📍 Where this dish comes from: Gdańsk
Discover the history of this region →
Discover the history of this region →
Sandacz — pikeperch, sometimes called zander — is widely considered the finest freshwater fish in Polish cooking, its firm white flesh well suited to simple pan-frying. This version uses the same almond flour crust as the carp recipe, letting the fish’s delicate flavor lead.
What You’ll Need
Servings: 4 servings
Calories: 350kcal
Ingredients
- 4 sandacz (pikeperch) or walleye fillets about 6 oz each
- 3/4 cup almond flour
- 2 large eggs beaten
- 1/2 tsp lemon zest
- Salt and pepper to taste
- 4 tbsp butter for frying
- Lemon wedges for serving
Instructions
- Season fish fillets with salt and pepper.
- Mix almond flour with lemon zest on a plate.
- Dip each fillet in beaten egg, then press into the almond flour to coat both sides.
- Melt butter in a large skillet over medium heat.
- Add fillets and cook undisturbed 3–4 minutes until golden, then flip and cook 3–4 more minutes.
- Serve hot with lemon wedges.
Nutrition
Serving: 1serving | Calories: 350kcal | Protein: 34g | Fat: 20g | Fiber: 1g
Tried this recipe?Let us know how it was!
Health Benefits
- Pikeperch is a lean, high-protein freshwater fish.
- Almond flour adds vitamin E and healthy fats in place of refined breadcrumbs.
- A traditionally prized dish kept genuinely low-carb without losing its crisp texture.
Pairs Well With
- Polish Mizeria, Cucumber & Sour Cream Salad
- Polish Rzodkiewki w Śmietanie, Radish & Sour Cream Salad