Pan-Fried Perch in Radish Sauce
A simple recipe — and all the more delicious for it!
AnnaSer
Recipe author
Pan-Fried Perch in Radish Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 73 %
16 g
Fats 23 %
5 g
Carbohydrates 5 %
1 g
106 kcal
GI:
100
/
0
/
0
- Last weekend my husband went fishing and came home with a couple of pounds of small perch. The first thing I wanted to do was fry them, because to my mind that's when they taste best. So let me share my recipe for pan-fried perch. Start by rinsing the fish well and cleaning them: pull out the guts, cut off the heads if you like, and scale them. Then salt the fish all over to taste and let them sit in the fridge to take on the salt for about 2 to 3 hours.
- After that, rinse the salt off the fish and pat them dry. Now grate the ginger, squeeze in the juice of one lemon, grate the white radish on the fine side of a grater, and pour in the soy sauce. Stir everything together well. Dip each fish in the mixture, then fry on both sides over medium heat. Once all the fish are done, transfer them to a platter, spoon the remaining sauce over the top, and serve hot. Enjoy!
Caloric content of the products possible in the composition of the dish
- Hot smoked sea bass - 175 kcal/100g
- Boiled sea bass - 112 kcal/100g
- Fresh sea bass - 117 kcal/100g
- Sea bass stewed - 120 kcal/100g
- Fried river perch - 180 kcal/100g
- Baked river perch - 103 kcal/100g
- River perch - 109 kcal/100g
- Fresh river perch - 82 kcal/100g
- Stuffed river perch - 130 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Soy sauce - 51 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- White radish - 21 kcal/100g
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