Pike-perch
Description
The dish is prepared without unnecessary complications. It is recommended to use fillets from small-sized fish. This fillet is considered tender and juicy. The batter's thickness can be adjusted. The thicker the batter, the more evenly it will coat the fish pieces. A liquid batter will drip during frying, but will still cover the fish pieces with a thin, crispy crust. "Orli" pike-perch can also be served cold. The fish will become denser, but will remain just as delicious. The choice is yours. The ready dish can now be served.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Pat the pike-perch fillet dry with a paper towel if it's thawed, and cut it into 3 cm wide pieces.
- 3
Step 3
Transfer the pieces to a bowl, drizzle with lemon juice, sprinkle with pepper. Use several types. Set aside for a while.
- 4
Step 4
Wash the parsley, pat dry with a paper towel, and finely chop.
- 5
Step 5
Break the eggs into the bowl, add sugar. Using a whisk or mixer, beat until fluffy.
- 6
Step 6
Add milk. Whisk.
- 7
Step 7
Add the sour cream and beat once again.
- 8
Step 8
In two stages, sift the flour through a fine sieve, mixing each time until smooth.
- 9
Step 9
Add the chopped herbs. Mix well.
- 10
Step 10
Dip the pieces of fish into the prepared batter.
- 11
Step 11
Pour oil into a frying pan to a depth of 0.5 cm. Heat it up. Place the prepared fish pieces into the oil, spaced apart from each other. Cover with a lid and fry until the batter sets on top.
- 12
Step 12
Flip the pieces to the other side and cook until done for 5 minutes over slightly below medium heat. Cook the remaining pieces in the same way.
- 13
Step 13
Transfer the cooked pike-perch to a plate lined with a paper towel to remove excess fat.
- 14
Step 14
Serve the "Orli" pike-perch hot. Accompany the fish with boiled egg and mayonnaise sauce.