Marinated Carp – (Marinált ponty)

Marinated Carp  -  (Marinált ponty)

1 1/4 lb carp fillet, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 cup flour, 3 eggs, 4 oz fine breadcrumbs
to deep-fry the fish:
ample amount of oil
for the dressing:
1 cup water, 2 tablespoons confectioner’s sugar, 3 tablespoons 10% vinegar, 2-3 tablespoons oil, 2 red onions, 1 teaspoon salt

Remove all skin and the larger bones from the fillet. (Use tweezers if necessary.) Cut meat into finger-wide strips, spice with salt and pepper. Coat each piece with flour, beaten eggs then breadcrumbs, deep-fry in hot oil for 4-5 minutes. Remove and dry them on a paper towel. For the dressing dissolve sugar in water, add vinegar then oil by drops. Clean onions, cut into slices and separate rings. Salt and set aside for 15 minutes to let them soften. Then layer fish and onions into salad dressing. Marinade for
2-3 hours before serving.

Preparation time: 40 minutes + marinading time
One serving: 2475 kJ/592 kcal