Pike Perch in Beer Batter on Fried Parsley

Cut the pike-perch fillets into strips, remove any bones with tweezers, season the fish lightly with salt, season with pepper, turn it in flour on the other side and place it on kitchen roll.

Rinse the parsley, dry well, pluck the leaves and deep-fry in the fat at about 90 degrees. Next, remove and keep warm.

For the dough, mix the flour in a baking bowl with the yolks and the beer until smooth: Whip the egg whites until stiff and mix gently, finally fold in the butter and season with salt and sugar.

Heat the oil in a frying pan, pull the pike-perch strips through the beer batter and bake until done (the pike-perch strips should swim in the fat), then remove and drain on kitchen roll.

Arrange the fried parsley on warm plates, arrange the pike-perch strips on top and bring to the table with a halved lemon.

Tip: The parsley should not be fried too long, otherwise it will become bitter.

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