Perch roe pancakes
Description
The recipe won’t take much time. You can serve the pancakes with various white-based sauces, with finely chopped green onion or dill stirred in. If you like, add a pinch of spices and herbs, fish seasoning blends, and so on to the batter. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the perch roe in water.
- 2
Step 2
Remove the membranes as you open the roe, and transfer it to a salad bowl or deep container. Crack a chicken egg into the same bowl and pour in cold water. Add salt and whisk everything with a whisk or fork. Any membrane remnants will wrap around the tines of the fork or whisk—remove them. Pour in lemon juice and stir. The lemon juice will take away the tinny smell.
- 3
Step 3
Add the flour and baking powder and mix thoroughly so no lumps form. Pour in 1 tbsp neutral vegetable oil and mix again. The dough is completely ready!
- 4
Step 4
Heat the remaining vegetable oil in a frying pan and drop the prepared batter into it using a tablespoon. Fry the pancakes for 1–2 minutes on each side until golden brown.
- 5
Step 5
Arrange the colourful perch roe fritters on a plate and serve them at the table, sprinkled with chopped fresh herbs—for example, spring onions.