Delicate lake perch fillets dredged in flour, pan-fried in butter to a golden crisp, and finished with lemon — a cherished lakeside Swiss tradition.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval plate
Garnishes: lemon wedge, parsley, tartar sauce
Accompaniments: frites, green salad
Instructions
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1
Pat perch fillets dry and season with salt and white pepper.
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2
Dredge fillets lightly in flour, shaking off excess.
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3
Heat butter and oil in a large skillet over medium-high heat until foaming subsides.
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4
Cook fillets 2-3 min per side until golden and crispy. Do not overcrowd the pan.
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5
Transfer to warm plates. Squeeze lemon over the fillets.
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6
Garnish with parsley and serve with lemon wedges and tartar sauce.
Did You Know?
Lake perch is so prized in Switzerland that restaurants near lakes Geneva, Zurich, and Neuchâtel compete fiercely for the freshest daily catch.
Chef's Notes
Equipment Tips
- large skillet
- paper towels
- shallow dish
Garnishing
lemon wedge, parsley, tartar sauce
Accompaniments
frites, green salad
The Story Behind Egli-Filets
Egli (perch) fishing has been a way of life on Swiss lakes for centuries. The tradition of simply pan-frying the delicate fillets in butter showcases the Swiss philosophy of letting premium ingredients speak for themselves. Lakeside restaurants from Geneva to Constance serve Egli-Filets as their signature dish, often with frites and tartar sauce, making it one of Switzerland's most beloved fish dishes.
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