp in Beer Batter with Potato Salad

697 kcal · 30 min · 4 servings

Ingredients

• 1 kg waxy potatoes
• 200 ml vegetable broth
• 50 ml white wine vinegar
• salt
• pepper (from the mill)
• 2 tsp medium-hot mustard
• 4 tbsp olive oil (cold pressed)
• 1 red onion
• 4 carp fillets (approx. 150 g each)
• 2 tsp lemon juice
• salt
• pepper (from the mill)
• 2 eggs
• 100 g flour
• 0.5 tsp sweet paprika powder
• 250 ml wheat beer
• vegetable oil (for frying)
• chopped parsley (for garnish)
• lemon wedges (for serving)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes until tender, which takes 30 to 40 minutes depending on their size.
3. 3. Peel the potatoes while they are still hot.
4. 4. Let the peeled potatoes cool down to lukewarm temperature on a plate.
5. 5. Heat the vegetable broth in a pot.
6. 6. Slice the cooled potatoes into thin rounds.
7. 7. Place the potato slices into a large bowl.
8. 8. Pour the hot vegetable broth and vinegar over the potatoes.
9. 9. Season the mixture with salt, pepper, and mustard.
10. 10. Gently mix everything together to avoid breaking the slices.
11. 11. Let the potato salad marinate in the refrigerator for 2 hours.
12. 12. Wash the carp fillets after the time has passed.
13. 13. Pat the fillets dry with a kitchen towel.
14. 14. Drizzle the fillets with lemon juice.
15. 15. Let the lemon juice marinade work for 5 minutes.
16. 16. Pat the fillets dry again.
17. 17. Season the fillets with salt and pepper.
18. 18. Separate the eggs by carefully dividing the egg whites from the yolks.
19. 19. Whip the egg whites until they form stiff peaks.
20. 20. Whisk the egg yolks with flour, paprika powder, and lager beer to form a smooth batter.
21. 21. Gently fold the stiff egg whites into the batter.
22. 22. Peel the onion.
23. 23. Finely chop the onion.
24. 24. Heat the olive oil in a small pan or microwave.
25. 25. Fold the chopped onion and oil into the finished potato salad.
26. 26. Taste the potato salad one last time and adjust seasoning if needed.
27. 27. Heat plenty of vegetable oil in a heavy pan.
28. 28. Dip the fish fillets completely into the beer batter.
29. 29. Fry the breaded fillets in the hot oil.
30. 30. Fry the fillets for 5 to 6 minutes on each side until golden brown.
31. 31. Plate the fried carp fillets.
32. 32. Serve the potato salad on the side.
33. 33. Sprinkle the dish with fresh parsley.
34. 34. Serve the carp together with lemon wedges.

Nutrition per serving

• kcal: 697
• Protein: 38 g · Fett/Fat: 30 g · Carbs: 61 g