For the Amur strips in beer or wine batter, season the portioned Amur carp pieces well with salt, garlic, herbs as well as lemon juice and let them marinate for about 20 minutes. Then turn in a little flour.
Mix yolks with beer or wine, a pinch of salt and oil. Beat egg whites with a pinch of salt until stiff and stir in. Dip the Amur pieces into the batter, let them drip off and fry them in (not too) hot fat at approx. 150-160 °C. Let them drip off on kitchen paper. Drain on kitchen paper and serve the Amur strips in beer or wine batter.
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