Nick Malgieri
Nick Malgieri

Chnusperli - Perch Fillets Fried in Beer Batter

Fischer’s Fritz, a lakeside restaurant and camp ground has been part of the Zurich dining and recreation scene for decades.  It was recently taken over by Michel Peclard’s company that also runs Café Schober and the popular restaurant Coco near Paradeplatz in Zurich.  Fischer’s Fritz features casual food in the style of this recipe.

Makes about 4 servings

Tartar Sauce

1 1/2 cups mayonnaise

2 pickled cornichons, finely chopped

1/3 cup capers, squeezed dry and chopped

1 small bunch chives, finely snipped

1 teaspoon Worcestershire sauce

Several grinds of the pepper mill

Fried Perch

1/3 cup milk

1/3 cup beer

1 large egg

2 teaspoons white wine vinegar

2 teaspoons lemon juice

2 teaspoons Worcestershire sauce

1 tablespoon chopped dill

1 1/2 cups/6 ounces all-purpose flour

1/2 teaspoon salt

Several grinds of the pepper mill

1 1/2 pounds fresh perch fillets or other skinned and boned fresh water fish

Salt and all-purpose flour for dredging the fish

Vegetable oil for frying

  1. For the tartar sauce, mix all the ingredients and correct seasoning.
  2. For the frying batter, combine all ingredients in a blender and pulse to mix. Let rest for a few hours before suing; if too thick, thin with a little more beer.
  3. For the perch, slice them into thin strips and immediately before frying, sprinkle with salt and dredge with flour.
  4. Heat the oil to 350 degrees.
  5. Dip a quarter of the fish at a time into the batter and drain slightly. Fry quickly and drain on paper towels.
  6. Serve the fish immediately with a mixed salad.