Salt the carefully boned pike-perch fillets and sprinkle with lemon juice. Heat the lard in a suitable pan. Beat the egg with some flour and turn the fillets in it. Now fry the fillets in the hot lard on the bottom (=meat) side first and in the meantime sprinkle the skin side with the grams. Press the grams firmly so that they stick to the breadcrumbs. Turn fillets over and finish frying. Serve on warmed plates with the gram crust facing upwards. recommended side dishes: Tarhonya and Letscho
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