Or fish & chips the Swiss way made with European perch, the so called Egli. Deep fried in beer batter or simply dusted with some flour and herbs, every time a delight. Served with a nice portion of pommes frites and tartar sauce. Yummy!
500 g fillet of European perch
100 g flour + 2 tablespoons for dusting
150 g white wine
4 large potatoes
Season perch fillets with salt and pepper. Sift flour, add egg yolks and white wine and whisk everything together, finally fold in beaten egg white. Dust fillets with flour and coat them with the batter. Deep fry in hot oil in 2-3 minutes. Peel and cut potatoes in sticks and place in a bowl filled with ice water for at least 30 minutes or over night. After wash it again under running water and dry with a help of a kitchen cloth. Heat the deep fryer to 140°C and fry potatoes in small portions for 6-8 minutes. Let them cool for 15 minutes while heat the deep fryer to 190°C. Now it is time for the second frying for 2-3 minutes. Place a kitchen cloth into a bowl, add fries on it, sprinkle with salt, remove the cloth and shake it for a moment or two. Serve immediately.