Kretzer is the name of the Egli (from the family of perch), when it is fried in the traditional way. And it goes like this:
Scale the fish, gut it and clean it.
Season it with salt and pepper, sprinkle it with a little bit of lemon juice and fry it for 15 minutes.
Turn the fish in flour on the other side, tap it well and fry it in oil at 180 °C for about 4 minutes.
Wait for a minute and deep-fry again for 4 minutes.
Dry the oil with household paper and serve the fish on the spot with fresh mayo and lemon.