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Fish and Chips

By chef Gulasch

A modern twist on classic carp fries, which are normally fried in a three-layer coating. We marinated the carp fries in soy sauce, ginger and garlic and learned tempura — a great crispy batter — from our friends from the Land of the Rising Sun. Try this unconventional recipe with us; thanks to this marinade you won't even notice you're eating our muddy carp.

13 min
Medium

8 min prep · 5 min cook

Fish and Chips
608 kcal · per serving
Protein 42g Carbs 71g Fat 14g
Ingredients

What you will need

6 items · serves 1
  • Fish fillet 150 g
  • Plain Flour 100 g
  • Eggs 0.5 pcs
  • Soy Sauce 1 tbsp
  • Garlic 1 clove
  • Ginger 10 g

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

6 steps · 5 min cook

  1. Prepare the ingredients. Prepare the ingredients; these ingredients will make today's dish 🐟✨

  2. Chop the garlic and ginger. Finely chop the garlic and ginger

  3. Marinate the fish. Marinate the carp in soy sauce together with the ginger and garlic and let it marinate briefly for at least 5-10 minutes

  4. Mix the batter. Prepare the batter by putting flour and water in a bowl in an approximately 1:1 ratio (add the flour gradually until a thicker batter similar to pancake batter forms; set aside one tablespoon of flour for coating the carp), add the egg and mix thoroughly; for a crispier result you can add starch or rice flour, ideally both

  5. Coat the carp. Coat the carp pieces first in flour, then in the batter and fry in hot oil over higher heat for about 2-3 minutes, until they turn golden and crispy

  6. Serve. Serve and enjoy the dish 🐟🍽️✨

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