12 perch fillets
2 level tbsp plain flour (All purpose)
salt and pepper
2 eggs, beaten
3/4 cup (110 g) dry breadcrumbs
1 stick (8 tbsp) 4 oz (112 g) butter
45 ml/3 tbsp cooking oil
lemon wedges to garnish
2 level tbsp plain flour (All purpose)
salt and pepper
2 eggs, beaten
3/4 cup (110 g) dry breadcrumbs
1 stick (8 tbsp) 4 oz (112 g) butter
45 ml/3 tbsp cooking oil
lemon wedges to garnish
for the marinade
1 spring onion, chopped
90-120 ml/6-8 tbsp olive oil
juice of 1 lemon
salt and pepper
90-120 ml/6-8 tbsp olive oil
juice of 1 lemon
salt and pepper
method
1. Make the marinade by combining all the ingredients in a shallow dish large enough to hold all the fish fillets in a single layer or just overlapping. Add the fillets, cover the dish and marinate for at least 1 hour.
2. Spread out the flour in a shallow bowl and season with salt and pepper. Put the beaten egg in a second bowl and the breadcrumbs on a sheet of foil. Drain the perch fillets, discarding the marinade. Coat the fish in flour, then in egg, and finally in breadcrumbs.
3. Melt the butter in the oil in a frying pan, add the fish and fry gently for 6-8 minutes, turning once, until evenly browned on both sides. Using a slotted spoon and a fish slice, transfer the fish to a warmed serving platter, garnish with lemon wedges and serve at once.
2. Spread out the flour in a shallow bowl and season with salt and pepper. Put the beaten egg in a second bowl and the breadcrumbs on a sheet of foil. Drain the perch fillets, discarding the marinade. Coat the fish in flour, then in egg, and finally in breadcrumbs.
3. Melt the butter in the oil in a frying pan, add the fish and fry gently for 6-8 minutes, turning once, until evenly browned on both sides. Using a slotted spoon and a fish slice, transfer the fish to a warmed serving platter, garnish with lemon wedges and serve at once.
serving amount
serves 6
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