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Zander on the skin crispy fried salmon fillet

The description is less to be understood as a recipe, but it should be a guide for fish fillets and fried crispy on the skin side. The development of a skin chip I described once before for a Halibut.

pike perch, Asian cucumber salad

perch fillet, celeriac puree, sugar snap peas

So , pike perch in this case. In my opinion this is a wonderful Fish with a beautiful skin. Which is one of my favorite fish. Sure, the description will work with any other fish fillet with skin as well. It even gluten-free - that later.

Zander crispy fried on the skin:
pikeperch
unflavored canola oil or other vegetable oil
sea salt
sugar
flour
Fleur de Sel
black pepper

The fish fillet with a paper towel pat dry. The skin-side control of dandruff. If scales are still present (the remains of poorly flaked fish) removed.

the fish bones on the flesh side to check. This one just drive along with the hand on the flesh side. The bones in the middle with a bone forceps, a normal tweezers, pliers - Remove no matter what. Should also be even fish bones on the side (do not stand so upright, but are rather flat), it is better to drive with such a thin knife and cut away.

The fish fillet then turn on the flesh side and cut into serving sizes. The skin cut several times. Heat the oil in a nonstick pan.

the fish pieces on the skin side with sea salt and some sugar to taste. Some flour on a plate, are fueling the circular plate to distribute the flour surface. The seasoned Fish pieces with the skin side to give the flour. Then tap off the excess flour. It should be dusted with flour really just tender.

the fish pieces with the skin side in the hot pan. The fish fillet pulls together now and bulges, and because of watery areas of the skin, because they are not fried. So, the fish must be pushed down. This can be done by hand with a spatula, or simply place a small pot on it. After a short time spans the skin and it is no longer a danger of an arch. Now the fish fry perfectly to the skin.

Once on the edge of the fish meat shows bright spots, the flesh side also Season with sea salt and some sugar. And turn the fish and fry on the flesh side.

Anyone who is unsure can, lift the fish with a spatula and feel that the skin is already crisp. Ideal for frying is a medium temperature. the fat is too cool, the skin is not cooking properly, the fat is too hot, burns the skin.

in celiac disease:
You can also cook the fish with gluten free flour. The processing is identical. Here you just have to be careful that the flour coating is very thin. The fish is not quite as crisp as with normal flour. But, it is very easy to achieve a good result, the guests also can serve without celiac disease. I eat it too, even if I have to give up gluten.

fried perch on the skin, snow peas