{"id":14887,"date":"2021-07-12T06:27:50","date_gmt":"2021-07-12T05:27:50","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/07\/12\/egli-filet-im-bierteig-mit-knoblauch-spargeln\/"},"modified":"2025-08-06T10:42:26","modified_gmt":"2025-08-06T02:42:26","slug":"egli-filet-im-bierteig-mit-knoblauch-spargeln","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/07\/12\/egli-filet-im-bierteig-mit-knoblauch-spargeln\/","title":{"rendered":"Egli Filet im Bierteig mit Knoblauch Spargeln \u2013 Perch Filets in Beer Batter with Garlic Asparagus"},"content":{"rendered":"<p style=\"text-align: center;\">Ich liebe Fisch und der Egli ist mein Lieblingsfisch! Wenn immer ich in der Schweiz bin, muss ich die Egli Chnusperli haben! Ich habe schon mehrere M\u00f6glichkeiten ausprobiert, um sie genau so wie dort herzustellen, <a href=\"https:\/\/pane-bistecca.com\/2019\/03\/24\/knusprige-egli-filets-crispy-perch-fillets\/\">hier ist einer meiner Versuche<\/a>. Diesmal habe ich einen Bierteig hergestellt und sie im Oel schwimmend gebacken, Egli Filet im Bierteig mit Knoblauch Spargeln, sehr lecker! Dazu gabs Salzkartoffeln und ganz einfache Spargeln im Knoblauch gekocht.<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>I love fish and perch is my favorite! When I am in Switzerland, I always order it in the restaurants! I have tried many possibilities how to cook them to get them so nice and crispy. <\/em><em>One variation <a href=\"https:\/\/pane-bistecca.com\/2019\/03\/24\/knusprige-egli-filets-crispy-perch-fillets\/\">you can find here.<\/a> <\/em><em>This time I fried them in a beer batter and fried them swimming in oil. <\/em><em>They were very good! <\/em><em>I served them with potatoes and asparagus cooked with lots of garlic. \u00a0<\/em><\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/egi18-1024x861.jpg\" alt=\"Egli Filet im Bierteig mit Knoblauch Spargeln\" class=\"wp-image-10862\"\/><\/figure>\n\n\n<p style=\"text-align: center;\"><strong>F\u00fcr 4 Personen:<\/strong><br>800 g Egli Filets<br>600 g gr\u00fcne Spargeln<br>2 EL gehackter Knoblauch<br>Etwas Oliven\u00f6l f\u00fcr die Spargeln<br>Salz und Pfeffer<br>Chili<br>Sonnenblumen\u00f6l zum Ausbacken<\/p>\n<p style=\"text-align: center;\"><strong>Bierteig:<\/strong><br>150 g Mehl<br>\u00bd TL Salz<br>200 ml Bier<br>2 Eigelb<br>2 Eiweiss<\/p>\n<p style=\"text-align: center;\">Die Egli Filets waschen und trocken tupfen. F\u00fcr den Ausbackteig das Mehl mit dem Salz mischen, das Bier und die Eigelb in die Mitte des Mehles geben und gut zusammen mischen. Den Teig 30 Minuten ruhen lassen. Dann das Eiweiss mit einer Prise Salz steif schlagen und sorgf\u00e4ltig unter die Mehlmasse ziehen. Den Fisch darin einlegen. Unterdessen die Spargel Enden sch\u00e4len und die Spargeln in Drittel schneiden. Etwas Oliven\u00f6l in einer flachen Pfanne erhitzen und die Spargeln zugeben, dann den gehackten Knoblauch dazu geben, gut w\u00fcrzen und ca. 8-10 Minuten braten lassen. Unterdessen das Sonnenblumen\u00f6l in einem Topf erhitzen und die Egli Filets darin goldgelb braten. Auf einem K\u00fcchenpapier abtropfen lassen. Mit Salzkartoffeln und den Spargeln und <a href=\"_wp_link_placeholder\" data-wplink-edit=\"true\">Mayonnaise<\/a> oder Sauce Tartar servieren.<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em><strong>For 4 Persons:<\/strong><\/em><br><em>800 g Perch Fillets<\/em><br><em>600 g green Asparagus<\/em><br><em>2 tbsp chopped Garlic<\/em><br><em>Some Olive Oil for the Asparagus<\/em><br><em>Salt and Pepper<\/em><br><em>Chili<\/em><br><em>Sunflower Oil for frying<\/em><\/p>\n<p style=\"text-align: center;\"><em><strong>Beer Batter:<\/strong><\/em><br><em>150 g Flour<\/em><br><em>\u00bd tsp Salt<\/em><br><em>200 ml Beer<\/em><br><em>2 Egg-yolk<\/em><br><em>2 Egg-white<\/em><\/p>\n<p style=\"text-align: center;\"><em>Wash the perch fillets and pat them dry. For the batter mix the flour with the salt, then add the egg-yolks and the beer into the middle and mix carefully. Let rest for 30 minutes. Then beat the egg-whites with a pinch of salt until stiff, carefully fold into the flour mixture. Add the fish fillets. Meanwhile peel the ends of the asparagus and cut them into thirds. Heat some olive oil in a flat pan and add the asparagus pieces, then add the garlic, season well and fry for approx. 8-10 minutes. Meanwhile put enough sunflower oil in a high pot and fry the fish fillets until golden brown. Let the excess oil drip off on a kitchen paper. Serve with boiled potatoes, the asparagus and some<a href=\"https:\/\/pane-bistecca.com\/2019\/04\/08\/schnelle-mayonnaise-quick-mayonnaise\/\"> Mayonnaise<\/a> or Tartar sauce.<\/em> <\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/egi4-1024x683.jpg\" alt=\"\" class=\"wp-image-10863\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/egi8-1024x683.jpg\" alt=\"\" class=\"wp-image-10864\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/egi5-1024x683.jpg\" alt=\"Egli Filet im Bierteig mit Knoblauch Spargeln\" class=\"wp-image-10865\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/egi6-1024x683.jpg\" alt=\"Egli Filet im Bierteig mit Knoblauch Spargeln\" class=\"wp-image-10866\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/egi11-1024x683.jpg\" alt=\"\" class=\"wp-image-10867\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/egi12-1024x802.jpg\" alt=\"\" class=\"wp-image-10868\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/egi10-1024x683.jpg\" alt=\"\" class=\"wp-image-10869\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/egi15-1024x683.jpg\" alt=\"Egli Filet im Bierteig mit Knoblauch Spargeln\" class=\"wp-image-10870\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/egi17-1024x683.jpg\" alt=\"Egli Filet im Bierteig mit Knoblauch Spargeln\" class=\"wp-image-10871\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/egi3-768x1024.jpg\" alt=\"Egli Filet im Bierteig mit Knoblauch Spargeln\" class=\"wp-image-10872\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/egi16-1024x683.jpg\" alt=\"Egli Filet im Bierteig mit Knoblauch Spargeln\" class=\"wp-image-10873\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/egi1-1024x1017.jpg\" alt=\"Egli Filet im Bierteig mit Knoblauch Spargeln\" class=\"wp-image-10874\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Ich liebe Fisch und der Egli ist mein Lieblingsfisch! Wenn immer ich in der Schweiz bin, muss ich die Egli Chnusperli haben!&#8230;<\/p>\n","protected":false},"author":5,"featured_media":161318,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[97,217,139,85,149,22,44,140,77,350],"tags":[151,26,50,104,351],"class_list":{"0":"post-14887","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-alcohol","8":"category-batter","9":"category-chili","10":"category-eggs","11":"category-fish","12":"category-vegetables","13":"category-main-dishes","14":"category-garlic","15":"category-switzerland","16":"category-spargeln","17":"tag-fish","18":"tag-gemuse","19":"tag-main-dish","20":"tag-herbs","21":"tag-asparagus","22":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Egli Filet im Bierteig mit Knoblauch Spargeln \u2013 Perch Filets in Beer Batter with Garlic Asparagus - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2021\/07\/12\/egli-filet-im-bierteig-mit-knoblauch-spargeln\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Egli Filet im Bierteig mit Knoblauch Spargeln \u2013 Perch Filets in Beer Batter with Garlic Asparagus\" \/>\n<meta property=\"og:description\" content=\"Ich liebe Fisch und der Egli ist mein Lieblingsfisch! 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