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Carp in breadcrumbs with horseradish cream
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Tasty crisp fillets of carp are accompanied by a creamy horseradish sauce in this easy dinner dish from Eva Michalik
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Ingredients
For the carp
- 4 fillets of carp
- Flour, for dusting
- 1 Egg, beaten
- breadcrumbs, for coating
- vegetable oil, for frying
For the horseradish cream
- fresh horseradish, grated
- Soured cream
To serve
- lemon wedges
- pickled Red cabbage
Method
1. For the carp: coat the fillets in seasoned flour, then dip into the beaten egg and finish with a coating of breadcrumbs, pressing the fish firmly into the crumbs.2. Heat a frying pan and add the oil, then fry the fillets until golden on both sides and cooked through (2-3 minutes per side).
3. For the horseradish cream: mix together the grated horseradish and soured cream. Season with salt and pepper.
4. Serve the carp with a dollop of horseradish sauce, some lemon wedges and pickled red cabbage.
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