Pike perch fried in aromatic oil
4 servings
30 minutes
Fried pike perch in aromatic oil is the embodiment of European culinary sophistication. This recipe reveals the natural flavor of the fish, highlighting it with exquisite herbs and spices. Historically, such dishes were prepared in coastal regions of Europe where fresh fish was always a staple. The aroma of garlic, thyme, and rosemary fills the kitchen with a gentle fragrance, creating a cozy dinner atmosphere. Pike perch fried to a golden crust remains juicy and tender inside, while its delicate texture pairs perfectly with mashed potatoes or fresh vegetables. The simplicity of preparation makes this recipe accessible even for novice cooks, and its refined taste can adorn any festive table.
1
Prepare all the ingredients.
2
Clean the pike perch from scales and gut it.
- Pike-perch (zander): 1 piece
3
Fillet the fish and cut the fillet into portion-sized pieces.
4
Heat vegetable oil in a pan.
- Vegetable oil: 40 ml
5
Add whole garlic cloves, thyme sprigs, and rosemary to the oil.
- Rosemary: 1 sprig
- Thyme: 2 g
- Garlic: 2 cloves
6
Fry for 5 minutes on low heat to release the aroma of garlic and herbs without burning them.
7
Remove garlic and herbs from the oil, increase the heat, and place the fish in the pan skin side down.
8
Salt and pepper the fish and fry for 3-5 minutes until the skin is browned.
- Salt: to taste
- Ground black pepper: to taste
9
Flip and fry for literally 1 more minute.
10
Serve the cooked pike perch with your favorite side dish, such as mashed potatoes.
