Preparation

Prepare the two salads first so that they can marinate a little longer.

To make the potato salad, boil the potatoes, peel them and cut them into slices. Finely dice the gherkin, onion and apple and add to the potatoes.

Now add the mustard, salt, pepper, sugar, olive oil and apple cider vinegar and mix everything together carefully. Don't stir too vigorously so that the potatoes don't fall apart. The apple gives the salad a subtle freshness, while the gherkin adds spice and acidity.

For the red cabbage salad, finely chop the red cabbage. Bring the water, apple cider vinegar, salt, pepper and sugar to the boil once and pour over the red cabbage while hot. Mix everything well and finally add the olive oil.

This softens the red cabbage a little, but still keeps it nice and crunchy. This salad can also be left to stand for a while.

Now it's the carp's turn.

Pat the boned carp fillet dry with kitchen paper. Mix the breading with your favorite spices. For us, salt, coarse pepper and paprika go very well with this.

Roll the carp fillet generously in the seasoned breading. Make sure it is well coated all over, as this is what gives it its nice crust later on.

Heat a large frying pan with good frying oil. The oil should be hot, but not smoking.

Place the fillet skin side down in the pan first. This will make the skin nice and golden brown and crispy. Then carefully turn the fillet over and finish frying on the other side.

The carp is ready when the breading is golden brown and the fish meat is juicy and falling apart. Please do not fry for too long, otherwise the fish will become dry.

Serve the carp fillet with the potato salad and red cabbage salad.

Tip:

You can season the breading to your taste. Paprika, coarse pepper, a little garlic or even a little lemon zest go very well.

For the frying oil, it is best to use an oil that can withstand heat well. Rapeseed oil is always a good choice, coconut oil adds a special touch.

The potato salad tastes particularly good when the potatoes are still slightly warm.

The red cabbage salad can be left to stand a little longer. This makes it more aromatic and goes even better with the fish.

And don't be afraid of carp. It is uncomplicated, quick to make and really tasty, especially as a fillet cut into bones.

Bon appétit!
Your Annegret Hempel from Teichwirtschaft Milkel
www.teichwirtschaft-milkel.de