Franconian Carp Fillets in Beer Batter
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 carp fillets (300 g each)
- 1 lemon (s), add the juice
- salt
- pepper
For the dough:
- 150 grams flour
- 2 egg (s)
- 100 ml beer, light
- Fat, for frying
- Lemon (s), eighth
- Parsley, for garnish
- Flour, for turning
Print Recipe
Pin Recipe Instructions
- Rinse the carp fillets, pat dry with kitchen paper, season with salt, pepper and drizzle with lemon juice. Let it steep for 15 minutes.
- Separate eggs. Mix the flour with the beer, the two egg yolks and a little salt and let it soak for about 15 minutes. Then beat the two egg whites until stiff and fold them into the beer batter.
- Turn carp fillets in flour, knock off excess flour. Pull the fillets through the beer batter and fry them until golden brown in hot fat. Remove and drain on paper towels.
- Serve garnished with lemon wedges and parsley, ideally with potato salad.
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