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Perch Fillets in Batter

Lemon-marinated perch fillets, coated in a light batter lifted with beaten egg whites, and fried until golden — the Lake Geneva classic (canton of Vaud).

Prep: 20 min Cooking: 10 min Resting: 1h (fish) + 1h (batter)

Ingredients

  • Perch fillets
  • 600 g perch fillets
  • lemon juice, salt, pepper
  • Batter
  • 150 g flour
  • 0.5 tsp salt
  • 1.5 dl liquid (white wine, beer or mineral water)
  • 2 egg yolks
  • 2 egg whites (beaten stiff)

Method

  1. Perch fillets: drizzle with lemon juice, season with salt and pepper, and chill for one hour. Pat dry with kitchen paper before frying.
  2. Batter: mix the flour and salt in a bowl, add the liquid and egg yolks, and beat to a smooth batter. Leave to rest, covered, for at least one hour.
  3. Fold in the stiffly beaten egg whites.
  4. Cooking: heat oil in a frying pan, dip the perch fillets in the batter and fry until nicely golden.

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