Pike perch is a favorite fish of both restaurateurs and nutritionists. Its tender, dense and moderately fatty meat is highly digestible and rich in amino acids. And the number of dishes that can be prepared from pike perch is incalculable. Pike perch is fried and baked, fish soup, dumplings, pies and meatballs are made from it, it is appropriate both in the restaurant kitchen and on the home table. All fish are used in cooking, including the head. But the easiest way is to prepare pike perch fillets.
It is necessary
-
- Deep-fried pike perch:
- 1 kg pike perch fillet;
- 1, 5 cups of refined sunflower oil;
- 3 tablespoons flour;
- 1 egg;
- 1 cup bread crumbs
- salt;
- ground black pepper.
- Orly pike perch:
- 1 kg pike perch fillet;
- 1 glass of vegetable oil;
- 0.5 lemon;
- a bunch of parsley;
- 2 egg whites;
- 1 glass of milk;
- 3 tablespoons of vegetable oil for batter;
- 1 cup flour
- salt;
- ground black pepper.
- Moscow pike perch:
- 1 kg pike perch fillet;
- 2 medium onions;
- 300 g of champignons;
- 2 eggs;
- 1 glass of sour cream;
- 0.5 cups of milk;
- vegetable oil for frying;
- salt;
- ground black pepper;
- greens.
Instructions
Step 1
Deep-fried pike perch.
Heat 1.5 cups of refined sunflower oil in a deep skillet. Cut the pike perch fillet into portions, salt, pepper, roll in flour, dip in a pre-beaten egg, then roll in breadcrumbs. Place the pieces of fish in a pan, fry until golden brown on each side. Place the finished fish on paper towels with a wooden spatula to drain off excess fat. Serve the pike perch with half a lemon or lime, olives, and green salad.
Step 2
Orly pike perch.
Cut the pike perch fillet into bars, about a centimeter thick and 6-8 centimeters long. Sprinkle the fish with salt and pepper. In a separate bowl, combine a glass of vegetable oil, the juice of half a lemon, and finely chopped parsley. Place the zander pieces in this mixture. Marinate the fish for about half an hour. Prepare the batter. Whisk the egg whites until firm. Pour a glass of cold milk into a deep bowl, add 3 tablespoons of vegetable oil, add a glass of flour and salt. Knead the batter. Stir in the whipped egg whites gradually. Heat a glass of vegetable oil in a deep frying pan. Dip pieces of pike perch in batter and dip in heated oil. Fry until golden brown. Dry the pike perch on a paper towel before serving. Serve with French fries and tomato or tartar sauce.
Step 3
Moscow-style pike perch.
Heat vegetable oil in a skillet. Cut the pike perch fillet into large pieces, fry on both sides. Place the pieces of fish in a greased dish with vegetable oil. Chop the onion thinly, fry it and golden brown. Slice the mushrooms thinly. Boil and cut boiled eggs into circles. Place the onions, mushrooms and eggs in a dish on top of the fish. Prepare the sauce with a glass of sour cream, 0.5 cups of milk, salt and ground black pepper. Pour the prepared sauce over the fish and bake in a preheated oven at 200 degrees for about half an hour. Sprinkle the finished fish with finely chopped herbs. Serve with baked or boiled potatoes
