• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. For Potato salad and salad dressing, mix all the salad dressing ingredients together and set aside.
  2. Mix the potatoes, cauliflower, radish and sugarsnap peas together.
  3. Toss the vegetables and the sauce together. Keep the salad in the fridge for 15 minutes.
  4. Perch fillets: Locate the pin bones by running your fingertips over the fillet. Use the tweezers to pull the bones out.
  5. Season the fillets with salt and white pepper.
  6. Coat the fillets with the egg, followed by the breadcrumbs.
  7. In a pan, melt some butter, then add the fillets and pan-fry till they become golden brown.
  8. Drain the fillets on a paper towel to remove the excess oil from the fillets and ensure it stays crispy.
  9. Serve the crispy white fish fillets with the summer potato salad.
  10. Garnish the dish with salmon egg roe.
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