Eglifilets im Bierteig
Perch fillets in beer batter
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Frying fish in batter has been a widespread culinary technique across Europe for centuries. Using beer batter specifically likely emerged from regions with strong brewing traditions, offering a flavorful and readily available liquid for the batter. The dish represents a simple yet satisfying method of preparing a locally sourced fish, likely enjoyed by families and in taverns alike.
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Eglifilets im Bierteig is often enjoyed as a casual meal, reflecting Switzerland's appreciation for simple, well-prepared dishes using local ingredients, particularly from its many lakes.
Regional Specialty
This dish is considered a regional specialty, particularly common around the lakes of Switzerland where perch (Egelfi) are abundant. It showcases the fresh, locally sourced ingredients that are valued in Swiss cuisine.
Casual Dining
Eglifilets im Bierteig is typically served in restaurants with a relaxed atmosphere, like lakeside eateries or traditional Swiss pubs. It's a popular choice for a casual lunch or dinner.
Social Gathering Food
Often enjoyed with friends and family, this dish promotes a sense of community through its shared nature and simple, comforting flavors.
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The dish offers a delightful combination of mild, flaky fish encased in a crispy, savory beer-infused batter.
The flavor profile is characterized by the delicate taste of fresh perch, enhanced by the subtly yeasty and sometimes slightly bitter notes from the beer batter. The batter itself provides a satisfying crunch, while the fish remains moist and tender inside. Depending on the beer used, the batter can have slightly different flavor characteristics, ranging from malty sweetness to hoppy bitterness. The dish is often served with lemon wedges, which add a bright acidity that cuts through the richness of the fried batter.
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Use Fresh Perch
Fresh, high-quality perch fillets are essential for a flavorful dish. If possible, source them from a local fishmonger or market.
Keep the Beer Cold
Using cold beer in the batter helps to create a lighter and crispier texture. The cold liquid reacts with the flour to minimize gluten development.
Don't Overmix the Batter
Overmixing the batter can result in a tough and dense coating. Mix the ingredients until just combined, leaving some small lumps is fine.
Fry at the Right Temperature
Maintain a consistent oil temperature (around 350-375°F or 175-190°C) to ensure that the fish cooks evenly and the batter becomes golden brown and crispy.
Drain Properly
After frying, place the fish on a wire rack to drain excess oil. This helps to prevent the batter from becoming soggy.
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