Fischknusperli Spice Blend
Ab CHF 12.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Fischknusperli Seasoning Loved at every Swiss lake – with this blend Fischknusperli (Swiss crispy fried fish) get more excitement: lemon freshness, peppery warmth and mild chilli make for brilliant flavour and a craving for the next bite.
· Category: spice blend (Fischknusperli)
· Taste: mildly salty, lemony; pepper, onion, parsley & dill; subtle cayenne heat
· Use: for flour/coating mixes for Fischknusperli & battered fish; baked fish fillets from the pan or fryer
· Format: 45 g jar; 500 g stand-up pouch
My tip: Mix 1–2 tsp of seasoning per 100 g of flour/breadcrumbs, turn the fish pieces briefly to coat and fry until golden brown at 170 °C; serve with a simple yoghurt-herb dip.
Origin & Story
Fischknusperli (Swiss crispy fried fish) have long been rooted in Swiss cuisine and are especially popular at the inland lakes, such as Lake Zurich, Lake Lucerne or Lake Zug. They were a constant on the menu back in my training kitchen, and for years we argued there about whether the egg white for the beer batter has to be whisked or not – today I know the answer for sure. Above all, though, I'm convinced: Worcestershire sauce and chilli sauce have no place on Knusperli, because they mask the fine natural flavour of the fish. That's exactly why I created my own personal spice blend – to season fish in an exciting, aromatic way without dominating it.
Highlights
My Fischknusperli Seasoning gives the fish a natural seasoning, freshness and pleasant heat. Flor de Sal forms the base, complemented by fresh lemon zest and aromatic Malabar pepper. Onion adds depth, while parsley, turmeric and dill bring finely balanced herb notes. Cayenne pepper provides a mild, pleasant heat without masking the taste of the fish. I developed this personal recipe exclusively and make it solely at Manufaktur Funke – the exact recipe remains my secret.
Quality
I process all ingredients fresh and personally in small batches at my Manufaktur Funke – naturally with no additives or technical aids.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
For perfect Knusperli I mix the Fischknusperli Seasoning straight into the breadcrumbs or flour mix. Turn the fish pieces briefly to coat and then deep-fry at 170 °C until golden brown and crisp. Alongside I like to serve a fresh yoghurt dip with herbs – simple and perfect.
Recommended use
-
Classic Fischknusperli or battered fish
-
Baked fish fillets of all kinds
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As a seasoning for flour and coating mixes for fish dishes
Recipe idea
Fischknusperli with yoghurt dip
View recipe
Origin / Ingredients
Flor de Sal, lemon zest, Malabar pepper, onion, parsley, turmeric, dill, cayenne pepper.
All ingredients are processed with craftsmanship, 100% at Manufaktur Funke.
Storage
Store in a dry place, away from light. Reseal well after opening.
Ingredients
Portuguese flor de sal, lemon, black Malabar pepper, onion, parsley, garlic, Curcumin turmeric, dill, Cayenne red chilli
Additional information
| Weight | 0.045 kg |
|---|
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