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Masurian Fried Perch with Rye Breadcrumbs and Cabbage Slaw

This dish pairs Perch fillet with Rye breadcrumbs, White cabbage, shredded and Carrot, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

53 g Protein
44 g Carbohydrates
28 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 220g Perch fillet 220 kcal
  • 35g Rye breadcrumbs 138 kcal
  • 22g Rapeseed oil 194 kcal
  • 170g White cabbage, shredded 43 kcal
  • 80g Carrot, grated 33 kcal
  • 15g Lemon juice 5 kcal
  • 2g Salt 0 kcal
  • 1g Black pepper 3 kcal

Cooking instructions

  1. Perch filletRye breadcrumbsSaltBlack pepper
    Pat perch dry and season with salt and pepper. Coat with rye breadcrumbs, pressing to adhere.
  2. Rapeseed oil
    Heat rapeseed oil in a skillet over medium heat. Fry fish 2-3 minutes per side until crisp and cooked through; drain briefly on paper towel.
  3. Rapeseed oilWhite cabbageCarrotLemon juiceSalt
    Shred cabbage and grate carrot. Toss with lemon juice, a pinch of salt, and rapeseed oil; rest 5 minutes to soften slightly.
  4. Lemon juice
    Serve the fish with the slaw on the side; add extra lemon juice to taste.

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