Pike perch on a stick with tartar sauce
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Fish on a stick is a delicious and filling appetizer that's perfect for parties and easy to eat with your fingers. And if the fish is coated in crispy batter, be prepared for it to disappear quickly! Pieces of pike perch are threaded onto wooden skewers, dipped in a spicy lemon pepper batter, and deep-fried until golden and crisp, revealing juicy, tender fish underneath. Serve the pike perch on sticks with fish tartar sauce for dipping (mayonnaise mixed with pickle relish and lemon juice).
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 gr. pike perch fillet
- 1 cup flour
- 1 tbsp lemon pepper
- 0.5 tsp granulated garlic
- 0.5 tsp baking powder
- 1 tbsp vegetable oil + extra for deep frying
- 1 cup mayonnaise
- 1/3 cup pickled cucumber relish
- Juice of half a lemon + lemon wedges for serving
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Recipes with similar ingredients: fish fillet, tartar sauce, vegetable relish, lemon pepper, garlic granules
Cooking the dish according to the recipe:
- In a bowl, combine flour, lemon pepper, garlic, baking powder, and 0.5 teaspoon salt. Stir in 1 tablespoon vegetable oil, then 0.5-3/4 cup ice water and knead into a smooth dough. Refrigerate for at least 20 minutes.
- Meanwhile, prepare the sauce. In a bowl, combine the mayonnaise, relish, lemon juice, salt, and black pepper to taste.
- Heat 10-15 cm of vegetable oil in a deep saucepan to 190°C. Cut the fish into 8 pieces, approximately 4 x 11 cm in size. Thread each piece of fish onto a long wooden skewer. Season generously with salt and pepper.
- Dip the fish in the batter, turning to coat completely; let any excess batter drip back into the bowl. Carefully place the fish (skewers included) in the hot oil. Fry, turning with tongs, until golden brown and cooked through, about 6 minutes. Transfer to paper towels and season with salt. Serve with tartar sauce and lemon wedges.
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