493 of 521
Fried Carp with Potato Salad
Naturally Brewed Soy Sauce
Panko - Japanese Style Crispy Bread Crumbs
Main courses
Fish
Vegetables
Potatoes
Christmas season
Autumn
Winter
Total time
30 mins
Preparation time:
30 mins
Ingredients for 4 portion(s)
- 600 g filleted carp
- Kikkoman Naturally Brewed Soy Sauce
- Pepper
- Lemon juice
- 100 g flour
- 1 egg combined with 2 tbsp. milk
- 100 g Kikkoman Panko - Japanese style crispy bread crumbs
- 250 ml rapeseed oil
- 2 tbsp. butter
- Lemon wedges as a garnish
For the potato salad
- 400 g waxy potatoes, boiled in their skins
- 125 ml vegetable stock
- 1 tsp. mustard
- 2 shallots
- 6 small radishes
- 3 tbsp. fine cress
- 3 tbsp. cider vinegar
- 4 tbsp. grapeseed oil
- Salt and pepper
Preparation
- Cut the carp into 2-4 cm wide pieces and marinate them in the soy sauce, pepper and lemon juice. First coat with flour, then dip into the egg mixture and finally coat with breadcrumbs.
- Heat up the oil in a large pan and fry the fish on both sides briefly. Add the butter and continue frying until crispy. Remove from the pan and drain on kitchen roll.
- Peel the potatoes, cut into 5 cm thick slices and marinate in the stock and mustard. Cut the shallots into fine strips and the radishes into thin slices. Combine all ingredients with vinegar and oil and season well.
- Serve the fried carp with the salad on the side and a lemon wedge garnish.
Used products in this recipe
Total time
30 mins
Preparation time:
30 mins
Ingredients for 4 portion(s)
- 600 g filleted carp
- Kikkoman Naturally Brewed Soy Sauce
- Pepper
- Lemon juice
- 100 g flour
- 1 egg combined with 2 tbsp. milk
- 100 g Kikkoman Panko - Japanese style crispy bread crumbs
- 250 ml rapeseed oil
- 2 tbsp. butter
- Lemon wedges as a garnish
For the potato salad
- 400 g waxy potatoes, boiled in their skins
- 125 ml vegetable stock
- 1 tsp. mustard
- 2 shallots
- 6 small radishes
- 3 tbsp. fine cress
- 3 tbsp. cider vinegar
- 4 tbsp. grapeseed oil
- Salt and pepper
