Having a delicate taste, perch is a fish that lends itself to numerous types of recipes and cooking methods. Frying is the most common technique, for which you will need flour, eggs and breadcrumbs. Be careful not to burn the fish as you fry it. You can also bake it very easily. In this case, just coat it with a simple breading and cook it at a high temperature for a few minutes. Finally, you can opt for boiling, which is a great way to enhance the taste of fish without ingesting too many calories.
Ingrediants
Fried perch
- Salt and Pepper To Taste.
- 1 tablespoon of flour per fillet
- 1 egg
- 120 g of breadcrumbs
- 1 tablespoon of oil per fillet
- Lemon juice to taste
Baked Perch
- 2 tablespoons of breadcrumbs
- 1 tablespoon of grated Parmesan cheese
- 1 tablespoon of paprika
- 1 teaspoon of dried basil
- 1 tablespoon of butter
Boiled perch
- 1 leek or medium onion julienned or finely chopped
- 2 strips of lemon zest
- A pinch of salt and pepper
Steps
Method 1 of 3: Fry the Perch
Step 1. Season the fish
Pat the fish fillets dry with a paper towel. Then, sprinkle salt and pepper on both sides of each fillet. Use about 1 teaspoon of each dressing per fillet.
If you caught perch, you will need to fillet it first
Step 2. Flour the fillets
In a large bowl, pour 1 tablespoon of flour per fillet. Put one in the flour, then turn it over and press it on the opposite side. Repeat with each fillet.
Step 3. Dip the fillet into the beaten egg
Beat an egg in a bowl until the yolk and egg white are mixed well. Then, dip the fish into it, covering it on both sides.
Step 4. Roll the fillet in the breadcrumbs
After dipping it in the egg, place it in the bowl of breadcrumbs and press both sides of the fish into it to completely coat it. You can use any type of breadcrumbs you want. This ingredient can also be substituted for cornmeal for a sweeter flavor.
Step 5. Repeat the breading for each fillet
It is easier and more comfortable to bread one fillet at a time by passing it in flour, egg and breadcrumbs. As soon as you finish coating a fillet, spread it out on a plate or tray. Do not stack them, otherwise the breadcrumb layer will peel off.
Step 6. Heat the oil in a large frying or cast iron skillet
You should use about 1 tablespoon of oil per fillet. Pour it into a large frying or cast iron skillet and heat it over medium-high heat.
It is possible to use any type of oil characterized by a high smoke point, including that of grape seeds, extra virgin olive oil and sunflower seeds
Step 7. Fry the perch on its side
Once the oil has been heated (it should be ready once it starts to sizzle), drop the fillets into the pan. Check them often, especially if you put them to cook at different times. The underside will be ready once it has taken on a slight golden color.
Step 8. Turn the fish with a spatula
Gilded the underside, turn the perch. Use a large spatula to be able to place it well under the fillet and turn it over. Once it is golden on the other side as well, you can take it out of the pan.
Cooking should take about 2 minutes per side
Step 9. Drizzle the fillets with lemon juice
If you fried the fish using a cast iron skillet, you can serve it directly inside. Just make sure you put it on a trivet when you bring it to the table. If you used a frying pan, carefully remove the fish using a spatula. Garnish the fillets with the juice of half a lemon.
Leftovers can be stored for up to 3 days in the fridge
Method 2 of 3: Bake the Perch in the Oven
Step 1. Preheat the oven to 250 ° C
Fish requires a high temperature for baking, so it can cook completely before it burns. Being quite a high temperature, the oven will take some time to heat up, so be sure to turn it on before preparing the fish.
Step 2. Prepare the upholstery
In a small bowl, mix 2 tablespoons of breadcrumbs, 1 tablespoon of grated Parmesan, 1 tablespoon of paprika and 1 teaspoon of dried basil. You can slightly change the doses according to your preferences. If you use less paprika, the final taste will have fewer smoky notes.
Step 3. Brush the butter over the fillets
Melt 1 tablespoon of butter in a microwave-safe bowl. Once melted, brush it on both sides of each fillet. Don't have a brush? Pour a little butter on each side of the fillet and spread it out with your fingers.
Step 4. Dip the fillets in the breadcrumbs
Press one side of the fillet into the breadcrumbs. Then, turn it over and press it on the other side. Beat it gently to remove excess. Repeat with the other fillets.
Step 5. Spread the fillets on a greased baking sheet
You can grease a baking sheet with cooking spray, butter, or an oil of your choice. Place the fillets after preparing it. Try not to let them touch each other. If they touch each other, they may not cook evenly.
Step 6. Bake the fish uncovered for 10 minutes
Once 10 minutes have passed, you can check the fillets. If they are ready, they will fall apart if you try to pass the prongs of a fork over the surface. If they don't flake, bake them at 2-minute intervals until cooked through.
Place the leftovers in an airtight container. You can keep them for up to 3 days in the fridge
Method 3 of 3: Boil the Perch
Step 1. Put the seasonings in the pot you will be boiling the fish in
There are several types of toppings that are tasty and simple to make. For example, you could use onion or leek, lemon juice, salt and pepper. Take a medium-sized leek or onion, julienne or finely chop it and put it in the pot. Add 2 strips of lemon zest. Season with salt and pepper.
Step 2. Bring 500ml of water to a boil
Boil the water. Once it comes to a boil, cover the pot and simmer for 20-30 minutes.
Step 3. Cook the fish
Set the heat to low, then add one fillet at a time. If the water does not cover the fish by at least two-thirds, it incorporates more liquid.
Step 4. Put the lid on the pot
After you have cooked the fish, cover the pot and bring the water back to a boil. Turn off the gas once it starts boiling again.
Step 5. Steam the fish for 7 to 10 minutes
Leave the lid on the pot after turning off the heat. Steam the fish for 7 to 10 minutes. It will be ready once it has acquired a dull white color, without any transparency.
Step 6. Remove the fillets from the water
Remove the fish from the water using a slotted spoon. Be careful during this step. Keep in mind that the fish will be quite tender and could break very easily. Serve and season with a drizzle of olive oil or a few drops of lemon juice.
