Ingredients:
- 1 kg zander or Balaton pikeperch (fogas), whole
- 3 tablespoons salt
- 1 potato (optional)
- 100 g plain flour
- 100 g cornflour
- 2 teaspoons ground paprika
- 1 litre sunflower oil
Method:
- Wash the cleaned fish, pat it dry and cut off the side fins. Score both sides every 1–2 cm, but not down to the backbone. Salt inside and out and leave to stand for 30 minutes.
- Mix the flours and paprika on a tray. Prepare another tray lined with kitchen paper for draining.
- You can put a piece of potato in the fish's mouth to keep it open while frying, but this is optional.
- Coat the fish in the flour mixture, then fry both sides in hot oil for about 5–7 minutes until golden brown and the flesh is tender.
- Take out the fish and place it on kitchen paper to drain.
- Serve immediately with a side dish of your choice. You can garnish with lemon or olives, but it is also lovely served simply.
Enjoy your meal!
