The zander, or sandra fish, is a good quality freshwater fish. Once cooked, its meats are soft and easily flaky. If you want to learn how to cook zander, you have numerous recipes available, for example you could bread and fry it, marinate it and grill it or stuff it and roast it in the oven.
Ingrediants
Breaded and Fried Pike-perch
- 2 eggs
- 100 g of flour 00
- 90 g of breadcrumbs
- Fry oil
- Salt and pepper
- 4 fillets of zander
Marinated and Grilled Zander
- 120 ml of lemon or lime juice
- ½ teaspoon of salt
- ½ teaspoon of sugar
- 1 tablespoon of freshly ground black pepper
- 2 tablespoons of herbs of your choice (e.g. dill, thyme, basil, oregano)
- 1 teaspoon of cayenne pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 4 fillets of zander
Pike-perch Stuffed and Baked in the Oven
- You can use any ingredients of your choice for the filling (e.g. chopped vegetables, stale bread, herbs, lemon zest, rice, surimi, bacon or lard)
- 1/2 teaspoon of salt
- 1 pinch of pepper
- 1 pinch of cayenne pepper
- 4 fillets of zander
Steps
Method 1 of 3: Breading and Frying the Zander
Step 1. Beat the eggs
Pour the egg yolks and egg whites into a bowl and beat them with a fork until combined. If you prefer, you can use the hand blender to make it quicker.
You can change the recipe slightly by replacing one egg with 60ml of beer for a lighter breading
Step 2. Prepare the flour
Pour it into a deep dish and add salt and pepper to give it flavor. Stir to evenly distribute the spices. If you want, you can also add chopped fresh herbs or some other spice of your choice. For convenience you can use a ready-made spice mixture.
Step 3. Pour the breadcrumbs into a second plate
Prepare the workstation by placing the bowl with the beaten eggs in the center, the plate with the flour on the left and the one with the breadcrumbs on the right (or vice versa if you prefer). By arranging the ingredients in this way, you will avoid dirtying the work surface.
If you want, you can flavor the breadcrumbs by adding 30 g of grated Parmesan cheese. The fish will turn out incredibly tasty
Step 4. Flour the fillets
The first step is to coat the fish fillets with flour. Flour them evenly on both sides, then shake them gently to let the excess flour fall back onto the plate.
Use a fork, kitchen tongs, or gloves to avoid getting your fingers covered with flour
Step 5. Dip the fillets into the beaten eggs
Immediately after flouring them, transfer them to the bowl with the eggs. Turn them on both sides to coat them evenly. Before passing them in the breadcrumbs, let them drain for a few seconds, holding them suspended above the bowl with the eggs.
Step 6. Bread the fillets
Place them in the breadcrumbs, first on one side and then on the other. Make sure the bread sticks well to the egg, then place the fillets on a clean plate.
Step 7. Heat the oil in a skillet over medium heat
Use enough oil to completely coat the bottom of the pan. You can use sunflower, peanut or corn oil or, if you prefer, extra virgin olive oil. Alternatively, butter can also work.
To find out if the oil is hot enough to start frying the fish, drop a small piece of white bread into the pan. It should start sizzling immediately. Alternatively, you can dip the tip of a toothpick in the oil, if bubbles form it means that the oil is ready for frying
Step 8. Arrange the breaded fillets in the pan
When the underside is crisp and golden, flip the fillets and cook for a few more minutes. If the size of the pan requires you to cook only a few fillets at a time, keep the ready-made fillets warm in the oven on the lowest setting.
If you prefer, you can bake the breaded fillets in the oven for a lighter dish. Set it to 230 ° C and cook for 15-20 minutes
Step 9. Serve the zander fillets
When you are sure they are cooked to perfection, transfer them to plates and accompany them with a side dish of your choice. Freshwater fish goes well with vegetables, potatoes and even rice. Those with a sweet tooth can combine it with tartar sauce or aioli sauce.
Method 2 of 3: Marinate and Grill the Zander
Step 1. Mix all the ingredients other than the fish
You can make the marinade simply by mixing the dry and liquid ingredients in a bowl. Add the lemon or lime juice, salt, sugar, herbs and spices, then mix to blend the textures and flavors.
You can customize the recipe using the herbs and spices you like best. You can also substitute lemon or lime juice for vinegar or wine
Step 2. Marinate the fillets
Put them to marinate before grilling them to flavor the meats. You can use an ovenproof dish or food bag with a zip lock. Pour the marinade over the fillets and make sure they are completely covered.
Leave the fish to marinate in the refrigerator for a few hours or overnight to allow the flavors time to penetrate and flavor the meat
Step 3. Grill the zander fillets
When you are ready to cook them, light the barbecue by managing the embers or burners so that the heat is medium-high. Wrap the fillets in aluminum foil and place them on the hot grill. They will have to cook about 15-20 minutes.
After a quarter of an hour, check one of the fillets to see if it's time to remove them from the heat. Touch it to make sure it is soft and easily peeled off. If not, let the fish cook for a few more minutes
Method 3 of 3: Stuff and Bake the Zander in the Oven
Step 1. Turn on the oven to 220 ° C
Start heating it in advance to make sure it has reached the correct temperature by the time you are ready to bake the zander fillets.
Your oven is most likely equipped with a light that indicates when the set temperature has been reached. It should go out when the oven is hot
Step 2. Make the filling
This preparation allows you to use the ingredients and flavors of your choice to flavor the fish. It's also a great opportunity to reuse some leftovers you have in the fridge. For example, you can use chopped mixed vegetables. Choose the ingredients and prepare them. You can take inspiration from the following combinations:
- Surimi and bacon or bacon minced and mixed with bread, celery, onion, salt, pepper, herbs and other seasonings to taste;
- Rice, mushrooms, onions and your favorite aromatic herb;
- A variety of chopped vegetables, such as zucchini, tomatoes or spinach.
Step 3. Cut the fillets in half and stuff them
To insert the filling, you need to cut the fillets into two parts. Place a spoonful of the filling on one of the two halves, then take the other and score it in the center to create an opening.
- Arrange the engraved half of the fillet on top of the first and the filling, so that it wraps around the edges and leaves it partially exposed in the center.
- Pour a drizzle of oil or melted butter over the fillets, then sprinkle them with a pinch of salt. Add ground pepper if desired.
Step 4. Bake the zander in the oven for about half an hour at 220 ° C
Arrange the fillets in a pan previously greased with extra virgin olive oil or butter. For convenience you can use spray oil.
- If you want, you can also use parchment paper to avoid the risk of the fish sticking to the pan.
- You may need to reduce or increase the cooking time depending on the ingredients used to make the filling.
- When the timer goes off, remove the pan from the oven and make sure the fish is cooked before eating. The meat of the zander must be soft and easily flaky, otherwise it means that it is not yet cooked to perfection.
Step 5. Enjoy your meal
Advice
These recipes are suitable for any type of fish with white and firm meats
Warnings
- Be cautious when frying so as not to burn yourself with the hot oil.
- Be careful when chewing the fish as there may be some bones left.
