Crispy Carp on Potato Pancake
Main Dishes • Poland
Description
Crispy carp on potato pancake
Ingredients
- Carp 20 oz
- Potato protein 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Citrus Zest Mix to taste
- Potato 5 oz
- Onion 0 oz
- Carrot 0 oz
- Chicken Egg 1 piece
- Wheat Flour 1 tablespoon
- Vegetable Oil 10 fl oz
- Sour Cream 0 oz
Step-by-Step Guide
Step 1
Rinse the carp, pat dry with a paper towel, and make thin cuts on the fillet. Add salt, pepper, and lemon zest, and let marinate.
Step 2
Peel the potatoes, grate them on a coarse grater, dice the carrot and onion, and sauté in vegetable oil until soft. Grate the potatoes on a coarse grater, add the sautéed vegetables, chicken egg, salt, pepper, and flour. Place the resulting mixture in a preheated skillet, fry on both sides, and finish in the oven.
Step 3
Heat 300 ml of vegetable oil in a saucepan. Coat the carp fillet in potato starch on all sides, roll it up with the skin inside, and deep-fry until cooked (about 3-4 minutes). Place on a paper towel to absorb excess oil.
Step 4
Serve the carp on the potato pancake, with sour cream served separately.
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