How to cook a tasty perch

Pike-perch cooked pies and dumplings, fish cakes and hearty soup. It is fried, stewed, and baked, giving the fish lots of different taste nuances. Even if you have in hand some original recipes, be sure to try something new.

You will need

• • Pike-perch in white wine:
  • 1 kg walleye;
  • 5 potatoes;
  • 5 tomatoes, medium size;
  • 2 large onions;
  • 3 cloves of garlic;
  • 2 handfuls green olives, pitted;
  • 1 tablespoon capers;
  • 1 Cup of dry white wine;
  • olive oil for frying;
  • salt;
  • freshly ground black pepper.
  • Fried pike-perch:
  • 1 kg walleye;
  • 2 tablespoons flour;
  • 2 large onions;
  • 50 g of tomato paste;
  • salt
  • pepper.
  • Perch in batter:
  • 1 kg walleye;
  • 125 g of flour;
  • 1 egg;
  • salt;
  • 150 ml of milk;
  • 1 tablespoon butter;
  • vegetable oil for deep-frying.

Instruction

1. Very tasty and hearty dish for a holiday dinner – walleye wine. Gut and wash the fish, clean it from the skin and remove the bones. Cut the pike-perch in large portions. Scald tomatoes, remove the skin and finely chop, removing the seeds. Potato peel, boil until half done, cool and slice into rounds. Finely chop the garlic and slice the onion into thin rings.
2. In a deep skillet heat olive oil and sauté the onions and garlic until transparent. Put in a pan fish, cover, and hold on small fire for about five minutes. Pour in the pan wine and continue to simmer for 5-7 minutes. Add the potatoes, tomatoes, olives and capers. Season with salt and pepper. Walleye simmer on low heat for 30-40 minutes.
3. For a quick dinner fit for the fried perch. Have fish fillet, remove skin, cut into cubes, salt, pepper and roll in flour. In a pan heat the vegetable oil and fry the fish pieces until Golden brown. Lay the perch on a plate. Add a little oil and fry in it sliced onion. Place the fish pieces back into the pan, add the tomato paste and fry until tender. Fried serve with mashed potatoes and a salad of tomatoes and cucumbers.
4. Try to cook in the pike perch in batter, reminiscent of a traditional English dish of fish & chips. Have perch, remove the skin and cut the fish in small slices. Fill a deep pan refined vegetable oil. Heat it until you see white smoke. Always check deep-frying, tossing in the pan a piece of bread. If the oil has reached the desired temperature, it will immediately pop up and quickly blushed.
5. In a large bowl, mix the flour, salt, egg, butter and milk. Dip in a mixture of pieces of perch, rotate them so that the batter evenly coated the fish, and lay in the hot oil. Fry pieces until Golden brown. Get a long fish with a fork and spread it on a plate lined with paper towel to stack excess fat. Before serving keep the perch warm. Serve with fried potatoes, lemon wedges and white sauce.