Pike Perch in Wine Dough

For the pike perch in wine dough, first mix the flour with the egg yolks, the wine as well as the melted butter and a pinch of salt to a smooth dough and let it rest for at least 1/2 hour.

Meanwhile, wash the pike-perch and pat dry with kitchen roll, skin and carefully debone with kitchen tweezers. Season both sides with salt, sprinkle with a few drops of lemon juice and roll in flour.

Now whip the egg whites into snow and fold them carefully into the yolk mixture.

Heat a sufficient amount of lard in a large frying pan. Pull the pike-perch fillets one after the other through the wine dough and fry them in the hot lard like cutlets on both sides for 5 to 8 minutes until golden brown.

Lift out the finished pike-perch, drain well or dab with a paper towel. Garnish with lemon wedges and serve.

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