Preparation: 15 minutes
Cooking time: 40 minutes
Level of difficulty: 2/5
Ingredients (6 servings):
6 beautiful carp horseshoes
3 small heads of red onion
100 g flour
100 g breadcrumbs
1 egg
1 teaspoon salt
2 dl oil for frying
For the dressing:
1 l water
½ dl apple cider vinegar
1 teaspoon sugar
½ coffeespoon salt
2-3 bay leaves
10 grains of black pepper
Instructions:
Salt and cover in breadcrumbs the carp horseshoes, then fry them in hot oil until they become golden brown on both sides.
Clean the onions and cut them into rings.
Meanwhile, mix the dressing ingredients except the vinegar and bring to the boil. After it cools down, add the vinegar.
Place the fried carp slices in a bowl, scatter the onion rings on top and pour over the vinegar dressing.
Cover and refrigerate for a day and eat it cold.
Vinegar potato salad is an excellent side dish, and you can even prepare the two dishes in the same bowl.
The recipes were written by Ildikó Bezselics-Békési, the culinary author of the book “Ízek, kincsek a varázslatos Szigetközből”, for the mentioned culinary and travel book.
Photo: Luca Pomaranski
