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 traditional perch fillets, called 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 dish takes part in the Culinary World travel from von Volkermampft teil, which is looking for fish dishes around the world.
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 dish takes part in the Culinary World travel from von Volkermampft teil, which is looking for fish dishes around the world.
Ingredients
800 g Perch Fillets with skin
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.
- Cornelia from SilverTravellers with Fisch im Bratschlauch and Miso Black Cod & warmer Quinoa Salat
- Wilma from Pane-Bistecca with Gebratene Egli Filets and Salmon Salpicoa
- Friederike from Fliederbaum with Fisch mit Sambal-Sauce und Udon-Nudeln
- Simone from Zimtkringel with Thunfisch-Butter
- Britta from Brittas Kochbuch with Fisch im Bananenblatt
- Petra from Chili & Ciabatta with Tuna Melt and Fogosch (Zander) nach Art von Bakony
- Susan from Labsalliebe with Mahi Kabab ba Somagh
- Regina from Bistroglobal with Paccheri alla siciliana
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Jetzt klappt es auch ohne Fehlermeldung mit deinen feinen Eglifilets! Die stehen in der Schweiz immer bei uns auf dem Einkaufszettel – oder der Angler fängt mir welche 😉
Sieht sehr toll aus!
Ich musste erst gugeln, welcher Fisch das ist… ah Flussbarsch oder auch Schratzen bei uns in Ö, den mag ich ja auch sehr gerne!
lg
Liebe Wilma, Eglifilets stehen ganz oben auf der “Her damit Skala” bei mir. Zum Glück wohnt meine Schwägerin in der Schweiz. Viele Grüße, Regina
Fun Fact am Rande: Ich gebe bei Google “Egli” ein und bekomme jede Menge Seiten über die Schlagersängerin Beatrice Egli, die dann bei uns wohl Trixi Flussbarsch heißen würde, angezeigt. 😉
Aber jetzt im Ernst: Deine knusprig gebratenen Fischchen sehen echt zum Reinbeißen aus. Leider habe ich bisher noch nie Egli (Flussbarsch) probieren können.
Liebe Grüße
Britta