John Myers
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Fried Pikeperch
The perfect fried pikeperch recipe with a picture and simple step-by-step instructions.
Pikeperch:
- 4 Ready-To-Cook pikeperch fillets with skin
- Salt pepper
- 2 tbsp Flour
- 75 g Butter
Avocado and Potato Salad:
- 750 g Triplets
- 2 Avocados, ripe
- 1 casket Watercress
- Salt pepper
- 1 Lime, juice of it
- 5 tbsp Olive oil for the marinade
- 50 g Capers
- Olive oil for deep-frying
Avocado and Potato Salad:
- Cook the triplets, drain, peel and allow to evaporate a little.
- Cut the potatoes into slices.
- Halve the avocados lengthways and remove the stone. Halve the avocado halves again, peel and cut into pieces.
- Mix the potato slices and avocado pieces with the olive oil and lime juice, season with salt and pepper.
- Add the cress and fold in.
- Drain the capers very well and pat dry again with kitchen paper. (It is essential that the capers be dry, otherwise the deep-frying will get you in the right mood …)
- Heat the oil in a small pan and fry the capers in it for about a minute. Degrease on kitchen paper.
Pikeperch:
- Wash the fish fillets, pat dry and remove any remaining bones.
- Slightly scratch the skin of the pikeperch. Salt, pepper and lightly flour the pikeperch fillets.
- Heat the butter in a pan and fry the fish fillets on the skin side for about 2 minutes.
- Turn the pikeperch fillets. Turn off the oven and let the fish fillets cook for about 3 minutes.
Finish:
- Arrange the pikeperch and the still lukewarm avocado and potato salad on plates and sprinkle with the fried capers.
Fits to:
- fresh baguette
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