Aromatic perch fillets Recipe

In a medium bowl, combine the 100 grams corn flour, 1 tablespoon flour, 1/2 tablespoon sea salt, and 1/2 teaspoon ground pepper.

Separately, prepare your seasoning mix. Finely grind the 6 bay leaves, 1 tablespoon peppercorn, 1/2 teaspoon cardamom, 1 pinch cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon ground paprika together; a coffee mill works well for this. You'll likely make more than you need, so store any extra in an airtight glass bottle in the refrigerator for future use.

Add 1 tablespoon of the prepared seasoning mix to the flour mixture and stir to combine. Slowly add 300 milliliters beer, whisking constantly until the mixture forms a smooth batter, thick enough to coat a spoon.

Coat the perch fillets with the batter and fry them in 1/2 cup hot peanut oil for about 3 minutes on each side, or until they turn a deep golden brown. Transfer the fried fillets to a warm place while you finish the rest.

Using any remaining batter, form small pancakes and fry them in the same oil. These make a great accompaniment to the fillets, offering a little extra texture and flavor.