Serbian pike-perch

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Portionen: 4

  • 700 g Pike-perch filet
  • 150 g Flour
  • 4 pieces Potatoes (large)
  • Peanut oil
  • Lemon slices (as garnish)

paste:

  • 1 tbsp Paprika powder
  • 1 tbsp Tomato paste
  • 1 tbsp Chili paste
  • 1 tbsp Salt
  • Ground pepper
  • 1 piece Lemon (juice)
  • 3 cl Worcester sauce
  • 1 clove Garlic

Using a pestle and mortar, mash all the paste ingredients into a thick paste. Wash the fillets and pat dry with some kitchen paper. Cut into pieces and, using a razor blade or sharp knife, cut slits about 5 mm deep into the skin. Rub the paste well into the fillets on both sides.
Peel the potatoes and cut into pencil-like strips. Heat the peanut oil (at about 170 °C) and fry the potatoes a golden brown. Remove, and drain on kitchen paper. Keep warm.
Take the fillets and lightly dredge in the flour. Shake off excess flour, and fry for about 5–6 minutes until golden brown. Remove, and drain well. Serve with the potatoes on warmed plates, and garnish with lemon slices.

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Kommentare3

Serbian pike-perch

  1. ressl
    ressl kommentierte am 14.02.2015 um 18:14 Uhr

    lecker

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  2. zuckermaus0028
    zuckermaus0028 kommentierte am 08.02.2015 um 18:05 Uhr

    lecker

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  3. Yoni
    Yoni kommentierte am 12.09.2014 um 12:47 Uhr

    sehr gut

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