Carp fries with dill dip by Pavel Berky
45 min
Under an hour
Pavel Berky
Ingredients
Preparation method
Ingredients overview
- carp fillets
- 60 g corn starch
- 60 g plain flour
- sparkling water
- vegetable oil for frying
- 2 tsp ground sweet paprika
- 1 tsp cumin
- 1 lemon
- salt
- pepper
- 200 g white yogurt
- 30 g fresh dill
- juice of half a lemon
- salt
- pepper
METHOD FOR THE FRIES
Cut the fillets into fries. In a bowl, mix the flour with the starch. Add the sweet paprika and cumin. Season with salt and pepper. Add the cut fries to the bowl and mix everything thoroughly. Be careful not to damage or tear the meat too much. Gradually pour in the sparkling water until a thicker batter, similar to pancake batter, is formed.
Heat the oil in a saucepan (it should be around 180 °C) and fry the fries in it.
METHOD FOR THE DIP
In a bowl, mix the yogurt with the lemon juice and zest, add the chopped dill, and season with salt and pepper.
Chef's tip
The batter in which you coat the fries should be chilled. You can even throw a few ice cubes into the bowl. By mixing flour and starch, you will achieve fries that are even crispier than if you made the batter only from flour. The same goes for chilling the batter - the fries will be crispier.
30 min
Under an hour