Carp Cubes Fried in Beer Batter on Vogerl Salad

Put the potato starch on a plate. Pour the beer into a deep plate.

Cut the carp fillet into four to five cm pieces, season with the herb mixture and season with salt.

Alternate three times in a row, first in cornstarch, then in beer and finally in cornstarch on the other side.

Heat clarified butter and oil in a frying pan over low heat. Fry the breaded carp pieces until lightly browned all over, remove from the frying pan and drain on kitchen roll. Sprinkle with the juice of one lemon.

Mix the lettuce with the sour cream dressing. Divide the carp pieces evenly on flat plates and arrange the leaf salad decoratively.

(*) Instead of maizena (corn starch) you can also use double-flour. If you do this, the coating will not be quite as crispy, but it will have a nice brown color.

Dressing:

Put the potatoes in a saucepan, add the clear soup, add the garlic, chili pepper and bay spice and cook the potato pieces for about twenty minutes until soft. Remove from heat, add thyme and lemon peel and let it stand for a few minutes. Remove lemon peel, chili pepper, thyme and bay spice again. Put the boiled potatoes in a saucepan (garlic may be included), add enough clear soup to cover the potatoes. Add the sour cream, mustard and the juice of one lemon and mash everything together.

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