{"id":162761,"date":"2024-11-07T14:12:47","date_gmt":"2024-11-07T06:12:47","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=162761"},"modified":"2024-12-03T10:45:55","modified_gmt":"2024-12-03T02:45:55","slug":"gebratene-egli-filets-schweizerisches-sommergericht","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2024\/11\/07\/gebratene-egli-filets-schweizerisches-sommergericht\/","title":{"rendered":"Gebratene Egli Filets – Schweizerisches Sommergericht!"},"content":{"rendered":"\n
\"Gebratene<\/figure>\n\n\n\n
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Fried Perch Fillets – Swiss Summer dish!<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n 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!<\/a> And here are the Perch Fillets in Beer Batter!<\/a>\n

\n\t\tThis 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.

\nThis dish takes part in the Culinary World travel from von Volkermampft teil<\/a>, which is looking for fish dishes around the world.\n <\/div>\n
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Prep time<\/div>\n
10 min<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
20 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
30 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t