Fillet De Perch "hotel D'angleterre"

“Owner/chef Ernie Bolleter of Ernie's Restaurant, is a native of Switzerland, where small lake fish are a standard in most restaurants. He says, "This recipe is a classic from Lake Geneva, and, it's delicious!" The prep time includes marinating time.”
1hr 5mins

Ingredients Nutrition

  • 2 lbs perch fillets, small lake fillets, if larger, cut them into 1-ounce strips
  • 16 ounces light beer
  • 12 cup flour, more as needed
  • 2 cups oil, more as needed
  • 1 cup unsalted butter
  • 14 cup fresh parsley, chopped
  • 1 lemon, wedged


  1. In a medium bowl place the perch fillets and the beer.
  2. Soak them for 1 hour, and drain them well.
  3. Thoroughly coat the fish fillets in the flour.
  4. In a small skillet place the oil and heat it until it is very hot (almost smoking).
  5. Fry the fillets (3 or 4 at a time) for 3 minutes, or until they are golden brown.
  6. In a large skillet place the butter and melt it on medium until it is foamy.
  7. Add the fish fillets and swirl them around until they are well coated.
  8. Place the fish fillets on a serving platter.
  9. Dribble the remaining butter over them.
  10. Sprinkle the parsley on top.
  11. Serve with the lemon wedges.

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