Breaded perch
2 servings
60 minutes
Breaded perch is a true delight for seafood lovers. This dish originated in gourmet cuisine, combining tender sea perch fillet with aromatic herbs and a crispy golden crust. A buttery mixture with tarragon, dill, and chervil adds elegant freshness to the fish fillet, while the breading of flour, egg, and breadcrumbs creates an appetizing texture. The perch is fried to a perfect golden brown while its meat remains juicy. Serving it with a slice of lemon and herb salad enhances the flavor, adding lightness and harmony. This dish is suitable for both festive dinners and cozy family lunches, delighting with its exquisite taste and simplicity of preparation.
1
First, prepare the perch: scale the fish, gut it, remove the gills, and cut off the fins.
- Sea bass: 1 piece
2
Carefully separate the fillet along the spine without cutting the skin, use scissors to cut out and remove the spine. Rinse in cold water.
3
Then mix the softened butter with finely chopped herbs (tarragon, dill, chervil).
- Butter: 25 g
- Tarragon: 5 g
- Dill: 5 g
- Chervil: 5 g
4
Place the perch skin-side down, season with salt and pepper, and spread butter along the fish. Tightly wrap the fillet and secure it with wooden skewers.
- Salt: to taste
- Ground black pepper: to taste
- Butter: 25 g
5
Coat in flour, then in egg.
- Wheat flour: to taste
- Chicken egg: 1 piece
6
Finally, coat in breadcrumbs. Try not to cover the head and tail.
- Breadcrumbs: to taste
7
Fry the perch in a large amount of oil heated to 170 degrees for 6-7 minutes.
- Butter: 25 g
8
Place the cooked fish on paper towels to remove excess fat.
9
Remove the skewers from the fish. Serve with a slice of lemon and a salad of herbs and fennel.
- Lemon: to taste
- Fennel: to taste