Some housewives avoid recipes with river fish because of the abundance of seeds in it and the fear of overdrying when frying. And in vain, because any fish can be cooked deliciously, the main thing is to do everything right.
The easiest fish to fry is pike perch. It practically has no small bones, and the delicious and tender white fillet will not leave indifferent either households or guests at a festive dinner.
Ingredients
To prepare delicious fried pike perch, you need the following products:
- chilled pike perch - 1 kg;
- lemon - 1 pc.;
- bread crumbs - 100 grams;
- raw smoked bacon - 100 grams;
- sea salt - 20 grams;
- egg - 1 piece;
- garlic - 2 cloves;
- ground black pepper to taste;
- potatoes - 1 kg;
- butter - 20 grams;
- fresh herbs (dill, parsley) - 1 bunch;
- cream - 200 ml;
- onion - 1 pc.;
- flour - 20 grams.
The recipe for the correct frying of pike perch
Prepare the pike perch - rinse, peel and gut.
If the fish are small, leave them whole, cut out the ridge and spread the carcasses.
Get rid of fins and skin, remove fillets. Cut the large fish into portions, rub with a mixture of salt and freshly ground black pepper, drizzle with lemon juice and leave to marinate a little.
While the pike perch is salting, peel the potatoes and cook until tender (about 20 minutes) in salted water with the addition of butter. At this time, prepare the batter - beat the egg with salt and a tablespoon of water; Pour the breadcrumbs into a shallow saucer and combine with a pinch of black pepper and salt.
Prepare the creamy sauce - fry the finely chopped onion in butter until transparent, sprinkle with flour and pour over the cream, mix thoroughly. Evaporate the resulting sauce by at least a third; cool and mix with chopped herbs.
Preheat a skillet with a thick bottom, fry the strips of uncooked smoked bacon with crushed garlic cloves over low heat. Dip pieces of salted pike perch in a beaten egg, then roll in prepared breadcrumbs. Fry the fish with the melted bacon oil for 5-7 minutes on each side. Do not overdo the pike perch, otherwise it will become dry and tasteless.
After frying, place the fish fillets on paper towels or napkins, folded 3-4 times to absorb excess fat. Serve the fried pike perch with bacon and boiled potatoes, sprinkle with finely chopped dill and lemon juice to taste.
If the greens are a little wilted, soak them in cool water for about 10 minutes.
Serve the creamy sauce separately. In addition, fresh vegetable salads or mashed potatoes are perfect for this fish.
