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Herb Coated Pike Perch
(Zander)
Recipe & photo/ Husein
Turbi
This is a very easy dish
to make, especially when buying ready filleted
fish.
Here I used 160 g of fish
per person and as for the garnish and the
vegetables, I īll leave it for your taste and
imagination.
You can serve this dish
with the vegetables of your choice, with or
without (new) potatoes or you can even add the
kind of
sauce you like. I cook it
this way this time, because I find it lighter on
the stomach without sauce and potatoes.
Thank God this is a free
world!
4 portions
650 g pike perch fillet
without the skin
1 egg
Juice of 1/2 lemon
4 tbsp flour
2 tbsp finely chopped dill
2 tbsp finely chopped
basil
2 tbsp finely chopped
chives
1 clove garlic crushed
2 tsp cumin (jeera)
Vegetables of your choice
Oil for frying
Salt and black pepper
Wash and dry the fish and
cut into 4 large pieces or 8 smaller ones.
Arrange the pieces of fish
on the cutting board and sprinkle salt, cumin
and freshly ground pepper
on both sides of the pieces.
Prepare the vegetables
(and the sauce?) of your choice.
Break the egg in a deep
plate, add crushed garlic, the lemon juice and
whisk well.
Chop the herbs and mix
them well with flour.
Heat the oil, dip the fish
pieces in the egg and garlic mixture first and
then in the herb and flour.
Make sure that fish pieces
are well coated with herbs.
Fry 2 pieces of pike perch
fillets at a time till they get a nice golden
brown color and crispy surface.
Move the frying pan from
the heat occasionally and if necessary to avoid
burning this delicious herbed fish.
Transfer ready pieces to a
plate covered with kitchen paper to absorb the
excess oil.
Arrange the vegetables
first on the serving plate and top them with the
nice pieces of pike perch you just fried. Serve
immediately. |
