Advertisement
Pesce Persico
Perch
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
One of the most sought-after freshwater fish, the perch can reach 45 cm (18 in) in length. It is very much at home in the northern rivers and lakes and is usually sold filleted because it is difficult to prepare due to its very delicate flesh and many back fins and bones.
The favoured cooking methods are either to dust it with flour and fry it in butter or to dip it in beaten egg, coat it in breadcrumbs and deep-fry in oil. Perch can also be preserved (see carpione) to be eaten as part of antipasto or as a snack.
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title