→ PIKE PERCH
→ WHEAT FLOUR
→ FAT OR VEGETABLE OIL
Large pieces split perch without skin and bones cut in the form of a broad ribbon portions, which are sprinkled with salt, paneer in flour, dipped in mixture of milk and eggs (see recipe "the Liaison") and paneer, chopped breadcrumbs (see "Cutting fish").
The pieces are then rolled into the eight, to this one end of the ribbon wrapped in the middle, one side piece and the other on the middle of the opposite side. Wrapped pieces of tape are fastened with a metal stud, so that the shape of the eight is preserved during heat treatment. The semi-finished product prepared in this way is deep-fried, and then the hairpin is removed from it.