Fish

Crispy beer-battered carp portions

Carp portions coated in a thick batter of all-purpose flour, cold lager, and egg, then fried until golden and crisp. Serves 4.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
20 min
Cook time
20 min
Total time
40 min
Servings
4 servings
Difficulty
Easy
Cuisine
Slovak
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Beer-battered carp is an alternative to classic breadcrumb-coated carp: the portions are coated in a thick batter of flour, pale lager, and egg, then fried until crisp. The beer makes the batter light and airy.

Ingredients

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Instructions

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  1. Prepare the carp

    10 min

    Pat the carp portions dry. Make crosswise cuts through the flesh down to the skin, season with salt, and drizzle with lemon juice.

  2. Make the batter

    5 min

    Mix the flour with the paprika and a pinch of salt. Add the egg, then gradually add the cold beer, whisking until you have a thick, smooth batter.

  3. Fry the carp

    20 min

    Heat the oil to 170 °C (340 °F). Coat the carp portions in the batter, let the excess drip off, and fry for 4–5 minutes per side until golden and cooked through.

  4. Serve

    Drain on a paper towel and serve with potato salad.

Tip: The beer for the batter must be cold—the temperature difference during frying makes the coating crispier.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
435 kcal
Protein
42 g
Carbohydrates
32 g
of which sugars
0.6 g
Fat
13 g
of which saturates
2.6 g
Fiber
1.5 g
Salt
1.8 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kaprie rezne v pivnom cestíčku

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