John Myers
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Franconian Carp Fillet in Beer Batter with Bouillon Potatoes in Endive Nest
The perfect franconian carp fillet in beer batter with bouillon potatoes in endive nest recipe with a picture and simple step-by-step instructions.
Carp fillet
- 500 g Carp freshly cut fish
- 1 pinch Salt
- 1 pinch Pepper
- 1 packet Clarified butter
dough
- 1 piece Beer dark
- 125 g Flour
- 1 tsp Baking powder
- 1 pinch Salt
- 1 Pc. Egg
- 2 tbsp Oil
Potatoes
- 5 medium-sized Potato
- 1 large Onion
- 1 liter Broth
endive salad
- 1 piece Fresh endive
- 1 large Onion
- 1 pinch Salt and pepper
- 3 tbsp Vinegar
- 3 tbsp Oil
- Wash the carp fillet and pat dry. Season with salt and pepper, drizzle some lemon juice over it. Put all the ingredients for the beer batter in a bowl and stir to form a thick batter. Heat plenty of clarified butter in the pan. Cut the fillet into strips approx. 4 cm thick. Then dip into the batter and fry until golden in the floating fat.
- Peel and quarter the potatoes and onion and cook in the double concentrated bouillon.
- Slice the endive salad thinly and season with the ingredients.
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