Sudak is a universal fish for cooking.It can be stuffed, baked, boiled. Simple in cooking and delicious turns pike perch fried. Recipes are very diverse. You can make fish fried portionwise with bones and skin, or prepare fillets and roll in breadcrumbs. A small fish is sometimes fried with whole carcass. We offer recipes to choose from.
Roasted pikeperch 
We start to cook fish in the simplest and most usual way. Ingredients:
- several fish;
- sunflower oil - about 50 ml;
- salt, flour.
Technology of preparation
Each carcass should be washed, cut fins,head, gutting, scraping scales. Cut the pike perch into portions. Prepare a bowl, pour into it about 100 grams of wheat flour, add a little salt. Stir. In a frying pan heat the vegetable oil. Each piece of fish roll in a mixture of flour and salt. Place on a hot frying pan. Fry for 5 minutes. Leave the lid open. Once a ruddy crust appeared on the fish, remove the frying pan from the heat, let it cool down for a bit (2-3 minutes, this will make it easier to turn pieces). Now turn the pike perch to the other side. Fire put just below average, cover the fish with a lid and fry for 10 minutes. If desired, you can add chopped onions. With it, fried pike perch will be especially good and fragrant. Serve ready fish with any side dish. An excellent option would be fried potatoes.
Pike-perch fried in batter 
The second simple recipe will be pike perch in batter. To do this, you need ready-made fish fillets. Ingredients:
- Ready-made fillets weighing 1 kg or whole carcass weighing 1.5 kg;
- egg chicken fresh - 2 pieces;
- ground pepper, salt;
- flour, vegetable oil.
Technology
Fried zander in batter is prepared as follows.Initially, you need to prepare the fish. If you took a fillet, it should be simply cut into small portions. If at your disposal was a whole fish carcass, you first need to clean and gut it. Then gently separate from the bones and spine. Sliced fillets of lemon juice and put on 15 minutes in the cold. During this time, cook the dessert. Eggs beat with salt, add 2-3 spoons of oil. Then, without stopping stirring, pour in the flour. Consistency should resemble liquid sour cream. Slice the fish into the batter and place on a pre-prepared frying pan with heated oil. Fry for a few minutes for each side. Once the fried pike perch has acquired a beautiful ruddy crust, remove the fish from the fire. You can serve the finished dish with tomato sauce, lemon wedges or tartar sauce.
Pike perch with walnut-garlic sauce 
Ingredients:
- pike-perch fillet weighing 0.5 kg;
- cheese - about 100 grams;
- walnuts - about 100 grams;
- fresh chicken egg - 1 piece;
- greens: branches of dill and parsley;
- garlic - 2-3 wedges;
- tomatoes and peppers - 1 piece each;
- flour, oil, salt and pepper (white or black).
Technology of preparation
Cut the fillets into small pieces.Chop the greens. Grind the nuts along with the garlic (you can use a blender). Whisk the egg, mix with the nut-garlic mixture. Add the pepper and salt. Stir. The sauce is ready. Cut the cheese into thin plates. Wash and cut the peppers and tomatoes. Piece a piece of cheese in a sauce, put on a fish fillet, on top - a slice of tomato and pepper. Cover with a second piece of fillet. Tie the thread not too tight. Roll the "sandwich" in flour and fry in hot oil. Then remove the thread and serve the dish to the table. Bon Appetit!
