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Fish, European

Breaded pike perch Hungarian style with parsley potatoes

Breaded pike perch Hungarian style is a fish dish for 4 people, ready in 40 minutes, rated easy, at about €4.60 per person. The fillets go through flour, egg and breadcrumbs before being browned in butter and oil. The key to success is a short cook time, two to three minutes per side, for a crisp coating and tender flesh underneath.

Tonight, breaded pike perch just like by Lake Balaton, golden in butter, with parsley potatoes on the side.

Breaded pike perch Hungarian style with parsley potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€4.60
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Pike perch has a delicate, fine flesh that pairs well with a crisp coating browned in butter. Here it's brightened with a touch of lemon before cooking, which wakes up the flavor without covering it. The parsley potatoes bring softness that balances the crunch of the fish, making this a complete meal cooked in just one skillet and one pot.

This is a practical weeknight recipe since it doesn't require complicated watching, just a bit of timing between the potatoes and the fish. Kids tend to like the golden breading, which feels more familiar than plain fish. Mon Chou also suggests it for a simple Sunday, when you want something a little different without any fuss.

The ingredients

4 people

Fish counter

  • Pike perch fillets 4

Pantry

  • Flouroften in the pantry 5 tbsp
  • Breadcrumbsoften in the pantry 120 g
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 2
  • Butter 70 g

Fruits and vegetables

  • Potatoes 900 g
  • Parsley 6 sprigs
  • Lemon 1

Allergens Fish, Gluten, Eggs, Lactose

The step by step recipe

  1. Peel the potatoes, cut them into large chunks and cook them in salted water. 20 min

    Start the cooking in cold salted water, they cook through without falling apart.

  2. Season the pike perch fillets with salt and pepper, add a few drops of lemon juice and let them rest. 5 min

    Peel off the skin if it's thick, it turns a bit rubbery under the breading.

  3. Coat each fillet in flour, then in beaten eggs, then in breadcrumbs, pressing lightly.

    Shake off the excess flour, otherwise the breading forms thick patches that peel off.

  4. Heat half the butter and the oil in a large skillet and brown the fillets two to three minutes on each side. 8 min

    Flip the fillet only once, using a wide spatula.

  5. Drain the potatoes, sauté them for a few minutes with the remaining butter and chopped parsley, then serve with the fillets and lemon. 3 min

    Shake the pan rather than stirring with a spoon so the potatoes don't get crushed.

Our tips to get it right

  • Take the pike perch fillets out of the fridge about ten minutes before breading them, the coating sticks better to fish that isn't too cold.
  • Bread the fillets right before cooking them, breading that sits too long gets damp and falls off during cooking.
  • Use a wide skillet so the fillets don't touch, otherwise trapped steam softens them instead of letting them brown.

The variations

  • You can swap the pike perch for cod or trout, firm fleshed fish that hold up well under breading.
  • For a vegetarian version, bread slices of zucchini or eggplant the same way and shorten the cooking time.
  • For a quicker, kid friendly version, use ready made mashed potatoes warmed up while the fish cooks.

What to serve it with

  • A green salad with lemon dressing
  • A glass of dry white wine
  • Steamed seasonal vegetables

Storage

Breaded pike perch keeps for one day in the fridge in a closed container, the coating loses some crispness as it cools. It reheats better in the oven or a skillet than in the microwave, to keep a bit of crunch. Parsley potatoes don't freeze well because of their texture, it's best to make them fresh.

Questions about this dish

Can you prepare the pike perch ahead of time?

You can bread the fillets a few hours ahead and keep them covered in the fridge. It's best to cook them at the last minute so the coating stays crisp.

Can you use a different fish instead of pike perch?

Yes, cod, trout or hake work well since they're firm fleshed and hold together during cooking. Avoid delicate fish that can fall apart under the breading.

Can you freeze this dish?

Cooked breaded fish doesn't freeze well, the coating turns soggy once thawed. It's best to cook this dish to eat the same day or the next.

How do you keep the breading crisp while cooking?

Use a mix of butter and oil and flip the fillets only once. A hot skillet from the start keeps the breading from soaking up too much fat.

How long does it take to make a Hungarian style breaded pike perch with parsley potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Hungarian style breaded pike perch with parsley potatoes?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Hungarian style breaded pike perch with parsley potatoes cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, eggs, lactose. Always check the labels of the products you buy.

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