Smażony Szczupak Okoń

• Seafood

  • 4 Anchovies
  • 1 cup Fish
  • 1 lbs Pike perch

• Produce

  • 1 Parsley

• Condiments

  • 1 tbsp Capers, tiny

• Baking & Spices

  • 1 All-purpose flour
  • 1 Salt and pepper

• Dairy

  • 2 1/2 oz Butter but into pieces
  • 1 tbsp Heavy cream
  • 1 Oil or butter

Found on easteuropeanfood.about.com

Description

Ingredients

• Fish:
• 1 to 1 1/2 pounds pike perch (zander) or walleye fillets
• Salt and pepper
• All-purpose flour
• Oil or butter for frying
• Anchovy-Caper Sauce:
• 1 cup fish, vegetable or chicken stock
• 4 chopped anchovies
• 1 tablespoon tiny capers
• 2 1/2 ounces cold butter but into pieces
• 1 tablespoon heavy cream
• Parsley for garnish

Directions

• Preparation Rinse and pat dry fish fillets. Season with salt and pepper and dredge in flour. Heat a large skillet over medium-high heat with solid vegetable shortening or oil or butter. When hot, add fish and turn heat down to medium. Fry on both sides until crispy and golden brown.While fish are frying, make the sauce by reducing fish or chicken stock to half. Mix in the anchovies, capers and butter until blended. Add the whipped cream and stir until incorporated. Place a dollop of sauce under each fish portion. Garnish with parsley, if desired.