Carp Baked in Beer Batter on Vogerl Salad

Mix the starch flour and flour, season with the mixture from the mill and put on a plate. Pour the beer into a deep dish.

Cut the carp into four to five cm pieces, removing most of the bones and season with salt. Alternate 2 times in a row, first in corn starch, then in beer and finally in corn starch and flour mixture on the other side.

Heat clarified butter and oil in a frying pan over low heat. Cook the breaded carp pieces until lightly browned all over, drain on paper towels and drizzle with a few drops of lemon.

Lettuce and dressing:

Clean the leaf lettuce, rinse thoroughly and spin dry. stir clear soup with mustard and vinegar, whisk in the olive oil and season with salt, cayenne pepper and sugar.

Dressing:

Toss the leaf lettuce in the dressing on the other side and divide evenly among shallow plates. Arrange the carp pieces next to it.

Tip: Lettuce leaves should always be spun dry before turning in the marinade to prevent the dressing from watering down.

Our tip: Use high-quality red wine for an especially fine taste!

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