Recipe Ingredient
- Fried Fish:
- 5 perch-fillets (or any other white fleshed fish)
- 2 eggs, beaten
- 4/5 cup of breadcrumbs
- Salt, to taste
- White pepper, to taste
- Potato Salad:
- 400g of boiled new potatoes, cut into quarters
- 1 cauliflower, boiled and cut into bite-size pieces
- 8 sugarsnap peas, cut into halves
- Garnish:
- 1-2 tbsp of salmon egg roe
- Salad Dressing:
- 1 tsp of Dijon country mustard
- 1/2 tsp of honey
- 2 tbsp of mayonnaise
- 5 tbsp of sour cream
- 1/2 tbsp of lemon zest
- 1 tbsp of chopped chives
- 1 tsp of horseradish
- Salt, to taste
- Sugar, to taste
Instructions
- For Potato salad and salad dressing, mix all the salad dressing ingredients together and set aside.
- Mix the potatoes, cauliflower, radish and sugarsnap peas together.
- Toss the vegetables and the sauce together. Keep the salad in the fridge for 15 minutes.
- Perch fillets: Locate the pin bones by running your fingertips over the fillet. Use the tweezers to pull the bones out.
- Season the fillets with salt and white pepper.
- Coat the fillets with the egg, followed by the breadcrumbs.
- In a pan, melt some butter, then add the fillets and pan-fry till they become golden brown.
- Drain the fillets on a paper towel to remove the excess oil from the fillets and ensure it stays crispy.
- Serve the crispy white fish fillets with the summer potato salad.
- Garnish the dish with salmon egg roe.
