Pike Perch in Potato Parmesan Crust

Rating: 3.05 / 5.00 (42 Votes)

Total time: 1 hour

Servings: 4.0 (servings)



For the pike perch in potato-parmesan crust, it is best to let the fish fillets thaw overnight.

The next day, rinse, pat dry, sprinkle with lemon juice and season with salt and pepper.

Peel potatoes, grate and mix with Parmesan cheese. Beat eggs with milk. Dredge the fish fillets first in flour, then through the eggs and finally in the potato-parmesan mixture. Press the potato mixture firmly into the fish. Heat the oil in a frying pan and fry the fish fillets until crispy.

If necessary, drain the pike perch in potato-parmesan crust on some kitchen paper and serve.

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