Stuffed perch fillets

2_07290 PERCH FILLETS, BREADED and fried, INGREDIENTS for 4 PERSONS 600 g of fillet of perch, 100 g of sliced shoulder, 60 g sliced cheese, 60 g flour, 2 eggs, 100 g of breadcrumbs, 2 cups of peanut oil, 60 g of mixed salad, 2 lemons, salt and pepper to taste Wash fish filletsvery good, dry them with kitchen paper and place on countertop.

Put on half a piece of shoulder fillets and a bit of sottiletta.

Cover with the other threads trying to match the fillets of more or less equal size.

Cut out shoulder pieces and cheese that protrude from the fillets and place inside.

Keep the fish in the refrigerator for 10 minutes Washing the salad, drain and place on a serving dish.

Wash the lemons, dry them and cut them into wedges.

Pour the flour in a deep dish and the bread crumbs in another.

Break the eggs into a third plate, flavour with pepper and beat them with a fork.

Heat oil in a pan without smoking it, to verify the correct temperature, soak a pinch of breadcrumbs: must stain right away.

Go fish fillets in flour, scrollateli to remove the excess, wet your hair in beaten egg and impanateli.

FRY in oil 4 minutes per side, voltandoli with 2 forks.

Drain them with a slotted spoon and place on paper towels.

Sprinkle the pretzels, place on salad, complete with the lemon wedges and serve immediately.