Ingredients
For the batter- tsp fresh yeast
- 250 ml lager, approximate quantity
- 100 g plain flour
- pinches salt
- pinches sugar
- 4 x 180 g fillets of carp, pin-boned
- 2 tbsp plain flour
- salt and black pepper
- vegetable oil, for deep frying
- 1 kg King Edward potatoes
- vegetable oil, for deep frying
- 1 small shallots, finely chopped
- 150 ml mayonnaise
- 1 small bunch dill
- 1 sprigs parsley
- black pepper
- lemon juice, to sharpen
- cayenne pepper, for dusting
Description
Nothing Beats A Fry-up When You're Ravenous - Check Out Martin Blunos' Crisp, Hot And Tasteful Meal, Served With Dollops Of Dill-scented Tartare Sauce
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