German cuisine · Fish & Seafood

Fried Carp

Franconian classic: carp fillets deep-fried in a light beer batter, served with lemon and potato salad.

Ingredients · for 4 servings

• 800 g carp fillet
• 200 g flour
• 180 ml light beer
• 2 eggs
• 1 tsp salt
• 1 tsp paprika powder
• 2 lemons
• 1 l oil for frying
• Salt, pepper

Instructions

1. Cut the carp fillets into pieces about 8 cm wide, pat dry, season with salt, pepper and the juice of half a lemon and let rest for 15 min.
2. Mix flour, salt and paprika powder, stir in the egg yolks and beer until a smooth, thick batter forms, and let it swell for 10 min.
3. Whip the egg whites until stiff and fold gently into the batter – this makes the coating light and airy rather than dense once fried.
4. Heat the oil in a deep pot to 175 °C; a wooden spoon handle dipped in the oil should draw a steady stream of bubbles.
5. Pat the fish pieces dry, dip in the batter, drain briefly and deep-fry in batches for 5–6 min. until golden brown, turning once.
6. Drain on kitchen paper, salt lightly right away and serve with lemon wedges and potato salad.