Fried Pike-Perch Recipe – Hungarian Special
Fried Pike-Perch is a classic Eastern European seafood dish known for its delicate flavor, tender white flesh, and crisp golden crust. Lightly floured and pan-fried in butter or oil, this mild freshwater fish stays juicy inside while developing a perfectly crisp exterior. Simple yet elegant, pan-fried pike-perch pairs beautifully with potatoes, fresh salad, and a squeeze of lemon, making it ideal for quick weeknight meals or refined home dining.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
Fried Pike-Perch Ingredients:
- 500–600 g pike-perch fillets
- Salt to taste
- Black pepper to taste
- 1 tbsp lemon juice
- 1/2 cup flour (for coating)
- 2–3 tbsp butter or vegetable oil
- 1 clove garlic, lightly crushed (optional)
- Fresh dill or parsley for garnish
- Lemon wedges for serving
Fried Pike-Perch Instructions:
Pat the fish fillets dry using paper towels.
Season both sides with salt, black pepper, and lemon juice.
Lightly coat the fillets with flour and shake off excess.
Heat butter or oil in a pan over medium heat.
Add garlic to the pan for aroma, then remove.
Place fillets in the pan and fry until golden on the first side.
Flip gently and cook the other side until flaky and cooked through.
Remove from heat and drain briefly on paper towels.
Garnish with fresh dill or parsley.
Serve hot with lemon wedges, potatoes, or salad.
Recipe Notes :
Make sure the fish fillets are completely dry before seasoning to achieve a crisp coating.
Always heat the pan well before adding the fish to prevent sticking.
Avoid overcrowding the pan so the fillets fry evenly and stay golden.
Butter gives richer flavor, while oil provides a lighter, crisper finish.
A light splash of white wine after flipping adds aroma without overpowering the fish.
