Baked Carp in Poppy Seed Crust with Blue Potato Salad

by Editorial Staff

Summary

Prep Time 50 mins
Total Time 1 hr
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 0.5 ½ large carp, the ready-to-cook, boned fillet it
  • 3 egg (s)
  • 60 g breadcrumbs
  • 40 g poppy seeds
  • 100 g flour, smooth
  • salt
  • Unflavoured oil

For the salad: (potato salad)

  • 10 m potato (s), blue (or normal waxy)
  • Caraway
  • parsley
  • some cucumber liquid
  • salt
  • 3 pickled cucumber (s)
  • 2 tablespoon mayonnaise
  • 125 g sour cream or sour cream or sour cream
Baked Carp in Poppy Seed Crust with Blue Potato Salad
Baked Carp in Poppy Seed Crust with Blue Potato Salad
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Instructions

  1. For the blue potato salad, cook the potatoes in a sauce of caraway seeds and parsley and peel them while they are still warm. Finely chop the potatoes and marinate with a little cucumber liquid and salt while still lukewarm. Let it soak for about 10 minutes.
  2. In the meantime, finely dice the pickles. Pour off any remaining liquid from the potatoes and add the cucumber cubes. Mix carefully with mayonnaise and sour cream. Let something go through.
  3. Pat the finished, already boned carp fillet dry with a kitchen roll. Incise the skin every 5 cm. Now salt the fillet well all around - also the cut surfaces inside! Then cut the carp fillet into pieces of the same size (larger or smaller, as desired).
  4. Now lightly salt the oil (then it will splash less) and heat in a deep pan. Mix the breadcrumbs and poppy seeds. Roll the fish pieces first in flour, then in the beaten and lightly salted eggs and finally in the breadcrumbs and poppy seeds mixture. Please do not press the breading, otherwise it will not prompt! Slowly fry the carp pieces in hot oil. Then drain on paper towels.
  5. Arrange the fish fillets with the blue potato salad on plates and serve.
  6. Serve with a lamb`s lettuce and tartar sauce.
  7. Tip: Normal parsley potatoes also go very well with the fish fillet. You can also use any other firm fish fillet.

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