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Filets de perche
Filets de perche: Lake Geneva perch fillets fried in butter with lemon and fries
SwissFilets de perche are the signature dish of the lakeside restaurants around Lake Geneva, from Geneva to Lausanne and Montreux: small, delicate perch fillets dusted with flour, fried quickly in butter until golden, and served with lemon, tartare sauce, a pile of fries and a green salad on a summer terrace. Lake perch is scarce today; ask for responsibly sourced perch or use small fillets of pike-perch or another delicate white fish. A common mistake is crowding the pan, which steams the thin fillets. Chef's tip: fry in batches in foaming butter for just a minute or so a side; the fish is done when opaque and it flakes.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the fish
- 1 ⅓ lb perch fillets, skin on
- 1 ¾ oz plain flour
- ¾ tsp salt
- ¼ tsp white pepper
- 2 ⅛ oz butter
- 1 lemonin wedges
- ⅓ oz flat-leaf parsleychopped
To serve
- 1 ¾ lb chips
- 6 tbsp tartare sauce
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Method
0/4 doneStep 1: Pat 1 ⅓ lb perch fillets, skin on dry. Mix 1 ¾ oz plain flour, ¾ tsp salt and ¼ tsp white pepper and dust the fillets.
Step 2: Heat a third of ¾ oz butter in a large pan until foaming. Fry the fillets in batches, skin-side down, for 1–2 minutes, then turn for 1 minute, until golden, opaque and flaking. Common mistake: crowding the pan.
8 minStep 3: Keep warm and repeat, adding butter as needed.
Step 4: Pour the last of 1 ⅜ oz butter into the pan, let it foam and pour over the fish. Scatter with ⅓ oz flat-leaf parsley and serve with 1 lemon, 1 ¾ lb chips and 6 tbsp tartare sauce.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 32 g
- Carbs
- 34 g
- Fat
- 28 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does filets de perche take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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