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Fish, Northern, Eastern and Western France

Fried Sundgau carp with French fries

Fried Sundgau carp is an Alsatian dish made of floured carp slices fried until golden, served with homemade French fries and a lemon mayonnaise. It serves 4, takes 50 minutes, has a medium difficulty level, and costs about €3.20 per person. The key to success is drying the fish well before frying and cooking the fries in two separate oil baths.

I suggest an Alsatian style fried carp, just like in the inns of the Sundgau, with French fries and mayonnaise.

Fried Sundgau carp with French fries
Total time
50 min
Difficulty
Medium
Cost per person
€3.20
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Fried Sundgau carp is the kind of dish you find on the menu at Alsatian inns, the sort of place families go for a special meal out. The fish, cut into thin slices, gets a golden, slightly crisp coating of flour while staying tender inside. Served with homemade fries and a lemon mayonnaise, it's a simple way to bring something different to the table than your usual fish fry.

This is more of a weekend project than a weeknight dinner, since it takes some coordination between cooking the fries in two batches and frying the fish right before serving. Kids tend to love it, since fried carp has that familiar fish stick appeal but with real river fish flavor. It's also an easy way to introduce them to a fish that rarely shows up outside of Alsace.

The ingredients

4 people

Fish counter

  • carp fillets 800 g

Fruits and vegetables

  • potatoes 1 kg
  • lemon 1

Pantry

  • flouroften in the pantry 100 g
  • frying oiloften in the pantry 75 cl
  • mustardoften in the pantry 1 tsp
  • sunflower oiloften in the pantry 15 cl
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Dairy

  • eggs 2

Allergens Fish, Gluten, Eggs, Mustard

The step by step recipe

  1. Peel the potatoes, cut them into fries and rinse them.

    Dry them thoroughly before dropping them into the oil.

  2. Cook the fries in two oil baths, first at 150°C then at 180°C. 15 min

    The double fry gives you fries that are crispy outside and tender inside.

  3. Make the mayonnaise with an egg yolk, the mustard, the oil, the salt and the lemon.

    All the ingredients should be at room temperature.

  4. Cut the carp fillets into slices, season with salt and pepper, and coat them in flour.

    Shake off the excess flour, it would burn in the oil.

  5. Fry the slices in hot oil until golden, then serve with the fries. 8 min

    Fry in small batches, otherwise the oil cools down too much.

Our tips to get it right

  • Look for carp fillets that are well trimmed, with as few small bones as possible, so slicing is easier and eating is more enjoyable.
  • Keep your frying oil at a steady temperature by not overcrowding the pot, otherwise the fish soaks up grease instead of turning golden.
  • Make the mayonnaise right before serving so it holds its texture and lemon flavor against the hot, crispy fish and fries.

The variations

  • You can swap the carp for trout or pikeperch if your fishmonger doesn't carry it, the cooking time stays about the same.
  • For a fish free version, use the same batter and frying method on sliced cauliflower or parsnip, served with the same fries and mayonnaise.
  • To save time with kids around, bake frozen fries in the oven while you fry the fish, which easily saves you twenty minutes.

What to serve it with

  • A crisp green salad with vinaigrette
  • A glass of Alsatian white wine
  • Country bread for starters

Storage

This fried fish is best eaten right away, since it loses its crispness as it cools. If you have leftovers, store them in a sealed container in the fridge for up to 1 day and reheat in a hot oven rather than the microwave. Homemade mayonnaise keeps for 1 day in the fridge, well covered.

Questions about this dish

Can you use a different fish instead of carp?

Yes, trout or pikeperch both work well in this recipe. Pick a firm fleshed fish that holds together well when sliced and fried.

Do you need to remove the bones from the carp first?

It's best to ask your fishmonger to trim the fillets and remove as many bones as possible. This makes the dish much easier to eat, especially for kids.

Can you make the mayonnaise ahead of time?

You can make it up to an hour ahead and keep it covered in the fridge. It will taste less fresh if you make it much earlier than that.

Can you bake the fries instead of frying them?

Yes, that works for a quicker version, though the result won't be as crispy as the double fry method. Bake them for about 25 to 30 minutes in a hot oven.

How long does it take to make a fried Sundgau carp with French fries?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a fried Sundgau carp with French fries?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fried Sundgau carp with French fries cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, eggs, mustard. Always check the labels of the products you buy.

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