Pike perch in dough, fried in oil
4 servings
30 minutes
Pike perch in batter, fried in oil, is a gourmet dish of European cuisine that combines the tenderness of fish with the airy texture of crispy dough. This dish originates from traditional fish cooking methods where chefs aimed to preserve its juiciness while giving it an appetizing crust. The harmony of flavors is achieved through a sweet dough made with sour cream and eggs that turns golden and aromatic when fried. The melted butter adds a special depth of flavor to the dish, while fresh herbs provide a touch of freshness. This preparation of pike perch is perfect for both festive gatherings and cozy family dinners. It is served with light vegetable side dishes or creamy sauces that highlight the rich taste of the fish.
1
Mix flour with sugar, sour cream, and yolks, knead well, and combine with whipped egg whites.
- Wheat flour: 30 g
- Sugar: 3 g
- Sour cream: 25 g
- Chicken egg: 0.5 piece
2
Cut the fish (boneless and skinless) into 4-5 thin pieces, dip each piece in batter using a fork, and drop into boiling oil. Fry until cooked, and serve sprinkled with chopped greens.
- Pike perch fillet: 100 g
- Melted butter: 20 g
- Green: 1 bunch