How to cook fillet of pike-perch

Pike – fish, a favorite and restaurateurs and nutritionists. Its fine, dense and moderately fatty meat is perfectly digestible, rich in amino acids. And the number of dishes that can be prepared from the perch, is beyond counting. Walleye is fried and baked, it cook soup, dumplings, pies and meatballs, it is appropriate in the restaurant kitchen and the home table. In cooking, use whole fish, including the head. But the easiest way to cook a fillet of pike-perch.

You will need

• • Walleye deep-fried:
  • 1kg fillet of pike perch;
  • 1.5 cups of refined sunflower oil;
  • 3 tablespoons flour;
  • 1 egg;
  • 1 Cup breadcrumbs;
  • salt;
  • ground black pepper.
  • Pike-perch Orly:
  • 1kg fillet of pike perch;
  • 1 Cup of vegetable oil;
  • 0.5 lemon;
  • a bunch of parsley;
  • 2 egg whites;
  • 1 Cup milk;
  • 3 tablespoons vegetable oil for the batter;
  • 1 Cup flour;
  • salt;
  • ground black pepper.
  • Perch in Moscow:
  • 1kg fillet of pike perch;
  • 2 onions medium size;
  • 300 g mushrooms;
  • 2 eggs;
  • 1 Cup sour cream;
  • 0,5 glass of milk;
  • vegetable oil for frying;
  • salt;
  • black pepper;
  • greens.

Instruction

1. Perch deep-fried.
   Preheat a deep frying pan 1.5 cups of refined sunflower oil. Fillet of pike-perch cut into portions, salt, pepper, roll in flour, dip in the pre-whipped egg, then roll in the breadcrumbs.Pieces of fish put into the pan, fry until Golden brown on each side. Ready put a wooden spatula on a paper towel to stack excess fat. Serve pike-perch with half of lemon or lime, olives and a green salad.
2. Pike-perch Orly.
   Fillet of pike-perch cut into bars with a thickness of about cm and a length of 6-8 inches. Sprinkle the fish with salt and pepper. In a separate bowl, mix a Cup of vegetable oil, juice of half a lemon, chopped parsley. Place the pieces of pike-perch in the mixture. Marinate the fish for half an hour.Prepare a batter. Whip the egg whites in a solid foam. In a deep bowl pour the glass of cold milk, add 3 tablespoons of vegetable oil, stir in Cup of flour and salt. Knead the batter. Gradually mix in the beaten egg whites into it. Preheat a deep frying pan a Cup of vegetable oil. Dip pieces of perch in batter and immerse into hot oil. Fry until Golden brown. Before serving, dry perch on a paper towel. Serve with fries and tomato sauce or sauce Tartar.
3. Perch in Moscow.
   Heat the pan vegetable oil. Fillet of pike-perch , cut into large pieces, fry on both sides. Lay the fish pieces in the form, greased with vegetable oil. Thinly slice onion, fry it Golden brown. Thinly slice the mushrooms. Cook and cut into rounds boiled eggs. Put onions, mushrooms and eggs over fish.Prepare the sauce Cup sour cream, 0.5 cups milk, salt and ground black pepper. Pour the prepared sauce on fish and bake in a preheated oven at 200 degrees about half an hour. Ready fish and sprinkle with finely chopped greens. Serve with baked or boiled potatoes