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Franconian carp fillets in beer batter

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Ingredients for 4 servings:

  • 4 carp fillets (300 g each)
  • 1 lemon(s), the juice
  • Salt
  • pepper
  • 150 g flour
  • 2 eggs
  • 100 ml light beer
  • Fat, for frying
  • Lemon(s), quartered
  • Parsley, for garnishing
  • Flour, for turning

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Rinse the carp fillets, pat dry with kitchen paper, season with salt and pepper, and drizzle with lemon juice. Let stand for 15 minutes. Separate the eggs. Mix the flour with the beer, the two egg yolks, and a little salt, and let stand for about 15 minutes. Then beat the two egg whites until stiff and fold into the beer batter. Coat the carp fillets in flour, shaking off any excess flour. Dip the fillets in the beer batter and fry in hot fat until golden brown. Remove and drain on kitchen paper. Serve garnished with lemon wedges and parsley, best served with potato salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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