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
- total
- Medium
- level
8 min prep · 5 min cook
What you will need
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Fish fillet 150 g -
Plain Flour 100 g -
Eggs 0.5 pcs
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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.
Steps to cook
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Prepare the ingredients. Prepare the ingredients; these ingredients will make today's dish 🐟✨
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Chop the garlic and ginger. Finely chop the garlic and ginger
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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
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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
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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
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Serve. Serve and enjoy the dish 🐟🍽️✨
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