Perch fillet

Besides the fact that a large perch is very interesting to catch, it is also very tasty. If anyone does not know, it is one of the few freshwater fish that tastes very valued by fish cooks both at us and in Europe. From a perch it is possible to prepare some simple dishes which, I am sure, you will like. For example, an ear of perches turns out simply magnificent. A hot-smoked perch is a well-known delicacy.

But little can be compared to taste with fried perch fillet. Me and Dima, my partner, when we manage to find a flock of large, from 400 + grams, perches, necessarily take 6-8 rybin for kitchen delights. In order to fire them...
A large perch has one drawback-it is very difficult to clean. In addition to the fact that this fish has thorns on the dorsal fin and gill lids, from which you can get sensitive cuts and, it has also very dense scales, which traditional methods are very difficult to clean. But there is a great method-to make Okunevoe fillet. It's not a complicated operation when you know exactly what sequence to do. And if you do filirovaniem perch together, in four hands, it is also very fast...
It is difficult to tell how to make a fillet of perch. Not everyone is so easy to visualize text. The show is much better. Especially in the network I got a small, but very visual video on this topic. Dima and I are doing just that, one in one... Only usually with unhook pants)))))).

After that remains only roll slices of a fillet in a mix of flour, pepper and salt and to fire in vegetable oil. With a salad and a mug of foam beer it turns out very tasty! ;-)

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