Cut the pikeperch fillet into large pieces, season with salt and pepper. Peel the potatoes and slice or cut them into very thin slices (if they are too thick, they will remain hard during the normal cooking time of the pikeperch!).
Melt 150 grams of butter and stir in the potato starch. The starch butter now has a pulpy consistency. Dip the potato slices and place them on the former side of the skin like a roof tile. The smaller the slices, the nicer it looks. It is therefore best to carve out smaller sticks from large potatoes with high visual requirements before planing.
Put the pikeperch fillets back in the refrigerator until the butter has hardened again. Fry in hot butter with the vegetable oil on the potato side until the potatoes are golden in color. Because of the strength, the whole thing holds together well. Turn carefully and let it simmer on the other side to the desired cooking point.
I served it on a bed of spinach. Lentils or sauerkraut also go well.
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