Among the huge number of freshwater fish species, zander takes pride of place. This fish has earned such popularity for its excellent palatability and minimal bone. Pikeperch is a fish from which you can cook a huge number of delicious and simple dishes.
The simplest recipe for this product is fried pikeperch. Fried fish is always loved, because all its taste is revealed in it. To prepare such a dish, it is better to take large fish, which is thoroughly cleaned of scales, sharp fins and the contents of the abdomen. Fish can be cut both across the ridge, and along it. The choice of slices depends on your preference. Prepared pieces of fish are rolled in flour and fried in vegetable oil in a hot frying pan. It is better to salt the fish right in the pan.
Pikeperch is a fish that comes in quite different sizes. Small gnats, no more than 20 cm long, are very tasty when they are fried in dough. For this dish, fish are cleaned, after which they prepare the dough for frying. To prepare it, you will need eggs, flour, ground pepper and salt. Depending on the number of fish, the volume of the dough for frying increases. Beat eggs, add flour, pepper, salt to them and mix thoroughly. The density of the test is regulated by the addition of a small amount of water. Pikeperch is a fish on which the dough sticks pretty well, but, nevertheless, its consistency should be quite thick. The carcasses of lumps are crumbled in the dough, and fried in a hot pan until cooked. The fish should be turned over constantly to make it evenly fried.
Pikeperch is a fish that is ideal for baking in foil on a barbecue. Medium-sized zander (up to 2 kg) is perfect for this dish. The carcasses of the fish are cleaned and washed. Pikeperch - a fish whose recipe is given here, turns out to be very juicy and tender when using mayonnaise. To prepare the dish, make a mixture consisting of fatty mayonnaise, chopped herbs (parsley, dill, green onions), finely chopped tomato, ground pepper, spices, finely chopped garlic, aromatic herbs and salt. In the absence of green onions, the use of finely chopped onions is allowed. There are no strict proportions in this case, since everyone can prepare this mixture taking into account their taste preferences. All ingredients are mixed. Pike perch begins with this mixture. The fish, the recipe of which is given here, is carefully coated with mayonnaise, salted and pepper. Prepared fish is wrapped in several layers of foil, and then placed on a hot barbecue or on a barbecue. The fish is turned over for cooking to evenly bake. The maximum cooking time is 40 minutes, although it is better to check the fish with a knife. Usually almost finished fish starts to produce a mouth-watering aroma. From this moment, you should carefully monitor her, because it can burn on high heat.
Another simple but very tasty recipe for pike perch cooking is baking stuffed fish carcasses in refractory dishes. This dish is very juicy and tender. For cooking, it is better to take small gadgets. The fish is cleaned, then its head is cut off and the abdomen is carefully cleaned with a spoon and knife so that a natural pocket for stuffing is obtained. A mixture of chopped dill, chopped onion, chopped garlic, spices, salt and a small piece of butter is laid in the abdomen. If there is no oil, it can be replaced with fatty mayonnaise. Such an additive is necessary to give the fish a special juiciness. Carcasses of gadgets are rubbed with salt, spices, pepper, butter or mayonnaise and laid out in heat-resistant dishes with a lid. Fish - zander, the preparation of which is described above, is cooked in the oven or microwave until fully cooked.