Christmas breaded fillet of carp with potato salad
Breaded fillet of carp (rántott ponty)
8 carp fillets (2 ¾-3 1/2 oz/80-100g each)
3/4 cup/100 g flour
2 cups/120 g fine fresh breadcrumbs
1 1/4 cups/300 ml oil
Season the carp fillets using more salt than you would on meat. Sift the flour onto a flat plate and place the breadcrumbs on another. Beat the eggs in a wide dish and season with a pinch of salt. Turn the fillets in the flour, then dip them in the egg and finally coat with breadcrumbs on both sides. Immediately lay the fillets in hot oil and cover the skillet. After 5 minutes turn the fillets over onto the other side and leave them, uncovered, to fry until crisp.
Potato salad with tartare sauce (majonézes krumplisaláta)
- 2 1/4 lbs/1 kg firm potatoes
- 1 small onion
- ¾ -1 1/4 cups/200-300 ml tartare sauce
Cook the potatoes in their skins, peel and cut them into X inch/5 mm slices. Peel the onion and add it to the potatoes whole. Prepare a marinade using water, vinegar, salt, and sugar, and pour it over the potatoes while they are still warm. Leave to marinate for 12—24 hours; then remove the onion, drain and turn the potatoes in the tartare sauce.