Perch fillets in a light beer batter
Perch fillets in a light beer batter is a classic, comforting dish featuring delicate freshwater perch coated in a crispy, airy batter made with beer and deep-fried until golden. It is a staple in many European cuisines, particularly popular in the UK, Ireland, and parts of Central Europe like Germany and Austria, often served with chips, mushy peas, or a simple salad.
🍽️ Nutrition at a glance
This dish is high in protein from the fish and fat from the frying process, with moderate carbohydrates from the batter. A typical serving provides a good source of B vitamins, selenium, and phosphorus, with a rough calorie estimate of 400-500 kcal per serving.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 28 g |
| Carbs | 22 g |
| Fat | 28 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 580 mg |
| Phosphorus | 250 mg |
| Selenium | 32 µg |
| Niacin (B3) | 4.5 mg |
| Vitamin B12 | 2.1 µg |
| Potassium | 380 mg |
| Vitamin B6 | 0.4 mg |
| Magnesium | 35 mg |
| Zinc | 1.2 mg |
Per 1 serving (200 g) · estimated, varies by recipe
💡 What's interesting
The use of beer in the batter is a traditional technique where the carbonation and alcohol create a lighter, crispier coating than a standard flour batter. Nutritionally, perch is a lean fish, but the frying method significantly increases the fat content, making it an indulgent rather than a light meal.
