Ingredients:

For the Fried Pike Perch:

• Pike perch fish – 3 kg (cleaned and filleted)
• Wheat flour – 4 tablespoons
• Corn flour – 4 tablespoons
• Smoked paprika – 2 teaspoons
• Bavarian mustard – 2 teaspoons
• Vegetable oil – 300 ml (for frying)
• Salt and pepper – to taste

For the Vegetable Salsa:

• Tomatoes – 2-3, diced
• Sweet pepper – 1, diced
• Hot pepper – 1, finely chopped
• Garlic – 4-5 cloves, minced
• Fresh dill and cilantro – 30 g, chopped
• Salt and pepper – to taste

Step-by-Step Instructions:

Step 1: Prepare the Pike Perch

1. Clean the Fish: Start by cleaning and filleting the pike perch, if it hasn’t been done already. Remove any bones and pat the fillets dry with paper towels.
2. Season the Fish: In a small bowl, mix the Bavarian mustard with a little salt and pepper. Rub the mustard mixture evenly over the fish fillets. Let the fish marinate for 15-20 minutes to allow the flavors to penetrate.

Step 2: Make the Coating for the Fish

1. Prepare the Flour Mixture: In a shallow dish, combine 4 tablespoons of wheat flour, 4 tablespoons of corn flour, 2 teaspoons of smoked paprika, and a pinch of salt and pepper. Stir the mixture well to combine.
2. Coat the Fish: Dredge each pike perch fillet in the flour mixture, ensuring the fish is fully coated on both sides. Shake off any excess flour.

Step 3: Fry the Fish

1. Heat the Oil: In a large skillet or frying pan, heat 300 ml of vegetable oil over medium-high heat. The oil should be hot but not smoking—around 180°C (350°F) is ideal for frying.
2. Fry the Fish: Fry the fish fillets in batches, making sure not to overcrowd the pan. Fry each side for 4-5 minutes, or until golden brown and crispy. The fish should be cooked through and flaky.
3. Drain the Fish: Once fried, transfer the fish to a plate lined with paper towels to drain excess oil. Keep the fish warm while you prepare the salsa.

Step 4: Make the Vegetable Salsa

1. Prepare the Vegetables: Dice the tomatoes and sweet pepper, and finely chop the hot pepper. Mince the garlic cloves.
2. Combine the Ingredients: In a medium bowl, combine the diced tomatoes, sweet pepper, hot pepper, minced garlic, and chopped dill and cilantro. Stir well to mix.
3. Season the Salsa: Add a pinch of salt and pepper to taste, adjusting the seasoning according to your preference. Let the salsa sit for 5-10 minutes to allow the flavors to meld.

Step 5: Serve the Pike Perch

1. Plate the Fish: Place the crispy fried pike perch fillets on a serving platter.
2. Top with Salsa: Spoon the fresh vegetable salsa over the fried fish or serve it on the side as a refreshing accompaniment.
3. Garnish and Enjoy: Garnish with additional fresh herbs if desired and serve immediately while the fish is still hot and crispy.

Cooking Tips:

• Frying Temperature: Ensure the oil is hot enough before frying to get a crispy texture. If the oil is too cool, the fish may absorb too much oil and become greasy.
• Flour Mix: The combination of wheat and corn flour gives the fish a crispy texture with a slight crunch. You can experiment with different ratios of flours or even add breadcrumbs for extra crunch.
• Marination: Letting the fish marinate with the mustard enhances the flavor, but if you’re in a hurry, you can reduce the marination time to 10 minutes.
• Herbs: Feel free to use other herbs like parsley or basil in place of cilantro and dill if you prefer. Fresh herbs add brightness to the dish and balance the richness of the fried fish.

Storage:

• Refrigeration: Store any leftover fried fish and salsa in separate airtight containers in the refrigerator for up to 2 days. Reheat the fish in a hot oven to keep it crispy.
• Freezing: It’s not recommended to freeze the fried fish as the texture may become soggy when thawed.

Nutritional Facts (Per Serving, Based on 6 Servings):

• Calories: 450-500 kcal
• Protein: 35-40 g
• Fat: 25-30 g
• Carbohydrates: 20-25 g
• Fiber: 3-4 g
• Sodium: 600-700 mg

Pike perch is an excellent source of lean protein, and the addition of fresh vegetables makes this dish a nutritious and balanced meal. The use of mustard and smoked paprika gives the fish a bold flavor while keeping it light and healthy.

Frequently Asked Questions (FAQs):

1. Can I use a different type of fish? Yes, you can use other types of firm white fish such as cod, haddock, or tilapia. Just be sure to adjust the cooking time depending on the thickness of the fillets.

2. What can I serve with this dish? This dish pairs well with rice, roasted vegetables, or a light salad. You can also serve it with lemon wedges or a tangy yogurt-based sauce for added freshness.

3. Can I grill the fish instead of frying it? Absolutely! You can grill the fish fillets for a healthier option. Just brush the fillets with a little oil before grilling to prevent sticking.

4. How can I make the dish spicier? If you like your food spicy, you can add more hot pepper to the salsa or even sprinkle some chili flakes into the flour mixture for the fish.

5. Can I prepare the salsa ahead of time? Yes, the vegetable salsa can be prepared a few hours ahead and stored in the refrigerator. Just give it a stir before serving to redistribute the flavors.

Conclusion:

Fried Pike Perch with Mustard and Vegetable Salsa is a fantastic recipe that delivers both flavor and texture. The crispy, flavorful fish combined with the fresh and zesty vegetable salsa makes this dish not only satisfying but also vibrant and healthy. Whether you’re cooking for a family dinner or hosting guests, this dish is sure to impress with its balance of smoky, tangy, and savory flavors. The flexibility of the recipe allows you to experiment with different fish and spices, making it a versatile addition to your meal rotation. Enjoy this delicious and nutritious meal, and savor the combination of crispy fish and refreshing salsa!