Fried carp fillet with lemon remoulade recipe
Ingredients - 1 lb (450 g) Carp - 2 tablespoons Salt - 5 tablespoons Vinegar - 2¼ cups clarified Butter - 1 Lemon - For the Batter - 2⁄3 cup all-purpose Flour
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Cooking tools:
- Cutting board
- Chef's knife
- Plastic wrap
- Mixing bowl
- Paper towel
- Kitchen towel
- Refrigerator
- Freezer
- Measuring cup
- Measuring spoon
- Grater
- Peeler
- Pot
- Saucepan
- Immersion blender
- Airtight container
- Skillet
- Fork
- Slotted spoon
- Stove
- Whisk
- Spoon
- Plate
- Serving platter
- Ice cube tray
Ingredients
- Carp: 1 lb (450 g)
- Salt: 2 tablespoons
- Vinegar: 5 tablespoons
- Butter: 2¼ cups clarified
- Lemon: 1
- Flour: 2⁄3 cup all-purpose
- Egg: 1
- Paprika: ½ teaspoon sweet
- Lemon: 1 organic
- Garlic: 6 young/fresh cloves
- Sugar: 2 tablespoons
- Parsley: 1 bunch
- Spicy Mustard: 2 teaspoons
- Sunflower Oil: ½ cup
- Salt: freshly ground
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