Fried perch fillets with leek cream are a fish main course that even skeptics, like children, will enjoy.
Perch is a lake fish with fleshy meat and a delicate flavor. The fillets are boneless and ideal for breading and frying as in this recipe, where the fried fish is paired with a tasty leek cream flavored with coconut milk and curry.
A recipe with a slightly exotic taste that is easy to prepare and can be on the table in less than 30 minutes.
If you’re looking for other ways to get children to eat fish, you should also try
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 525.59 (Kcal)
- Carbohydrates 35.31 (g) of which sugars 5.15 (g)
- Proteins 35.18 (g)
- Fat 27.00 (g) of which saturated 5.21 (g)of which unsaturated 18.40 (g)
- Fibers 3.68 (g)
- Sodium 1,663.34 (mg)
Indicative values for a portion of 249 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fried Perch Fillets with Leek Cream
- 1.3 lbs Perch fillets
- 3 cups leeks
- 2 eggs
- 3 tbsps coconut milk (unsweetened)
- 1/2 teaspoon curry
- as needed flour
- as needed breadcrumbs
- as needed peanut oil
- 1 tablespoon extra virgin olive oil
- as needed salt
Tools
- 1 Immersion Blender
Preparation of Fried Perch Fillets with Leek Cream
To prepare the fried perch fillets with leek cream, first wash the leeks, slice them, and let them soften for a few minutes in a pan with a drizzle of extra virgin olive oil. Season with curry, a pinch of salt, and coconut milk. Cook for about 10 minutes, then blend them to obtain a cream.
Cut the perch fillets into sticks about two fingers wide, then dry them well with paper towels, coat them in flour, then in beaten egg and finally in breadcrumbs, pressing with your hands to make the coating adhere well and removing excess breadcrumbs.
Fry the breaded perch fillets in plenty of hot peanut oil, browning them well on all sides for about 3 minutes. Drain the fried perch fillets on a sheet of paper towels to remove excess oil, then salt them and serve them hot and crunchy with the leek cream prepared earlier.
Tips
Did you know? When frying breaded foods with the classic egg and breadcrumb coating, never salt the egg, otherwise the coating will tend to come off during frying. It’s better to salt the food once cooked while it’s still hot and draining on the paper towel.
