📝 About This Recipe
A true classic of Russian 'high cuisine,' Sudak Orly represents the elegant fusion of fresh river fish with refined French culinary techniques favored by the 19th-century aristocracy. Pike-perch, or Sudak, is prized for its lean, snow-white flesh and delicate flavor, which remains incredibly moist inside a crisp, cloud-like batter. Served with a tangy Tartare or Gribiche sauce, this dish is a sophisticated celebration of texture and tradition.
🥗 Ingredients
The Fish & Marinade
- 800 grams Pike-Perch (Sudak) Fillet (skinless and pin-boned)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 2 tablespoons Vegetable Oil (for the marinade)
- 1 tablespoon Fresh Parsley (very finely chopped)
- to taste Salt and White Pepper
The 'Orly' Batter
- 1.5 cups All-purpose Flour (sifted)
- 200 ml Light Lager or Sparkling Water (ice cold)
- 2 large Eggs (separated into yolks and whites)
- 1 tablespoon Melted Butter (cooled slightly)
- 1/2 teaspoon Salt
For Frying & Serving
- 500 ml Vegetable Oil (neutral oil like sunflower or canola for deep frying)
- 1/2 cup Extra Flour (for dredging the fish)
- 1 piece Lemon Wedges (for garnish)
- 1/2 cup Tartare Sauce (traditional accompaniment)
👨🍳 Instructions
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1
Pat the pike-perch fillets dry with paper towels. Cut the fish into uniform strips (goujons) about 8-10 cm long and 2 cm wide.
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2
In a shallow glass dish, whisk together 2 tablespoons of oil, lemon juice, chopped parsley, salt, and white pepper. Toss the fish strips gently in this marinade and refrigerate for 20-30 minutes.
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3
While the fish marinates, prepare the batter. In a large bowl, whisk together the sifted flour, egg yolks, melted butter, and salt.
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4
Gradually pour the ice-cold beer or sparkling water into the flour mixture, whisking constantly until you achieve a smooth, thick consistency similar to heavy cream.
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5
Cover the batter and let it rest in the refrigerator for 15 minutes; this allows the gluten to relax for a more tender crust.
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6
In a separate clean, dry bowl, beat the egg whites with a pinch of salt until they form stiff, glossy peaks.
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7
Just before frying, gently fold the beaten egg whites into the chilled batter using a spatula. Do not overmix; you want to maintain the airy volume.
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8
Heat the vegetable oil in a deep frying pan or heavy-bottomed pot to 170-180°C (340-350°F). The oil is ready if a drop of batter sizzles and rises immediately to the surface.
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9
Remove the fish from the marinade and pat slightly dry. Dredge each piece lightly in the extra flour, shaking off any excess.
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10
Dip the floured fish strips into the fluffy batter, ensuring they are completely and thickly coated.
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11
Carefully drop the fish into the hot oil in batches. Do not overcrowd the pan, as this will drop the oil temperature and make the batter greasy.
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12
Fry for 3-5 minutes, turning once, until the batter is a deep golden brown and puffed up beautifully.
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13
Use a slotted spoon to transfer the fried fish to a wire rack or a plate lined with paper towels to drain excess oil.
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14
Serve immediately while the batter is at its peak crispness, garnished with fresh lemon wedges and a side of Tartare sauce.
💡 Chef's Tips
Always use ice-cold liquid for the batter; the temperature shock between the cold batter and hot oil creates the signature 'Orly' puffiness. If you can't find pike-perch, walleye or zander are the closest biological relatives and work perfectly; otherwise, use firm cod or halibut. Don't skip the marinating step—it seasons the fish from within, ensuring it isn't bland against the rich batter. For the crispest results, ensure the egg whites are whipped to stiff peaks and folded in at the very last second before frying. Use a thermometer to monitor your oil; if it gets too hot, the batter burns before the fish cooks; too cool, and it becomes oil-logged.
🍽️ Serving Suggestions
Classic Tartare sauce with extra capers and gherkins is the quintessential pairing for this dish. Serve alongside a light, refreshing cucumber and dill salad to cut through the richness of the fried batter. Pair with a crisp, dry white wine like a Chablis or a cold Russian lager. Traditional sides include buttery mashed potatoes or steamed green peas with mint. For an authentic touch, serve with a side of 'Gribiche' sauce (hard-boiled egg-based sauce).