Crispy carp on potato pancake
4 servings
25 minutes
Crispy carp on potato draniki is a refined dish of Polish cuisine, where traditional flavors blend with original presentation. The golden draniki, infused with the aroma of fried vegetables and tender potatoes, serves as the perfect base for juicy carp with a crispy crust. The fillet, deep-fried to achieve a tender texture inside and appetizing crunch outside, is complemented by a light tang of lemon zest that enhances the fish's flavor, while sour cream served separately adds softness and depth to the taste experience. This dish is perfect for special occasions or cozy family dinners, delighting with its rich flavors and harmony of textures.
1
Rinse the carp, dry it with a paper towel, and make thin cuts on the fillet. Add salt, pepper, and lemon zest, and let it marinate.
- Carp fillet: 600 g
- Salt: to taste
- Ground black pepper: to taste
- Lemon zest: to taste
2
Peel the potatoes, grate them on a coarse grater, chop the carrots and onions into small cubes, and sauté in vegetable oil until soft. Grate the potatoes on a coarse grater, add the sautéed vegetables, chicken egg, salt, pepper, and flour. Place the resulting mixture in a heated pan, fry on both sides, and finish in the oven.
- Potato: 200 g
- Onion: 20 g
- Carrot: 30 g
- Vegetable oil: 300 ml
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Premium-grade wheat flour: 1 tablespoon
3
Heat 300 ml of vegetable oil in a saucepan. Coat the carp fillet in potato starch on all sides, roll it into a tube with the skin inside, and fry in hot oil until cooked (about 3-4 minutes). Place on a paper towel to remove excess oil.
- Vegetable oil: 300 ml
- Carp fillet: 600 g
- Potato starch: 2 tablespoons
4
Serve carp on potato pancakes, with sour cream served separately.
- Sour cream: 50 g
