Fried Carp with Horseradish

Ingredients

• 1 kg carp fillet
• 200 g breadcrumbs
• 100 g flour
• 2 Eggs
• oil (for frying)
• 800 g potatoes (starchy boiled salad potatoes)
• 150 g onions
• 8 tbsp vinegar
• Salt
• ground pepper
• 2 tsp medium-hot mustard
• 4 tsp chives sprigs
• 4 Tbsp sunflower oil
• cream horseradish jar
• 0.25 romaine lettuce
• 8 cocktail tomatoes
• 1 Red Onion
• Salt
• Pepper
• 2 tbsp lemon juice
• 2 tbsp oil
• lemon slice (for garnish)

Instructions

1. 1.

   Wash and steam the potatoes. Peel the onion and dice finely. In a bowl dissolve some mustard in vinegar, stir in onion and chives, season with salt and pepper, and set aside. Peel the well-steamed potatoes, cut thinly, add to the bowl with the dressing, mix with sunflower oil, and let it rest.

2. 2.

   Rinse the carp fillet again, remove any remaining scales, and pat dry. Cut into 8 portions, season with salt and pepper. Dredge each piece first in flour, then in beaten eggs, and finally in breadcrumbs. Heat oil in a pot or fryer to 180°C and fry the carp pieces until golden yellow; drain on paper towels and keep warm at 80°C.

3. 3.

   Wash the lettuce, slice tomatoes and onion, marinate with lemon juice, oil, salt, and pepper. Arrange both salads on plates, add the fried fish, garnish with horseradish, lemon slices, and chives, and serve.