Pike perch in batter - very tasty and simple

Kitchen appliances and utensils:

• sharp knife;
• cutting board;
• deep bowl;
• cling film;
• tablespoon and teaspoon;
• several bowls or small deep plates;
• whisk;
• pan;
• scapula;
• napkins or paper towels;
• plate;
• fridge.

Ingredients

Step cooking

Fish cutting

1. Clean the fish from scales by moving from tail to head.
   
2. Expand the belly along the entire length of the fish and remove the offal. Rinse the fish under running water. Trim the fins, head and tail. Using a sharp knife, cut the pikeperch meat with an even layer from the ridge and costal bones. Cut the resulting fillet into small portioned portions.
   

Pike perch fillet marinating

1. Put pieces of prepared zander fish fillet in a deep bowl or saucepan. Do not use aluminum cookware for these purposes.
   
2. Peel and cut the onion into thin rings (1 piece). Add chopped onion to the fish.
   
3. Add salt (a teaspoon), soy sauce (2 tablespoons), mayonnaise (2 tablespoons) and any dry seasoning for fish (1 teaspoon) to the fish bowl. Mix everything carefully.
   
4. Washed and scalded with boiling water, cut the lemon in half. Squeeze juice from one half into a bowl of fish. Shuffle.
   
5. Cover the bowl with cling film or a lid and refrigerate for 12 hours for marinating. You can marinate the slices overnight and fry them in the morning, or alternatively marinate the slices in the morning and cook the fish for dinner.
   

Cooking breading

1. Break the chicken eggs (2 pieces) into a small bowl. Salt the eggs by adding salt (1/2 teaspoon).
   
2. Add any dry seasoning of your choice to the eggs (1 teaspoon).
   
3. With a whisk, mix the eggs with salt and spices well. Pour flour into one plate (1/2 cup), and pour breadcrumbs into the second plate (1/2 cup pack).
   

Fried slices of pikeperch fillet

1. Take a piece of pickled pikeperch fillet and dip it well in flour on all sides.
   
2. Then dip the same piece into the bowl with the egg so that the egg evenly covers it.
   
3. And roll it well in breadcrumbs.
   
4. Put the breaded pieces on a cutting board, and when the board is full, put the pan on the fire for heating.
   
5. Pour odorless vegetable oil (60-80 ml) into a preheated pan and wait for it to heat well.
   
6. Gently spread the breaded pieces of fish into the pan, not too tight to each other.
   
7. When a golden crust appears, turn the pieces over with a spatula on the second side and fry for 5 minutes over medium heat.
   
8. Remove the finished fish from the pan to a plate lined with napkins or a paper towel to absorb excess oil.
   
9. In this way, pan and fry all remaining pieces of pickled pike perch fillet. In the process of frying, add vegetable oil to the pan so that it covers the piece to the middle.
   

Decoration methods and serving options

Serve the pike-perch fried in a batter on a large dish, garnishing with lemon slices and sprigs of fresh herbs.Pike perch goes well with a salad of fresh or stewed vegetables. Garnished with boiled potatoes in slices or in the form of mashed potatoes and rice with white sauce.

Video recipe

See all the stages of cooking zander in batter in a detailed video.

Other fish recipes