Common Carp in Beer Batter with Potato Salad

Ingredients

• 1 kg waxy potatoes
• 200 ml vegetable broth
• 50 ml white wine vinegar
• Salt
• black pepper (freshly ground)
• 2 tsp medium-hot mustard
• 4 tbsp extra‑virgin olive oil
• 1 Red Onion
• 4 carp fillets (about 150 g each)
• 2 tsp lemon juice
• Salt
• black pepper (freshly ground)
• 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 for the potato salad and steam them until tender, about 30–40 minutes depending on size. While hot, peel and let cool to lukewarm. Heat the vegetable broth. Slice the potatoes, place in a bowl, pour over the broth and vinegar, season with salt, pepper and mustard, gently mix, and refrigerate for 2 hours.

2. 2.

   After 2 hours, wash and pat dry the carp fillets. Drizzle with lemon juice and let sit for 5 minutes. Pat dry again and season with salt and pepper.

3. 3.

   Separate the eggs; beat the whites until stiff peaks form. Whisk together the yolks, flour, paprika, and beer to make a batter, then fold in the stiff egg whites.

4. 4.

   Peel and finely chop the onion. Fold the onion and olive oil into the potato salad and adjust seasoning.

5. 5.

   Heat plenty of vegetable oil in a heavy skillet over high heat. Dip each fillet in the batter and fry in the hot oil for 5–6 minutes on each side until golden brown.

6. 6.

   Plate the carp fillets with the potato salad, sprinkle with parsley, and serve with lemon wedges.