Recipes
Deep-fried pike perch
Ingredients
→ GROUND BLACK PEPPER
→ TOMATO SAUCE FOR FISH
→ TARTARE SAUCE
→ SALT
→ GREEN SAUCE
→ 750 G FISH OR 500 G BONELESS FILLET
→ 20 G PARSLEY
→ 2 TABLESPOONS WHEAT FLOUR
→ 100 G OF FAT OR SUNFLOWER OIL (FOR DEEP-FRYING)
→ 1 EGG
→ 1 LEMON
→ ¼ CUP MILK
→ 0.5 CUPS CRUSHED BREADCRUMBS
Prepared pike perch (see the article "Cutting fish") or fillet wash, dry, salt, sprinkle with pepper, roll in flour, moisten in egg lieson (see the recipe "Lieson") and roll in breadcrumbs (see the recipe "White breadcrumbs"). 10-15 minutes before serving, the pike perch is deep-fried.
When serving on a preheated dish, lay a paper napkin and spread the pike perch. Garnish the pike perch with lemon slices and sprigs of parsley.
Instead of lemon, you can serve cold tartare sauce, green sauce or hot tomato sauce.
