Fried Perch Fillets – Swiss Summer Dish!
Pane-Bistecca
And once again I’m raving about the delicious perch fillets in Switzerland! Fried perch fillets – Swiss summer dish! A very traditional summer dish that is served in almost all restaurants in Switzerland. You can have a big salad with it, or chips and a delicious tartar sauce! I love them very much! Here are more Perch Fillets, we call them Fischknusperli! And here are the Perch Fillets in Beer Batter!
This time I bought perch fillets with the skin on and fried them on the skin side first. They were fried in a batter, which made them wonderfully crispy. I served them traditionally with potatoes and vegetables.
This recipe takes part in the Culinary World travel event from Volkermampft teil, which is looking for fish dishes from all over the world this month.
This time I bought perch fillets with the skin on and fried them on the skin side first. They were fried in a batter, which made them wonderfully crispy. I served them traditionally with potatoes and vegetables.
This recipe takes part in the Culinary World travel event from Volkermampft teil, which is looking for fish dishes from all over the world this month.
Ingredients
800 g Perch Fillets skin on
50 g Butter
2 Eggs
3 heaped tbsp Flour
2 tbsp Sesame Seeds
Salt and Pepper
Batter:
Instructions
1
Step 1
Wash the perch fillets and pat dry.
2
Step 2
Mix the ingredients for the batter together and coat the fillets of perch in it.
3
Step 3
Heat half of the butter in a wide pan and fry half of the perch fillets first on the skin side until brown, turn and fry on the flesh side until brown. Do the same with the second half of the fish.
Notes
Traditionally, tartar sauce is served with it, but I haven’t yet come up with a good recipe.
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