Breaded pike perch in vinegar marinade
One easy way to prepare pike perch fillets is to bread the fish in flour, egg, fry, and marinate for 12-24 hours before eating.
Preparation time: 30 minutes, plus marinating time
Level: Easy
Quantity: 1.5 kg marinated fish
Ingredients:
About 1.5 kg pike perch fillets, cut into strips about 3 cm wide
2 eggs for breading
3 tbsp flour for breading
Cooking oil for frying
Sea salt and ground pepper for seasoning
Cooking oil for frying
Marinade:
800 ml of water
6 tbsp 30% vinegar
10 grains of black pepper
10 grains of allspice
4 bay leaves
5 tbsp sugar
1 tbsp salt (can be added if you want a saltier marinade)
6 small, thin carrots, sliced
2 medium onions, sliced
Preparation:
- Cut the pike perch fillets into strips about 3 cm wide, season with sea salt and black pepper.
- Heat the cooking oil in a pan over medium heat. Bread the fish pieces in flour and egg and fry until golden brown on all sides. Set aside.
- While the fish is frying, prepare the marinade. Slice the onions and carrots, bring the water to a boil in a pot, add the bay leaves, pepper, and allspice, onions and garlic, sugar, salt, and vinegar.
- Boil the marinade for about 5-7 minutes, layer the fried pike perch fillets with the carrots and onions in a bowl, and pour over the hot marinade. Leave to stand at room temperature for 12-24 hours or in the cold for 24 hours.
Eat the marinated fish with bread or serve it with salads at a party.
Ready!!
