For the Serbian pike perch, first prepare the seasoning paste. To do this, process all ingredients in a mortar to a creamy mass.
Wash the pike-perch fillet, dab dry with kitchen roll, divide into pieces and cut finely approx. 5 mm deep on the skin side with a razor blade. Rub the fillets vigorously with the prepared seasoning paste. Peel potatoes and cut into longish sticks.
Heat the peanut oil (to approx. 170 °C) and deep-fry the potato sticks until golden brown. Lift out, drain on paper towels and keep warm.
Turn the seasoned pike-perch fillet in flour, tap off excess flour and also deep-fry for approx. 5-6 minutes until golden brown. Remove, drain well and arrange with the potato sticks on preheated plates.
Garnish the Serbian pike perch with lemon wedges. Serve the bean and bell pepper salad on the side.