Sea bass with asparagus and crispy shallots

In addition to fried shallots, this dish can be accompanied by boiled potatoes or mashed potatoes.

Ingredients

• 4 small headless perch or 4 large fillets
• 200 g green asparagus
• juice and zest of half a lemon
• salt, freshly ground black pepper
• For a crispy shallot:
• 300 g shallots
• 1 tsp sweet paprika
• smoked paprika
• 800 ml deep fat oil

Directions

1. Peel the shallots and cut into thin rings. Combine flour with sweet paprika, salt and pepper liberally. Dip the shallots in the flour mixture as thoroughly as possible, separating the rings.
2. Heat the deep-frying oil to 160 ° C. Place the onion in the oil and fry until golden brown. Put the finished onion with a slotted spoon in a sieve over the paper towels. Sprinkle the hot onion with smoked paprika.
3. Peel the skin of the perch from the scales, gut the fish if necessary, salt and pepper on all sides.
4. In asparagus, break off the hard bottom of the stem, peel the stem, cut into 3-4 pieces.
5. Pour a few tablespoons of shallot oil into the pan, put the fish, fry on both sides until tender (whole fish about 15 minutes, fillet about 6 minutes).
6. In 3 min. until tender, put the asparagus in the pan. Drizzle fish and asparagus with lemon juice before serving, sprinkle with zest and more pepper. Serve sprinkled with fried shallots.