Per preparare il fritto misto di lago:
Tagliare i filetti di pesce a listarelle e marinarli con il sidro di mele, la panna, un pizzico di sale e una macinata di pepe. Lasciare riposare almeno 30 minuti.
Trascorso il tempo, scolare bene il pesce dalla marinatura e passarlo nella farina, quindi setacciarlo per eliminare la farina in eccesso e friggere il tutto in abbondante olio di arachidi portato a una temperatura di 180°C.
Quando il fritto sarà ben dorato, scolarlo su carta da cucina e aggiustare di sale.
Per preparare la salsa tartara allo yogurt greco:
In una ciotola unire la maionese, lo yogurt greco, le foglie di prezzemolo, il cipollotto, i capperi e i cetriolini sott'aceto, il tutto tritato finemente, e mescolare fino a ottenere una salsa omogenea. Regolare di sale.
Per comporre il piatto:
Servire il fritto misto di lago accompagnandolo con la salsa tartara allo yogurt greco e un’insalatina di stagione.
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