Carp in Beer Batter with Chicory

At the beginning cut the carp fillets into pieces of about 5 x 5 cm. Remove the peel from the ginger and garlic, then chop both very finely, mix with the finely chopped parsley, season with salt, season with pepper, and then roll the fish pieces in it, marinate them – covered with cling film – for one to 120 minutes in the refrigerator.

For the beer batter, separate the egg yolks from the egg whites, and stir all the ingredients except the egg whites thoroughly, for about 10 minutes.

Cut the chicory stems into small pieces, remove the outer leaves and finally cut the stems into quarters lengthwise.

Brown these quarters in butter on the cut side in a shallow saucepan, season with salt, season with pepper and gently steam with a little water with the saucepan closed for about 15 minutes until they are soft but still al dente.

In the meantime, whip the two egg whites until stiff and fold them carefully into the mixture. Dust the carp pieces with the spices on both sides thinly with flour, then turn them exactly in the beer batter on the other side and fry them in hot oil on each side for 3 min. until crispy.

For the sauce, bring the juice of one lemon to a boil with two tablespoons of water and a pinch of sugar. Now add the cubed cold butter to the very hot juice with a whisk and keep stirring until it has melted and the sauce has a creamy consistency. The sauce must be hot

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