Crispy Fried Carp Sundgauvienne

Ingredients

• 4 carp fillets (about 200g each) 4 carp fillets (about 200g each)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) sparkling water 1 cup (240ml) sparkling water
• Zest of 1 lemon Zest of 1 lemon
• Fresh parsley, chopped Fresh parsley, chopped
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 26g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
2. 2.
   Gradually pour in the sparkling water while whisking, until a smooth batter forms.
3. 3.
   Stir in the lemon zest and chopped parsley.
4. 4.
   Heat vegetable oil in a deep frying pan or pot to 180°C (350°F).
5. 5.
   Dip each carp fillet into the batter, allowing any excess to drip off.
6. 6.
   Carefully place the battered fillets into the hot oil and fry for about 4-5 minutes on each side, until golden brown and crispy.
7. 7.
   Remove the fried carp fillets from the oil and drain on a paper towel to remove excess oil.
8. 8.
   Serve the Crispy Fried Carp Sundgauvienne hot, garnished with additional fresh parsley and lemon wedges.

Treat your ingredients with care...

• Carp fillets — Ensure the carp fillets are fresh and free from any fishy odor. If carp is not available, you can substitute it with other white fish fillets such as tilapia or cod.

Tips & Tricks

• To achieve a crispier texture, refrigerate the batter for 30 minutes before using.
• Serve the Crispy Fried Carp Sundgauvienne with a side of tartar sauce or lemon aioli for added flavor.
• For a lighter version, you can also bake the battered carp fillets in the oven at 200°C (400°F) for about 15-20 minutes, flipping halfway through.

Serving advice

Serve the Crispy Fried Carp Sundgauvienne as a main course accompanied by a fresh green salad and roasted potatoes. The dish pairs well with a glass of dry white wine.

Presentation advice

Arrange the golden fried carp fillets on a platter, garnished with fresh parsley and lemon wedges. Serve with the side dishes and sauces on the side for a visually appealing presentation.