4 pike-perch (14 oz each), salt, 1 potato, 4 oz flour, 1 heaping teaspoon sweet paprika, 1 heaping teaspoon ground black pepper, 1 lemon
to deep-fry the fish:
ample amount of oil
8 sour cherries
Remove the scales of the fish. With a sharp knife open the belly, remove the innards, the gills and the eyes as well. Cut the fringes of the fins a bit with scissors. Wash them in cold water repeatedly, pat dry then make incisions 1” apart. Rub with salt inside and out then put into the refrigerator for an hour. Very carefully open the mouth of the fish and wedge in a quarter of a potato. Take the head and the tail of the fish, bend into a C-shape and push a thin skewer through the neck and the tail to secure the shape, tying with a string if necessary. Mix the flour, pepper and paprika, coat the fish with the mixture. Pour oil into a frying pan large enough to hold the fish with room to turn them over. Heat until medium hot, place in the fish. Fry them 5-8 minutes on each side, uncovered. Carefully remove them, and place them on a paper towel to remove the excess oil. Before serving replace the potato with lemon wedges, arrange them on a plate, garnish with potato with parsley. Place a sour cherry on the eye sockets for decoration. Offer this dish with tartar sauce.
– Slice this very decorative dish at the table only.
Preparation time: 40 minutes + marinading time
One serving: 1306 kJ/311 kcal