Balatoni fogas
Butter-fried pikeperch
Fogas: butter-fried Balaton pikeperch with parsley potatoes
Fogas, the pikeperch of Lake Balaton, has been the pride of the lakeside restaurants of Tihany, Keszthely and Balatonfüred for over a century, and a fillet on a plate with parsley potatoes is the classic order on a summer evening with a view of the water. The flesh is white, lean and delicate, with a clean, slightly sweet flavour, and the simplest treatment is best: skin side down in foaming butter until the skin turns crisp, with lemon at the end. Zander from any good fishmonger works the same way. Where most people go wrong is moving the fillets too soon, which tears the skin; leave them until they release by themselves. Chef's tip: score the skin lightly twice so the fillets stay flat in the pan.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the fish
- 4 pikeperch (zander) fillets, skin onabout 160 g each, pin-boned
- 1 tsp salt
- ¼ tsp white pepper
- 1 tbsp sunflower oil
- 1 ⅜ oz unsalted butter
- 1 lemonhalf juiced, half in wedges
For the parsley potatoes
- 1 ½ lb small new potatoesscrubbed
- 1 tsp salt
- 1 oz unsalted butter
- 3 tbsp flat-leaf parsleyfinely chopped
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Method
0/7 doneStep 1: Put the 1 ½ lb small new potatoes in a pan of cold water with the 1 tsp salt, bring to the boil and simmer for 15–18 minutes, until a knife slides in easily.
18 minStep 2: Meanwhile pat the 4 pikeperch (zander) fillets, skin on dry, score the skin twice lightly and season both sides with the 1 tsp salt and ¼ tsp white pepper.
3 minStep 3: Heat the 1 tbsp sunflower oil in a large frying pan over a medium-high heat. Lay the fillets in skin side down and press gently for 10 seconds so they stay flat.
2 minStep 4: Fry for 4 minutes without moving, until the skin is golden and crisp and the flesh has turned opaque two-thirds of the way up.
4 minStep 5: Add the 1 ⅜ oz unsalted butter, turn the fillets and cook for 1–2 minutes, spooning over the foaming butter, until the fish is opaque all through and flakes easily.
2 minStep 6: Squeeze over the 1 lemon juice and take off the heat.
1 minStep 7: Drain the potatoes and toss them with the 1 oz unsalted butter and 3 tbsp flat-leaf parsley. Serve with the fish, its butter and the lemon wedges.
2 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 34 g
- Carbs
- 27 g
- Fat
- 15 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does balatoni fogas take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
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