Carp in Beer Batter with Potato Salad

Ingredients

• 200 g Flour
• 250 ml light beer
• 2 Eggs
• Nutmeg (freshly grated)
• Salt
• pepper (ground)
• 1 kg potatoes (starchy variety)
• 100 g onions
• 250 ml meat broth
• 3 tbsp fine wine vinegar
• Salt
• pepper (ground)
• 1 tsp mustard (medium sharp)
• 4 tbsp Vegetable oil
• 1 tbsp finely chopped chives
• 800 g carp fillet (skinless)
• flour (for coating)
• Salt
• pepper (ground)
• fat (for frying)

Instructions

1. 1.

   Sift the flour into a bowl. Add beer, eggs and spices, whisking until a thick batter forms. If lumps appear, strain through a sieve. Let rest for about an hour.

2. 2.

   Wash the potatoes and place them in a pot large enough to cover with water. Boil for 20-25 minutes, drain and let cool slightly. Peel and slice into rounds.

3. 3.

   Peel and finely chop the onion, add it to the potatoes. Warm the broth, then mix in vinegar, mustard, salt and pepper; pour over the potatoes. Add oil and gently stir. Let sit for 30 minutes. If needed, add more broth, then fold in chives and adjust seasoning.

4. 4.

   Rinse carp fillets under cold water, pat dry and season with salt and pepper. Cut into pieces weighing about 50 g each, dust lightly with flour, tapping off excess. Heat fat to 170 °C in a pot or deep fryer; dredge the carp pieces in beer batter and fry until golden and floating. Remove with a slotted spoon, drain on paper towels. Plate the battered carp alongside the potato salad and garnish with dill.