Usuba
Pan-fried pike perch in Asian style
Pike perch fillet is marinated in soy sauce with ginger and spices, then breaded and deep-fried. The crispy coating contrasts with the tender fish meat. Served with an aromatic blend of pepper and salt.
- Total
- 25 min
- Standard serving
- 265.1 g
Ingredients
Total 9
Instructions
- 1
Step 1
Cut the pike perch fillet into portioned pieces without skin and bones. Mix soy sauce, vegetable oil, finely chopped ginger, ground allspice, and salt.
Place the fish pieces in the marinade and leave for 10–15 minutes.
- 2
Step 2
Remove the fish from the marinade. Coat each piece in flour, then brush with beaten egg and roll again in breadcrumbs.
Heat the pork fat and deep fry the pieces until golden brown.
- 3
Step 3
Place the cooked fish on a paper towel to remove excess fat. Cut into pieces and serve on a plate.
Mix ground allspice with salt and serve separately for sprinkling.
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