Delicious deep-fried pike-perch goujons
Cook at home like the Swiss national cooking team
Number of persons: 4 persons
for the pike-perch goujons
- 400g pike-perch fillet
- 60g beer
- 50g flour
- 10g oil
- 1 pinch of salt
for the potato salad
- 560g new potatoes
- 4 cornichons
- 4 radishes
- 60g white balsamic vinegar
- 80g sunflower oil
- 2 tsp honey
- 4 tsp whole-grain mustard
- 1 pinch of salt, pepper
First, remove all bones from the pike-perch fillets and cut them to the desired size. Then combine the beer with 40 grams of the flour.
Slowly add the oil, stirring continuously, until a smooth batter is obtained. Now season the fish pieces with a pinch of salt and coat them on both sides with the remaining flour.
Dip the floured pieces in the beer batter and fry them in hot oil (175°C) until golden brown. After frying, place on kitchen paper to remove excess oil.
Boil the potatoes in salted water for 10 to 15 minutes until soft. Cooking time will vary depending on the size of the potatoes. It’s best to prick the potatoes with a small knife to see if they are cooked. As soon as the potatoes are ready, take them out of the water and let them dry.
Thoroughly combine the vinegar with the honey and the mustard. Then slowly add the sunflower oil, stirring continuously, until a smooth dressing is obtained. Finally, season the dressing with salt and pepper.
When the potatoes have cooled, cut them into pieces and pour the dressing over them. We recommended that you leave the salad to rest for an hour before serving. For decoration, cut the cornichons and radishes into fine slices and mix into the salad just before serving.