QiMeal
Sandacz Smażony
Sandacz Smażony · ready in 35 min · 4 servings · 492 kcal per serving · medium · 8 ingredients
A classic Polish pan-fried pikeperch with a delicate flour-and-egg coating, lemon butter, and fresh dill—the kind of simple dish that lets prized freshwater fish shine.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- kcal
- 492
- Difficulty
- medium
Ingredients · 4 servings
- 720 gPikeperch fillet, patted dry
- 80 gWheat flour, for dredging
- 2Egg, beaten
- 120 gButter, for clarifying
- 1Lemon, juiced
- 12 gDill, fresh, chopped (to serve)
- 6 gSalt
- 2 gBlack pepper, ground
Equipment
stovetop, skillet, shallow bowl, plate, paper towel, fish spatula, tongs, thermometer, fork, spoon, citrus juicer, serving plate
Instructions
- Mise En Place
Gather the measured ingredients and set out a skillet, shallow bowl, plate, paper towel, fish spatula, tongs, and thermometer. · 10 min
What to look for: All ingredients are measured and tools are within reach.
- Dry And Season
Pat the pikeperch fillets very dry with paper towel, then season both sides evenly with salt and black pepper. · 3 min
What to look for: The fish surface looks dry and lightly speckled with seasoning.
- Prepare Coating
Beat the eggs in a shallow bowl until smooth, and spread the wheat flour in an even layer on a separate plate. · 3 min
What to look for: The egg is fluid and the flour is spread thinly for easy dredging.
- Coat The Fish
Dredge each fillet lightly in flour, dip it in beaten egg, then return it to flour for a thin, even coating. · 4 min
What to look for: Each fillet has a pale, even coating with no wet patches.
- Clarify Butter
Melt the butter in the skillet over medium heat until foaming slows, then skim pale solids to make clear frying butter. · 5 min
What to look for: The butter looks clear and golden, with foam reduced at the edges.
- Fry First Side
Heat the clarified butter over medium-high heat, lay in the fillets, and fry for 3-4 minutes until the underside is golden. · 4 min
What to look for: The edges sizzle steadily and the bottom crust turns golden.
- Finish Frying
Turn the fillets gently and fry for 3-4 minutes more, basting with butter, until the flesh reaches 63°C / 145°F. · 4 min
When it is done: Insert a thermometer into the thickest part; fish is done at 63°C / 145°F and flakes easily.
- Make Lemon Butter
Transfer the fish to a warm plate, squeeze lemon juice into the pan, and swirl the hot butter into a sharp sauce. · 1 min
What to look for: The pan juices bubble briefly and smell bright from the lemon.
- Serve With Dill
Spoon the lemon butter over the fish, scatter with fresh dill, and serve immediately while the crust is crisp. · 1 min
What to look for: The fish is glossy with lemon butter and finished with green dill.
Nutrition (per serving)
| kcal | 492 |
|---|---|
| Protein | 40 g |
| Carbohydrates | 17 g |
| of which sugars | 1 g |
| Fat | 29 g |
| of which saturated | 17 g |
| Fibre | 1 g |
| Sodium | 3671 mg |
Nutri-ScoreD
Allergens
Contains: fish, gluten, eggs, milk
Ingredient substitutions
Pikeperch fillet
- Pikeperch loin: Use the same weight of thicker pikeperch portions if fillets are not available.
Wheat flour
- Sifted wheat flour: Sifting gives a lighter, more even coating while keeping the traditional wheat flour base.
Egg
- Water: Use lightly to moisten the fish before flouring for the lighter flour-only variation.
Butter
- Sunflower oil: Use only if butter is not suitable; the result is less traditional and less rich.
Lemon
- Lemon juice: Use fresh juice from the same weight of lemon whenever possible for the cleanest flavor.
Dill
- Dill frond: Use tender fresh fronds rather than thick stems for the classic Polish garnish.
