Carp Fries with Dill Dip by Pavel Berky

5 SERVINGS

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INGREDIENTS FOR FRIES

carp fillets
60 g cornstarch
60 g plain flour
sparkling water
vegetable oil for frying
2 tsp ground sweet paprika
1 tsp cumin
1 lemon
salt
pepper

INGREDIENTS FOR DIP

200 g white yogurt
30 g fresh dill
juice of half a lemon
salt
pepper

INSTRUCTIONS FOR FRIES

1
Cut the fillets into fries. In a bowl, mix flour with starch. Add 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 add sparkling water until a thicker batter similar to pancake batter forms.
2
Heat oil in a pot (it should be around 180 °C) and fry the fries in it.

INSTRUCTIONS FOR DIP

1
In a bowl, mix yogurt with lemon juice and zest, add chopped dill, and season with salt and pepper.

Tip

The batter in which you coat the fries should be chilled. You can also add a few ice cubes to the bowl. By mixing flour and starch, you will achieve fries that are even crispier than if you made the batter with just flour. The same applies to chilling the batter - the fries will be crispier.

Pavel Berky

Pavel Berky, a finalist of MasterChef Česko, is a passionate chef and designer. His culinary style is innovative, combining traditional recipes with a modern approach, and utilizing high-quality local ingredients. And many of his recipes can now be found on Rohlík Chef!