Pike perch in batter - the most delicate appetizer for a large company

Pike perch is a fish remarkable for its gastronomic qualities.
It can be prepared in many ways. It is tasty in a variety of forms; it is prepared fried, boiled, in batter, and even dried for beer. How would you prefer to cook pike perch?

Pan fry 45%, 175 votes
175 votes 45%
175 votes - 45% of all votes
Bake or stew 32%, 125 votes
125 votes 32%
125 votes - 32% of all votes
Smoke 10%, 40 votes
40 votes 10%
Read also: Red fish dishes: recipes with photos
40 votes - 10% of all votes
As first courses 5%, 21 votes
21 votes 5%
21 votes - 5% of all votes
Salt and pickle 4%, 15 votes
15 votes 4%
15 votes - 4% of all votes
Other 3%, 12 votes
12 votes 3%
12 votes - 3% of all votes

Total votes: 388

22.07.2020

Pan fry 45%, 175 votes
175 votes 45%
175 votes - 45% of all votes
Bake or stew 32%, 125 votes
125 votes 32%
125 votes - 32% of all votes
Smoke 10%, 40 votes
40 votes 10%
40 votes - 10% of all votes
As first courses 5%, 21 votes
21 votes 5%
Read also: Pollock in mayonnaise with onions and carrots in a frying pan - 3 step-by-step recipes with photos
21 votes - 5% of all votes
Salt and pickle 4%, 15 votes
15 votes 4%
15 votes - 4% of all votes
Other 3%, 12 votes
12 votes 3%
12 votes - 3% of all votes

Total votes: 388

22.07.2020

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Pike perch cheeks in beer batter

This fish has a very delicious part of the fillet - its cheeks. They are especially tasty in individuals weighing over 2 kg. And the batter for such a dish is prepared with light beer.

Ingredients:

pike perch cheeks - 500 g
light beer - 200 ml
flour - 4 tbsp. l
egg - 2 pcs
salt, pepper - to taste

Lightly salt the pike perch cheeks and leave in a bowl in the refrigerator while the batter is prepared.

It is prepared in a separate bowl. Using a whisk or mixer, beat eggs with salt and pepper. They are added to taste. After this, add flour to the bowl with beaten eggs, continuing to beat.
Afterwards, the dough is diluted with light beer to the desired consistency. The dough should turn out similar to that from which pancakes are made. In beer batter this delicacy will acquire a unique aroma.
After this, each cheek is dipped in batter and fried in well-heated vegetable oil in a deep saucepan. Fry until golden brown. You can serve this dish with sour cream sauce. Thick sour cream is seasoned with a mixture of herbs, a small clove of garlic is added.

The calorie content of this dish is 775 kcal; fat 11.7; carbohydrates 42; proteins 106

Fried mackerel “Goldfish”

Category: Hot dishes Fish and seafood dishes Hot fish dishes

We all already know the tale about the fish! Feel free to make a wish for her! The fish will make any dream come true! This is why I love fish so much! I also love that he always helps us out! It decorates the table so beautifully and easily! The dishes immediately blossom, it is impossible to refuse..! We are invited to sample, let's enjoy the taste..! Let me remind you of the recipe, friends, I made mackerel on a whim... The batter made such a marinade..! That each of us fell in love with this fish..! Very juicy! Very tender! The crust is crispy..! It's good for everyone to eat! The fish is real..! Help yourself to your health! And don’t be shy about your wishes! The fish will do everything for you! Delicious, festive food!

Pike perch cheeks in sour cream sauce

Every housewife knows a step-by-step recipe for preparing such a dish, but every cook has her own subtleties and secrets.

Ingredients:

fillet (cheeks) - 300 g
sour cream - 100 gr
cheese -100 gr
butter - 1 tbsp. l
salt, pepper - to taste

This dish is prepared in 30-45 minutes.
Calorie content 650 kcal; fats 45; proteins 52; carbohydrates 3.5. Step-by-step recipe for preparing pike perch fillet in batter.

Rinse the cheeks or finished fillets, cut into small pieces, well and then dry with a paper towel, removing excess moisture.
Place the fish in a deep frying pan or saucepan and cover with cold water, salting it first. There should be enough water to lightly cover the fish pieces. Cook for 5-7 minutes.
Place the fish in a colander and allow excess moisture to drain.
Melt the butter in a deep frying pan or saucepan and lightly fry the boiled fish.
Then add sour cream, salt and pepper. Stir and simmer over low heat for 5-7 minutes.
Grate the cheese on a fine grater and add to the battered pike perch. Simmer for another 3-5 minutes.

The fish according to this recipe turns out tender, rich in creamy taste. It simply melts in your mouth like the most delicious delicacy. Even a photo of this dish can cause an unprecedented appetite.

Advice from professionals

What kind of dough will make pike perch fillet soft and preserve its taste? We reveal culinary secrets:

The main problem that awaits the housewife is the batter. It should be light, with bubbles. There are a couple of ways to prepare it this way: add baking powder or sparkling water to the batter. The temperature of the oil is important for frying the batter. You need to heat it to 180-185;
Oil for frying must be taken in large quantities, so in all recipes we recommend affordable sunflower oil;
When choosing potatoes for batter, opt for non-crumbly varieties;
It is better to use premium flour, which must be sifted.

The most important secret: the ingredients must be cold and the fish dry. It is necessary to keep the flour in the cold for 15 minutes, and dry the fillets with napkins.

Pike perch cheeks with cheese

This dish is in many ways reminiscent of Italian pasta with seafood, but instead of seafood they use pike perch cheeks. It will not be difficult to follow this recipe step by step, and the result will amaze any gourmet.

Ingredients:

pike perch – 500 gr
cream - 1 tbsp
spaghetti - 300 gr
cheese - 200 gr
butter - 50 g
spices, salt, pepper - to taste
olives

To prepare this dish you need fried pike perch.

Fillet or cheeks are fried in a small amount of vegetable oil, you can use olive oil. Add salt, pepper, aromatic herbs, spices and cream and simmer for 10-15 minutes over low heat.
Meanwhile, boil the spaghetti until done. Grate the cheese on a fine grater.
Combine spaghetti and sauce, add grated cheese, cover everything with a lid. Simmer for 2-3 minutes.

Even a photo of such pasta whets your appetite. And the calorie content will be 2773 kcal, where there are 223 carbohydrates; fat 124.2; proteins 186.

Ingredients:

How to cook pike perch in batter

We clean the pike perch from scales, gut it, remove the head and fins.

Then we cut along the back, remove the spinal bone, we will get 2 pieces of fillet.

Now place the fillet skin side down and use a thin long knife to remove the skin.

Cut the skinless fillet into pieces of the size you need, I cut them into cubes.

Then put the pieces in a plate, add salt and pepper, mix well and set aside.

Let's make the batter. Break the eggs into a deep plate.

Shake with a fork and add flour.

Mix well, add half a glass of water, add salt and whisk well until smooth.

Place a liter saucepan on the stove, pour in vegetable oil and heat.

Sprinkle the fish pieces with a spoon of flour and mix.

Dip the fillet pieces into the batter.

Place in hot oil and fry on both sides until cooked.

Place a couple of paper napkins on a plate and place the finished fish.

This fish with sauce is very tasty. For the sauce we need: a few sprigs of dill, half a small fresh cucumber, 3 tablespoons of mayonnaise and a clove of garlic.

Place in a blender bowl.

Grind until smooth.

Serve pike perch in batter with sauce.

Bon appetit

Learning to select and prepare fish

Pink salmon in cream sauce, baked in the oven, slow cooker, or in a frying pan. recipes with mushrooms, pasta, vegetables

Why do many housewives like to cook pike perch? Firstly, it has tender meat with great taste. Secondly, this fish has few bones. Thirdly, pike perch practically does not emit a specific fishy smell. And most importantly, this fish belongs to the category of dietary products.

Rules for choosing pike perch carcasses:

If you plan to bake fish, choose small carcasses. The rule is simple: baked pike perch will be juicier the smaller its size.
For a festive feast, buy a large fish. It is better to bake it with filling.
High-quality pike perch does not emit an unpleasant fishy odor.

Stages of preparing fish:

Clean the pike perch carcass, carefully rip open its belly and clean out the insides.
Remove the gills from the head.
Rinse the pike perch with ice water. Dry the fish with a towel.
Rub the dried pike perch carcass with dried herbs, salt, and sprinkle with lemon juice. Leave the fish to marinate for thirty minutes.
Then follow the chosen recipe.

Other batter recipes

The key to deliciously cooked fish is the right batter.

It is very important to maintain the correct viscosity of the dough

The density of the mass is determined by dipping a spoon into the mixture. If the spoon is not visible through the batter, and the mass flows evenly from the spoon, it means it’s ready.

Beer house in French

The authors of this wonderful batter were the French. They were the ones who came up with the idea of adding ice-cold beer to flour. The end result is a lacy, crispy shell. It is better to use light beer, because... dark ones may taste bitter.

Ingredients:

2 fresh eggs,
1 tbsp. cold beer,
1 tbsp. white flour,
1 chip curry,
1 tbsp. sunflower oil,
0.5 tsp sea salt.

Separate the yolks and whites and cool the latter. Add vegetable oil, yolks and spices to a bowl with sifted flour. Gradually pour cold light beer into the resulting dough and stir the mixture with a whisk.

Beat the whites into a dense mass, carefully fold them in until smooth.

On mayonnaise

This recipe excludes flour, so the total calorie content of the fish in batter will decrease.

Ingredients:

2 chicken eggs,
2 tbsp. mayonnaise sauce,
a little salt and spices.

Preparation: Break the eggs into a bowl, add salt and beat lightly. Place the sauce in a second bowl and add the egg mixture in portions. Mix everything until smooth. The result should be a mixture similar to a raw omelette.

The main thing in this recipe is to maintain the proportion: for 1 egg add 1 tbsp. l. sauce.

The fish will turn out very tasty with a thin crispy crust.

On kefir

It is ideal for low-fat varieties of sea or river fish. The lactic acid product in the breading perfectly softens the fleshy part of the fish, making it tender and juicy.

How to prepare a lush batter for fish with mayonnaise

Ingredients:

100 g cold kefir,
2 testicles,
1.5 tbsp. wheat flour,
1 pinch each of salt, dried dill and black pepper.

Preparation: Whisk the egg and salt. Add well-chilled kefir with spices and mix everything again.

Add flour to the liquid base in portions, whisking constantly to prevent lumps from forming.

Before using, keep the mixture in the refrigerator for 40 minutes.

With vodka

Breading with vodka will help make the fish truly tender and soft. During the heat treatment, all the alcohol will evaporate, forming a delicate, crispy shell.

Ingredients:

1 chicken yolk,
50-100 g flour,
20 g vodka,
some spices and water.

Preparation: Break the salted yolk with a fork, then pour in cold alcohol, season everything with spices to taste.

Now literally add flour one spoon at a time, mixing everything thoroughly with a whisk. If the mass turns out to be thick, dilute it with cold water.

On mineral water

Fish in such a “coat” will turn out very tender, airy, and the crust will melt in your mouth.

Add the flour carefully, moving from the edges to the center.

Ingredients:

1.5 tbsp. white flour,
4 chicken eggs,
0.5 tbsp. fresh cold milk,
0.5 tbsp. mineral water,
1 tsp sweet sand,
0.5 tsp table salt,
a little spice.

Separate the whites separately and the yolks separately. Grind the yolks with salt and sugar. Season to taste with spices, pour in mineral water with milk. Mix everything well, add well-beaten whites.

Add flour in parts to the fluffy mass. When we achieve the desired homogeneity and density, you can start cooking the fish.

Lactic

The result is a tender, very tasty shell for the fish.

Preparation: Pour a glass of milk into a bowl, break 3 eggs, beat thoroughly with a whisk. Salt the mixture, season with pepper and your favorite fish spices. Mix in flour in portions until a creamy consistency is obtained.

Cooking rules

To maximize the taste of the dish, you need to take into account some rules for preparing fish in batter:

give preference to low-fat varieties of fish with a minimum amount of bones,
You can cook not only fillets in batter, but also milk,
products for liquid breading are taken directly from the refrigerator,
the consistency of the dough should be medium so that the batter does not flow around and disintegrate during frying,
best suited for fish: coriander, dill, turmeric, basil, fennel, nutmeg and thyme,
Before frying, fish fillets are thoroughly dried so that the batter does not drip from the pieces.

Fish in batter is a universal recipe suitable for all occasions. You can experiment with it and get completely new recipes. And the result will always be the same - satisfied and well-fed guests.

Filleting pike perch

Cutting medium-sized pike perch into fillets may be necessary in some cases for preparing certain dishes in which bones and other inedible parts of pike perch would be completely unwelcome (for example, such dishes include the recipe for battered pike perch described here). Well, the process of preparing small pike perch on fillets looks something like this.

All pike perch intended for filleting are thoroughly cleaned of scales, gutted, washed with water, then from the head of the fish, moving the knife along the ridge to the tail,

cut off the first fillet along with the skin, and put it aside for a while,

Next, cut off the second fillet in the same way,

we get two fillets and this wonderful preparation in the form of a head, ridge and tail for a very tasty and rich fish soup (don’t forget to remove the gills!),

Now from each fillet you need to cut off the rib bones along with the side fins,

Fillet with rice and eggs

It is true what they say: for humans, Mother Earth is the breadwinner, and nature is the protector. The main thing is to choose the right addition to the pike perch from other ingredients that suit your taste.

We suggest you try to cook: pike perch fillet baked with rice and eggs, cook step by step.

Dish weight: 100 grams; Calorie content: 142.1 kcal;

Proteins: 12.3 g.

Fat: 5 g.

Carbohydrates: 10.2 g.

You need to spend 15 minutes to prepare food, 20 minutes for rice and egg casserole, and 30-35 minutes for fish.

Ingredients:

one kilogram of pike perch fillet;
150 grams of long grain rice (any manufacturer);
3 eggs each (boiled and raw);
4 tablespoons butter (any percentage of fat content);
100 grams of vegetable oil;
one lemon;
2 tablespoons each: flour and breadcrumbs (without a slide);
60 grams of chopped dill;
half a teaspoon of turmeric;
to taste: salt and ground black pepper.

The very first thing you need to start with is rice and egg casserole.
Long grain rice: Boil until half cooked. Rinse and salt.
Peel the boiled eggs and cut into small pieces.
Pour into a plate: half-cooked rice, chopped dill, chopped eggs and butter. Add salt, pepper, turmeric and fresh eggs to your taste. Mix all ingredients well. Bake the casserole for 20 minutes.
Before cooking, pike perch fillet should be marinated for ten minutes: add salt and pepper, sprinkle with squeezed lemon juice. Then roll in flour and breadcrumbs, spread evenly into a mold heated with sunflower oil. Bake in the oven, turning the temperature up to 180 degrees, for 30-35 minutes.

When serving, combine the pike perch with the casserole and sprinkle with herbs.