Pike perch is a delicacy fish, suitable for the preparation of the most complex second courses. One of the quickest and safest ways is to fry the pike perch in a pan, seasoning with spices, herbs and a delicious sauce.
Pike perch with a golden crust: a classic recipe
The easiest cooking option is to fry the portioned pieces in boiling oil. The famous English fish & chips are prepared according to this recipe. The larger the pieces, the more juicy the fish will be. The calorie content of a dish can be reduced by reducing the amount of oil. It is better to serve it with boiled rice, green salad or grilled vegetables.
Ingredients:
- 2-3 gutted pike perch carcasses;
- 60 ml of refined vegetable oil;
- Wheat flour;
- salt.
Thoroughly rinse the gutted and peeled fish with running water, dry with a paper towel. Cut the pike perch into large pieces. In a deep bowl, mix sifted wheat flour and salt, roll over the fish.
Heat odorless vegetable oil in a deep frying pan. Put the fish in boiling fat, fry until golden brown (this will take about 5 minutes). Do not cover the pan with a lid, otherwise the fried crust will not crunch. When the pike perch is browned, remove the pan from the heat, gently turn the pieces over and continue frying. Transfer the cooked fish to a plate lined with a paper towel to absorb excess oil. Serve the dish hot, along with a pre-prepared side dish.
Pike perch in batter: home option
A popular hot appetizer that is convenient to make from ready-made fillets. Hot fish is served with any sauce: tomato, creamy, plum, cherry plum, hot pepper.
Ingredients:
- 1.5 kg pike perch fillet;
- 2 eggs;
- Wheat flour;
- salt;
- freshly ground black pepper;
- dried parsley;
- vegetable oil for frying.
Rinse the fillet, dry with a napkin, cut into small strips. Beat eggs with salt and dried parsley in a separate container, add sifted flour in portions. The batter should not be too liquid, homogeneous, without lumps.
Heat vegetable oil in a deep frying pan. Dip the pieces of pike perch in the batter one by one and put them in the pan. The hot oil should completely cover the fish. When the dough is browned, place the fish with a slotted spoon on a plate lined with a paper napkin. Do not cover the hot pieces with a lid, otherwise the batter will get wet. Serve the pike perch hot; it is less tasty when heated.
Pike perch in sour cream
Those who like more juicy dishes will like pike perch fried in sour cream. Ordinary frozen fish is suitable for cooking, and you do not need to thaw it to the end. Fresh tomatoes and spicy herbs will help give the dish a brighter taste.
Ingredients:
- 800 g pike perch fillet;
- 300 g of onions;
- 1 large ripe tomato;
- 1 cup sour cream 10% fat;
- 100 g pitted black olives;
- 1 large bell pepper;
- 3 cloves of garlic;
- salt and pepper;
- Wheat flour;
- vegetable oil for frying.
Cut the half-thawed pike perch fillet into small pieces. In a deep bowl, combine sifted flour, freshly ground pepper and salt. Dip the pieces of fish and put in the oil heated in a frying pan. Fry the pike perch until golden brown on all sides. Put the finished fish on a plate and heat.
Prepare vegetables. Peel the onion and garlic, remove the seeds from the bell peppers. Place the tomato in boiling water for a minute, after making cross-shaped cuts on it. Peel off the skin carefully. Cut the tomato and pepper into medium-sized cubes, chop the onion and garlic. The amount of onion can be increased or decreased according to your own taste.
In a separate skillet, fry the onion and garlic until transparent. Add tomato and pepper, stir and simmer for another 5-7 minutes. Cut the olives in half and place in the skillet. Pour sour cream into the mixture, stir, add salt to taste and simmer for a few more minutes.
In the pan in which the fish was fried, add a little more oil and put pieces of pike perch. Pour them with sour cream and vegetable sauce. Cover the pan with a lid and cook for 5-7 minutes. The sauce should thicken a little. Sprinkle with finely chopped herbs and freshly ground black pepper before serving. A good side dish for pike perch in sour cream sauce is baked potatoes or tender mashed potatoes.
Pike perch with mushrooms
A successful recipe that harmoniously combines fish and mushrooms, complemented by wine sauce. If desired, the proportions of the products can be changed by increasing the amount of onions, tomatoes or garlic. The dish can be put on a festive table. Best served with French fries or green salad.
Ingredients:
- 1 kg pike perch fillet;
- 1 large sweet onion;
- 2 ripe tomatoes;
- 2 cloves of garlic;
- 2 tbsp. l. wine vinegar;
- 0.5 cups of dry white wine;
- 300 g of champignons or other mushrooms;
- a bunch of parsley;
- salt;
- freshly ground black pepper;
- vegetable oil for frying.
Gut the pike perch, peel, rinse, cut into portions. Chop the onion and garlic, put in a pan with heated vegetable oil. Stir and fry until golden brown. Cut the tomatoes, pour over with boiling water, carefully remove the skin. Remove the grains, chop the tomatoes finely. Cut the mushrooms into thin slices.
Put tomatoes, mushrooms in a frying pan, pour in vinegar and wine. Stir the mixture, simmer for a few minutes. Add pieces of pike perch, salt and pepper. Cover the pan with a lid, reduce heat and cook for 20 minutes without stirring. Add chopped parsley, keep the fish on fire for another 2-3 minutes and serve. The dish will perfectly complement dry white wine and toasted bread.
