Pike perch in walnuts and zest

Description

This predatory fish is used in the cuisine of many countries - the white, tender, lean meat of pike perch is very much appreciated, and you can cook it in a variety of ways.

Cooking

Step 1

Wash the lemon and wipe dry. Using a grater with a container, remove the zest from half a lemon. Squeeze juice from the pulp.

Step 2

Crush the nuts in a mortar or chop in a blender. Add breadcrumbs and crushed nuts to the grated zest. Mix. * Breadcrumbs can be bought at the store or you can make your own. To do this, grate white bread on a fine grater, put the resulting crumb on a dry baking sheet in a very thin layer and dry it in an oven preheated to 180-200ºС for 5-7 minutes.

Step 3

Rinse pike-perch fillet under running water, pat dry and sprinkle with lemon juice. Grate with salt and pepper.

Step 4

Beat eggs until smooth, season lightly with salt and pepper. Pour the walnut-lemon breading into a flat plate.

Step 5

Lay the fillet on a baking sheet. Pour the flour into a special flour sieve. Sprinkle the fish with flour on both sides, leave for 5 minutes.

Step 6

Dip the fillet sprinkled with flour first into the eggs, then into the breading, press it to the breading with your hands. Heat vegetable oil in a frying pan. Fry the fish in it for 4 minutes. from each side.