Plate with zander, surimi, and calamari

Name: Plate with zander, surimi, and calamari - Tania O.
Ingredients: 1 marinated pike; perch 500 frozen breaded squid 2 packets of frozen surimi corn flour oil for frying Kalamata olives green olives stuffed with peppers tomatoes peppers radishes green salad

Over - Plate with zander, surimi, and calamari by Tania O. - Recipia

I've made this platter several times, especially when I have friends over and want something easy to share. It's not complicated, but it does require a bit of organization since each component is cooked differently. The most time-consuming part is marinating the pike perch and preparing everything for frying, but the rest goes pretty quickly. Quick Info Total time: about 2-3 hours (including marinating) Preparation time: 30-40 minutes (excluding marinating) Marinating time: a few hours in the fridge Cooking/baking time: 20-30 minutes for all components Servings: 4-6 people Difficulty: medium Recipe type: seafood platter, suitable for appetizers or communal dining Ingredients 1 fresh pike perch (cut into portions, gutted, and cleaned) 500 g breaded calamari rings (frozen, in breadcrumb coating) 2 packages of frozen surimi Cornmeal (for frying the pike perch) Oil (for frying and for marinating) Salt Lemon juice Chili flakes Ginger powder Dried thyme, crushed Kalamata olives Green olives stuffed with peppers Tomatoes Bell peppers Radishes Lettuce Preparation method 1. Preparing the pike perch Clean and wash the pike perch well, then cut it into portions suitable for frying. Place the pieces in a large bowl. 2. Marinating Add salt, lemon juice, a little olive oil, chili flakes, ginger powder, and crushed thyme over the fish. Mix well, cover, and let it marinate in the fridge for a few hours. The longer it marinates, the more flavor it absorbs. 3. Preparing for frying Remove the fish from the fridge, gently drain off the marinade, and roll each piece in cornmeal until well coated. 4. Frying the pike perch Heat oil in a deep pan (it doesn’t need to be deep enough to submerge the fish, just enough to cover the bottom). Fry the pike perch pieces on each side until they turn golden brown. Don’t overcrowd the pan. Remove them onto paper towels to absorb excess oil. 5. Frying the calamari rings The breaded calamari rings can be fried directly from frozen in hot oil. It doesn’t take long, just until they are golden. Remove them onto paper towels, just like the fish. 6. Preparing the surimi Open the packages of surimi and let them thaw a bit if they are very hard. Sprinkle with salt and pepper, drizzle with a little oil, then place them on a baking tray lined with parchment paper. Bake for a few minutes, just until warmed through and slightly browned. 7. Vegetables and assembly Wash and prepare the vegetables: tomatoes, bell peppers, radishes, and lettuce. Cut them if necessary, but not too small, so they look good on the platter. On a large platter, arrange the pieces of pike perch, calamari rings, surimi, vegetables, and olives in a way that makes it easy for everyone to pick from each. Why I make this recipe often It's the kind of seafood platter that’s hassle-free, looks great, and is easy to adapt based on what you find at the store. The cornmeal-coated pike perch and crispy calamari go well together, while the baked surimi adds a quick and completely different texture. I can mix and match the vegetables according to the season. For an informal meal, it’s really convenient. Tips and variations Tips Don’t leave the fish in cornmeal too long before frying, as it can become too soggy. Change the oil between batches if it starts to smell burnt, especially after frying calamari. The vegetables and olives also add color and texture – choose them fresh. Substitutions Pike perch can be replaced with another firm white fish (such as pike, cod, or mullet). You can also use fresh calamari, breaded or floured, if you can’t find the frozen version. In the absence of surimi, you can use another type of fish stick, but the taste will be different. Variations Add lemon slices to the platter for those who want to squeeze some on. You can also add slices of red onion or dill, depending on your preference. For vegetables, vary according to the season: cucumbers, carrots, or valerian leaves. Serving ideas The platter can be placed on the table, and everyone can help themselves. You can serve simple sauces on the side, like garlic sauce or garlic mayonnaise. It pairs well with slices of plain or lightly toasted bread. Frequently asked questions What should I do if I don’t have time to marinate the pike perch? You can skip the marinade, but the flavor won’t be as intense. At least 30 minutes in the fridge helps. Can I fry both the calamari and the pike perch in the same oil? Yes, if you do it in batches and change the oil as needed. The oil picks up flavors from seafood quite quickly. How far in advance can I prepare the components? Fish and calamari are best fresh, right after frying. You can prepare the surimi an hour ahead if needed. How do I choose the right fish? The pike perch should be firm and not have a strong odor. You can buy fillets or smaller pieces if you don’t have a whole fish. Does the recipe work with any type of surimi? The plain kind works best, without added cheese or other flavors. Nutritional values Approximately, for a medium serving (from a total of 4-6): Calories: 350-400 kcal Protein: 25-30 g Fat: 15-18 g (from frying and the oil used for surimi) Carbohydrates: 20-25 g (from cornmeal, breadcrumbs, and vegetables) Values vary depending on how much oil is absorbed during frying, the type of surimi, and how many vegetables you put on the platter. Storage and reheating It’s best consumed immediately after finishing all the components. The fried calamari and fish lose their texture if left too long, and the baked surimi becomes dry if reheated. If there are leftovers, keep them in the fridge, covered, and reheat quickly in the oven, not the microwave – but they won’t have the same crust. The vegetables should only be added at the end and not stored with the fish.

Plate with zander, surimi, and calamari

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