🇨🇭 Swiss Cuisine

Egli-Filets

Lake Perch Fillets

Prep Time 15 min
Servings 4
Difficulty Easy
Calories 316 kcal

Delicate lake perch fillets dredged in flour, pan-fried in butter to a golden crisp, and finished with lemon — a cherished lakeside Swiss tradition.

Ingredients

Instructions

  1. 1 Pat perch fillets dry and season with salt and white pepper.
  2. 2 Dredge fillets lightly in flour, shaking off excess.
  3. 3 Heat butter and oil in a large skillet over medium-high heat until foaming subsides.
  4. 4 Cook fillets 2-3 min per side until golden and crispy. Do not overcrowd the pan.
  5. 5 Transfer to warm plates. Squeeze lemon over the fillets.
  6. 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.