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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:
- Sprinkle the carp fillets with salt and pepper and cover the sliced onion.
Leave to marinate, preferably overnight.
- 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. - 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.
- Place the angel wings on the plate. Season with salt and pepper.
Serve with previously prepared sauce.
Enjoy your meal! 🙂
For the recipe:
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