Crispy Fried Pikeperch Fillet

5 from 6 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 203 kcal


For the pikeperch

  • 4 Discs Pikeperch fillet without bones - frozen
  • 2 piece Free range eggs
  • 10 tablespoon Breadcrumbs
  • 2 tablespoon Sesame black, coarsely ground
  • Himalayan salt
  • Black pepper from the mill
  • 2 tablespoon Butter

For the ratatouille

  • 1 piece Eggplant fresh
  • 1 piece Zucchini fresh
  • 1 piece Pepper fresh
  • 2 piece Fresh tomatoes
  • 2 piece Garlic cloves chopped
  • 1 size Chopped onion
  • Himalayan salt
  • Black pepper from the mill
  • 2 tablespoon Sunflower oil
  • 0,5 teaspoon Dried oregano
  • 0,5 teaspoon Dried basil
  • 0,5 teaspoon Dried thyme

For the potatoes

  • 8 small Jacket potatoes
  • 8 disc Black Forest ham
  • 1 tablespoon Butter


Preparation of ratatouille

  • At first I did the ratatouille. To do this, clean the vegetables and cut them as desired. Mix with salt and pepper to taste. Heat oil in a pot. Brown the onions and sauté the garlic. Add vegetables and fry briefly. Mix the herbs in and cook everything with post-heat from the stove to the end and season again to taste. Is then done with everything else at the same time.

Preparation of pikeperch

  • Salt and pepper the fillets thawed in the refrigerator overnight. Beat the eggs until frothy. Mix the breadcrumbs with the sesame seeds. Then turn the fillets 2 times in a row, first in the egg and then in the crumb mixture. Press something down. Heat the butter in a pan and briefly brown the fish on both sides. Then switch off the stove immediately and take the pan down. Fish is ready.

Preparation of potatoes

  • Peel the still warm potatoes, wrap each one with a slice of ham and fry them briefly on both sides in hot butter. I did it at the same time as the fish.
  • Finally, put everything on a plate. I topped the fish with a little herb butter. Good Appetite.


Serving: 100gCalories: 203kcalCarbohydrates: 19.7gProtein: 6.2gFat: 11g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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