Ingredients
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1 lb (450 g) Carp
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2 tablespoons Salt
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5 tablespoons Vinegar
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2¼ cups clarified Butter
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1 Lemon
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For the Batter
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2⁄3 cup all-purpose Flour
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1 Egg
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½ teaspoon sweet Paprika
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For the Lemon Remoulade
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1 organic Lemon
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6 young/fresh cloves Garlic
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2 tablespoons Sugar
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1 bunch Parsley
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2 teaspoons Spicy Mustard
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½ cup Sunflower Oil
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freshly ground Salt
Directions
Through the fusion of Asian and European kitchen tricks, you get wonderfully juicy and crispy carp without annoying fish bones. Careful it can be addictive!
Steps
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1
Done
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Place the fillets skin-side down on a cutting board. Score the back (the thickest part of the fillet) lengthwise every 1/8 in (3 mm). Place in a bowl and rub with 1 tablespoon salt. Cover with plastic wrap and refrigerate for 12 hours. |
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2
Done
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Remove the fish from the refrigerator, drizzle with about 2 tablespoons vinegar to remove the salt, then wash. Cut into 1¼ in (3 cm) wide strips. Drizzle the remaining vinegar over a paper towel and use to wrap the fish strips, then refrigerate for another 6 hours. |
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3
Done
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For the batter, nearly freeze ½ cup water or combine equal parts ice-cold water with crushed ice. Unwrap the fish strips and put in the freezer, along with the flour, egg, and paprika. |
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4
Done
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With the batter ingredients in the freezer, make the lemon remoulade. Wash the lemon under hot water, thinly peel, and juice. Peel the garlic and cut into thick slices. Add to a pot with ½ cup water and boil for 12 minutes. Drain, then gently boil down the garlic with sugar, lemon peel, and 2 tablespoons lemon juice. 1 lb (450 g) carp, whitefish, trout, or arctic char fillets, ready to use 2 tablespoons salt 5 tablespoons vinegar 2¼ cups clarified butter 1 lemon, in wedges, to garnish For the batter: 2⁄3 cup all-purpose flour 1 egg ½ teaspoon sweet paprika or red pepper flakes For the lemon remoulade: 1 organic lemon 6 young/fresh cloves garlic 2 tablespoons sugar 1 bunch parsley, chopped (about ½ cup) 2 teaspoons spicy mustard ½ cup sunflower oil freshly ground salt and pepper Add the chopped parsley, lemon syrup, mustard, and 5 tablespoons water to a tall container and puree with an immersion blender. Season with salt and pepper then mix in the sunflower oil little by little until the remoulade is creamy. |
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5
Done
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Melt the clarified butter in a frying pan and heat to 350°F (175°C); this is when a drop of batter or a parsley leaf immediately begins to sizzle but not smoke when added. Remove the batter ingredients from the freezer and quickly combine with a fork, so there are clumps and ice cubes in the batter. Coat the cold fish strips in batter and fry in batches until crispy. Be careful, as the oil is likely to splatter. Remove with a slotted spoon and let drain on paper towels. Serve hot with the remoulade and lemon wedges. Goes well with salad. |
