Perch fillet baked in dough
4 servings
60 minutes
Fillet of perch baked in dough is an exquisite dish of European cuisine that combines tender fish texture with a crispy golden crust. This recipe is rooted in gastronomic traditions where beer batter gives the fish lightness and lemon juice and mustard add a subtle spiciness. White perch is renowned for its mild flavor, perfectly complemented by the aroma of spices and a slight tanginess. The dish can be served with herbs and fresh vegetables, enhancing its refreshing character. Frying in oil creates an appetizing contrast—crispy shell and juicy flesh inside. Such a treat is perfect for both festive dinners and cozy family gatherings, bringing warmth and sophistication to the meal.
1
Wash the perch fillet, dry it, and cut it into portion-sized pieces. Drizzle with lemon juice, coat with mustard, and season with salt and pepper to taste.
- Sea bass fillet: 4 pieces
- Lemon juice: 3 tablespoons
- Mustard: 2 teaspoons
- Salt: to taste
- Ground white pepper: to taste
2
Break the eggs, separate the whites from the yolks. Chill the whites, then whip them into a stiff foam.
- Chicken egg: 2 pieces
3
Whisk the yolks and lightly beat with beer and milk, add salt. Add a cup of flour, mix, and let it sit for 30 minutes.
- Light beer: 0.5 glass
- Milk: 0.5 glass
- Wheat flour: 1.3 glass
4
Carefully add the whipped egg whites to the batter. Heat vegetable oil in a pan.
- Chicken egg: 2 pieces
- Vegetable oil: 4 tablespoons
5
Coat portioned pieces of fish in the remaining flour, dip in batter, and fry on both sides for 5-7 minutes. Place on paper towels to remove excess fat. Serve the dish hot.
- Wheat flour: 1.3 glass