* '''For the Carp:'''
* 700g Carp, skinned, filleted and cut into thin strips or smallish chunks
* Plain flour, seasoned
* 2 Eggs, beaten
* Fresh white Breadcrumbs
* Oil
* '''For the Horseradish sauce:'''
* 1 tablespoon freshly Grated Horseradish or 2 tablespoons Creamed horseradish
* Pinch of Salt
* 140 ml Double cream
* 2 tablespoons Chives, snipped
* 2 Hard-boiled eggs, finely chopped

===Method===
* Dredge the Fish lightly in the Flour, then in the Egg and the Breadcrumbs.
* Shallow Fry in the Oil, in batches for about 4 minutes, until golden Brown all over.
* Allow to drain on kitchen paper and keep warm.
* Meanwhile place the horesradish, Salt and Cream in a pan.
* Bring to the Boil and Simmer for 2 minutes.
* Stir in the Chives and the Eggs and drizzle over the Carp.

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