Pan-fried Carp with Apple Potato Salad

Ingredients

• 800 g pre-cooked, waxy potatoes
• 1 onion
• 150 g fresh peas
• 50 g pickles
• 3 apples
• 1 tbsp Lemon Juice
• 200 g plain yogurt
• 3 tbsp salad cream
• 5 tbsp pickle brine
• Salt
• ground pepper
• 600 g carp fillet (ready to cook, skinless)
• 1 tbsp Lemon Juice
• 0.5 bunch Parsley
• 150 g cornflakes
• 100 g flour
• 2 Eggs
• 4 tbsp Vegetable oil

Instructions

1. 1.

   Peel the potatoes and slice them into rounds. Peel the onion and cut it into strips. Rinse the peas, wash them, and blanch in boiling salted water for 5-8 minutes. Drain, shock with cold water, and let dry well. Dice or finely chop the drained pickles. Wash the apples, peel if desired, quarter, core, and dice. Mix immediately with lemon juice. Whisk together yogurt, salad cream, pickle brine, salt, and pepper. Combine with potatoes, fold in remaining ingredients, season, and let rest.

2. 2.

   Rinse the carp fillet briefly, pat dry, cut into four equal pieces, drizzle with lemon juice, and season with salt and pepper. For the coating, wash half of the parsley, shake dry, and chop. Place cornflakes in a freezer bag, crush with a rolling pin, and mix with chopped parsley. Dredge fish pieces first in flour, then in beaten eggs, then in the cornflake mixture, pressing the coating onto the fish. If too little coating sticks, dip again in egg and coat a second time, pressing well. Fry the fish in hot oil until golden brown all around. Remove and drain on paper towels. Quickly fry remaining parsley in the pan and drain. Taste the potato salad again and serve together with the fish and parsley sprigs on plates.