Pestrushka (karmrakhait) in breadcrumbs

Wash the cleaned and gutted fish, then salt and pepper it.

Whisk the egg, combine with milk and stir until a homogeneous mixture is obtained.

Coat the fish in flour, dip it in a mixture of milk and egg, then coat it in crushed breadcrumbs and fry in oil on both sides until golden brown.

Serve the pike perch on a plate with lemon sliced into rounds, garnished with parsley sprigs.