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Gosia Cooks for Christmas: Carp wings

Carp is another dish many of you cannot imagine Christmas without. We will offer you a recipe that is much less popular, they will be carp faworki – boneless, delicious and look like a small work of art.

Although it sounds like a challenge – Gosia promises – it’s not difficult! 😊


INGREDIENTS:

PIE:

  • 4 eggs
  • 8 tablespoons of mayonnaise
  • 4 tablespoons of horseradish
  • chives

FISH:

  • 2 carp fillets (boned)
  • 2 onions
  • 200 g of ground walnuts
  • 4 eggs (+ a tablespoon of milk)
  • breading flour
  • 1 liter of rapeseed oil
  • salt pepper


Tips:

  1. Sprinkle the carp fillets with salt and pepper and cover the sliced onion.

Leave to marinate, preferably overnight.

  1. Hard-boil the eggs, peel them and separate the yolks from the whites. Grate the yolks with mayonnaise,
    mix with horseradish and add finely chopped chives. Put the sauce into a bowl.
  2. Cut the fish fillet into wide strips (about 4 cm). Make a small cut in the middle of each piece, through which we put the fillet in the shape of a fawor.

Coat the prepared fish in turn: in ground nuts, raw egg mixed with a little milk, and finally in flour.

Faworki fry in deep, hot oil, put 3 pieces of fish in each, so that the fillets float and turn freely. When ready, drain excess fat on a paper towel.

  1. Place the angel wings on the plate. Season with salt and pepper.

Serve with previously prepared sauce.

Enjoy your meal! 🙂


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