John Myers
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Lake Victoria Perch Fillet with Fried Potatoes
The perfect lake victoria perch fillet with fried potatoes recipe with a picture and simple step-by-step instructions.
- 400 g Waxy potatoes
- 3 Spring onions
- 2 tbsp Chili oil
- Salt pepper
- 420 g Lake Victoria perch fillet
- 1 tbsp Flour
- Salt, pepper, fish seasoning
- 2 tbsp Chili oil
- 2 Cocktail tomatoes for decoration
- 2 tbsp Lemon juice
Fried potatoes:
- Peel the potatoes, wash them and cut them into cubes … Heat the oil in a non-stick pan … Add the potatoes and fry them until golden brown for about 20-25 minutes.
- In the meantime, the spring onions are cleaned, washed and cut into rings … just before the end of the cooking time, the potatoes are seasoned with salt and pepper and the spring onions are folded in and fried briefly … done.
Lake Victoria perch fillet:
- Rinse the fish with cold water and pat dry … then I cut it into 3 pieces … drizzled with lemon juice … seasoned with salt, pepper and fish seasoning vigorously (to taste) … Finally, the fish is also flour bestubt … you should do this so that the Victoria perch fillet does not stick in the pan.
- Heat the oil in a non-stick pan and fry the fish for 5-6 minutes on both sides … remove … arrange the fried potatoes and fish on a plate … garnish with a tomato … done … enjoy your meal. ..
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