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Pike-perch fillet with Parmesan herb crust

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Ingredients for 2 servings:

  • 4 small pike-perch fillets, frozen
  • 1 tbsp lemon juice
  • salt and pepper
  • Paprika powder, sweet
  • 1 egg(s)
  • 1 tbsp flour
  • 2 tbsp Parmesan, freshly grated
  • 2 tbsp breadcrumbs
  • 1 tbsp basil
  • 1 tsp dill
  • Clarified butter or oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

my specialty

Thaw the zander fillets, rinse, dry, and drizzle with lemon juice. Lightly season. Coat them first in flour and then in beaten egg. Grate Parmesan cheese and mix with the breadcrumbs. Wash and finely chop the basil and dill, and mix with the Parmesan breadcrumbs. Toss the fish fillets in the flour, press the breading firmly into the pan, and fry the fish in a pan with hot clarified butter or oil for about 5 minutes on each side until golden brown. Serve with polenta and vegetable casserole and a mixed salad.

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Written by John Myers

Professional Chef with 29 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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