Pike perch is a universal fish for cooking. It can be stuffed, baked, cooked. Easy to prepare and tasty, fried pike perch is obtained. The recipes are very diverse. You can make fish fried in portions with bones and skin, or prepare the fillet and roll in breading. Small fish are sometimes fried with a whole carcass. We offer recipes to choose from.
Fried pike perch
Let's start cooking fish in the simplest and most familiar way. Ingredients:
- several fish;
- sunflower oil - about 50 ml;
- salt, flour.
Cooking technology
Each carcass needs to be washed, cut off the fins, head, gut, clean off the scales. Slice the zander into portions. Prepare a bowl, pour about 100 grams of wheat flour into it, add a little salt. Shuffle. Heat vegetable oil in a pan. Roll each piece of fish in a mixture of flour and salt. Put in a hot pan. Fry for 5 minutes. Leave the cover open. As soon as a brownish crust appears on the fish, remove the pan from the heat, let cool slightly (2-3 minutes, this will make it easier to turn the pieces over). Now turn the pike perch on the other side. Set the fire slightly below average, cover the fish with a lid and fry for 10 minutes. If desired, chopped onions can be added. With it, fried pike perch will be especially good and aromatic. Serve the finished fish with any side dish. A great option would be fried potatoes.
Fried pike perch in batter
The second simple recipe will be zander in batter. To do this, you will need a ready-made fish fillet. Ingredients:
- finished fillet weighing 1 kg or a whole carcass weighing 1.5 kg;
- fresh chicken egg - 2 pieces;
- ground pepper, salt;
- flour, vegetable oil.
Technology
Fried pike perch in batter is prepared as follows. Initially, you need to prepare the fish. If you took the fillet, then you just need to cut it into portions. If you have a whole fish carcass at your disposal, you must first clean and gut it. Then gently separate from the bones and spine. Sprinkle slices of fillet with lemon juice and put in the cold for 15 minutes. During this time, prepare the batter. Beat eggs with salt, add 2-3 tablespoons of oil. Then, while stirring, pour in the flour. The consistency should resemble liquid sour cream. Dip a piece of fish in the batter and put on a pre-prepared pan with heated oil. Fry a few minutes for each side. As soon as the fried pike perch gets a beautiful golden crust, remove the fish from the heat. You can serve the finished dish with tomato sauce, lemon slices or tartar sauce.
Pike perch with nut-garlic sauce
Ingredients:
- pike perch fillet weighing 0.5 kg;
- cheese - about 100 grams;
- walnuts - about 100 grams;
- fresh chicken egg - 1 piece;
- greens: branches of dill and parsley;
- garlic - 2-3 cloves;
- tomatoes and peppers - 1 each;
- flour, oil, salt and pepper (white or black).
Cooking technology
Cut the fillet into small pieces. Chop greens. Grind nuts with garlic (you can use a blender). Beat the egg, mix with the nut-garlic mixture. Add pepper and salt. Shuffle. The sauce is ready. Cut the cheese into thin slices. Wash and chop peppers and tomatoes. Dip a piece of cheese in the sauce, put on the fish fillet, on top - a slice of tomato and pepper. Cover with a second piece of fillet. Tie the thread not too tight. Roll the “sandwich” in flour and fry in hot oil. Then we remove the thread and serve the dish to the table. Enjoy your meal!