Fried pike perch

Ingredients

→ GROUND BLACK PEPPER
→ SALT
→ VEGETABLE OIL
→ 750 G WHOLE WALLEYE OR 500 G FILLET
→ 40 G FINELY CHOPPED DILL
→ 2 TABLESPOONS WHEAT FLOUR OR GRATED WHEAT BREADCRUMBS
→ 1\4 CUPS OF MILK

Pike perch fillet, cut into portions (see the article "Cutting fish"), 15-20 minutes before roasting, pour milk mixed with salt and pepper. Then roll the pieces in flour or grated breadcrumbs (see the recipes "White breadcrumbs" and "Flour breadcrumbs"), put them in a highly heated frying pan with oil and fry on both sides.

When serving, put the pike perch on a warmed dish, drizzle with oil and sprinkle with finely chopped dill.

To the pike perch, you can serve lemon, cut into quarters or slices, green leaf lettuce, fresh cucumbers, red cabbage or Provencal cabbage.

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