#Blogevent#Culinary World TravelFrom around the worldBatterEggsEuropeFishSwitzerlandSesame

Gebratene Egli Filets – Schweizerisches Sommergericht!

1 Mins read
Gebratene Egli Filets

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.
Prep time
10 min
Cooking time
20 min
Portions
4
Total time
30 min

Ingredients

  • 800 g Perch Fillets skin on

  • 50 g Butter

  • Batter:

  • 2 Eggs

  • 3 heaped tbsp Flour

  • 2 tbsp Sesame Seeds

  • Salt and Pepper

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.
4

Step 4

Serve the perch fillets with boiled potatoes and possibly the Lime Dip or the Aioli Dip.

Notes

Traditionally, tartar sauce is served with it, but I haven’t yet come up with a good recipe.
Gebratene Egli Filets
Gebratene Egli Filets
Gebratene Egli Filets
You may also like
From around the worldBerriesBlackberryDessertsEggsStrawberryBaked GoodsGifts from the KitchenBlueberryRaspberryCanadaCakeMealsCopycat bakingSnackVanilla

Bumbleberry Cake - von Anna Olson

1 Mins read
Bumbleberry Cake – from Anna Olson Pane-Bistecca A sponge cake is usually baked with dry ingredients, i.e. dried fruit or chocolate and…
From around the worldSide DishChiliEuropeFennelVegetablesGluten-freeGratinItalyCheeseHerbsMealsSpecialsVegetarian

Gerösteter Parmesan Fenchel

1 Mins read
Roasted Parmesan Fennel Pane-Bistecca Roasted Parmesan fennel is so easy to make and is worth making in large quantities. You have very…
AlcoholFrom around the worldChiliEuropeVegetablesGluten-freeMainsItalyCheesePumpkinMealsRiceRisottoSpecialsVegetarianStartersOnion

Risotto alla Zucca

1 Mins read
Risotto alla Zucca Pane-Bistecca This risotto alla zucca is perfect for the fall season! Pumpkin also gives the risotto a wonderfully rich…

Leave a Reply

Your email address will not be published. Required fields are marked *