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Recipe: Fried Carp Filet on Zucchini Pancakes with Lingonberry-Horseradish

Carp are a Franconian specialty like no other fish. They are traditionally only served in month with an "r" in the name (September to April). This recipe from Volker Thiel reinterprets the carp on a modern style. Enjoy! 

[Translate to English:] Rezept: Karpfen an Zucchini-Bagger - Volker Thiel, Böhm's Herrenkeller

Ingredients (serves 4):

  • 4 carp filet
  • 100 g cream-horseradish
  • 3 medium-sized zucchini
  • 60 g lingonberries
  • 3 eggs
  • 4 tablespoons vegetable oil for frying
  • Flour for the zucchini pancakes and flour for the fish
  • Salt, pepper, dill, nutmeg
  • 2 tablespoons lemon juice
  • Bread crumbs


For the zucchini pancakes, coarsely grate the zucchini. They should not be too fine! Afterwards, salt the zucchini and let them sit ca. 8 minutes to remove water.

Afterwards, lightly press the water from the zucchini and mix the eggs, flour and bread crumbs into the zucchini. Season with salt, pepper, nutmeg and dill and form 8 pancakes out of the mass. Fry them in hot oil in a pan.

Season the carp filet with salt and lemon juice. Dip in flour and fry them in the pan. Serve with the lingonberry-horseradish (mix the lingonberries and cream horseradish together. If too thick, add a little cream).

A fresh lamb's lettuce salad is the perfect accompaniment.

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