It’s a dish that can be found all year round in the restaurant and that must be tried both in the cooler summer version (with fish fillets that are cooked in a pan or in the oven with cherry tomatoes, zucchini, olives and mint) and in the more traditional one: frying.


The secret to excellent frying is to use olive oil and bread the fish fillets in the breadcrumbs derived from finely grated common bread and then passed in order to obtain a sort of bread powder. There is no need to use eggs or flour.



  • 600 g of perch
  • 150 ml of sparkling water
  • 200 g of re-milled durum wheat semolina flour
  • q.b of extra virgin olive oil
  • salt
  • 2 eggs
  • q.b of breadcrumbs





Start preparing the fried perch fillet in batter by washing the fillet thoroughly and removing any bones.


With a suitable knife, cut the perch fillet first vertically, thus obtaining two parts; then cut each piece into many morsels of the size you prefer (the smaller they are, however, the less time it will take to cook).


Leave the fish to dry on kitchen paper. Meanwhile, start preparing the batter. Break the eggs in a bowl and beat them well with the help of a fork or if you prefer with a whisk. Put the semolina flour in a bowl, add about 150 ml of sparkling water, preferably cold, and mix vigorously with a whisk. Put the breadcrumbs in another bowl.


At this point, heat the extra virgin olive oil in a pan over a moderate flame and begin to bread the fish. Pass the perch bites first in the flour, then in the eggs and finally in the breadcrumbs.

Cook the fish on both sides in the boiling oil over a low flame. Let the perch fillet fried in batter drizzle on kitchen paper and serve it on the table with a pinch of salt and lemon if you like.

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