Pike perch in walnuts and zest

This predatory fish is used in the cuisine of many countries - white tender, lean pike perch meat is very much appreciated, and you can cook it in a variety of ways.

Ingredients

• lemon - 1 pc.
• flour - 100 g
• walnuts - 50 g
• vegetable oil - 4 tablespoons
• salt to taste
• bread crumbs - 50 g
• pike perch fillet - 4 pieces 180 g each
• bell pepper - to taste
• eggs - 2 pcs.

Directions

1. Wash the lemon and wipe dry. Using a grater with a container, remove the zest from half of the lemon. Squeeze juice from the pulp.
2. Crush the nuts in a mortar or grind in a blender. Add breadcrumbs and crushed nuts to the grated zest. Mix. * Breadcrumbs can be purchased at the store or made by yourself. To do this, grate white bread on a fine grater, put the resulting crumb on a dry baking sheet in a very thin layer and dry in an oven preheated to 180-200 ° C for 5-7 minutes.
3. Rinse the pike perch fillet under running water, dry and sprinkle with lemon juice. Rub with salt and pepper.
4. Beat eggs until smooth, lightly season with salt and pepper. Pour the lemon-nut breading into a flat plate.
5. Place the fillets on a dough sheet. Pour flour into a special flour sieve. Sprinkle the fish with flour on both sides, leave for 5 minutes.
6. Dip the fillet sprinkled with flour first in the eggs, then in the breading, press it with your hands to the breading. Heat vegetable oil in a skillet. Fry the fish in it for 4 minutes. from each side.