Egli Fillets in Beer Batter

For the Eglifilets in beer batter first prepare the dough by mixing the flour with the eggs, the beer and a pinch of salt to a smooth dough and let it rest for at least 1/2 hour. The dough is usually a little bit thicker and should be thinned a little bit if necessary.

In the meantime, wash the perch fillets, dab dry with kitchen paper and carefully remove the bones with kitchen tweezers. Lightly salt and pepper both sides. Sprinkle with a few drops of lemon juice and turn in flour, patting well. Heat enough lard in a large frying pan. Pull the perch fillets one by one through the beer batter and fry them in the hot lard until golden brown on both sides.

Lift out the finished perch fillets in beer batter, drain well or dab with a paper towel. Garnish with lemon wedges and serve.

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