Battered perch nuggets with curried tartar sauce


Total time: 1hr 10m
Preparation Time: 15m

Servings
For 4 people


Author

FOOBY Team


Nutritional Information

Contains 873 Kcal, 14g Protein, 44g Carbohydrates, 68g Fat


Ingredients

  • Curried tartar sauce
  • 2 eggs
  • 1 bunch flat-leaf parsley
  • 100 g half-fat quark
  • 50 g mayonnaise
  • 2 tbsp mild curry powder
  • 0.25 tsp salt
  • Beer batter
  • 200 g white flour
  • 2 egg yolk
  • 2.5 dl light beer (room temperature)
  • 80 g butter
  • 0.75 tsp salt
  • a little pepper
  • oil for deep-frying
  • Battered perch
  • 0.5 tbsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 600 g perch fillets skinless
  • 0.25 tsp salt
  • a little white flour

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Instructions

  • Curried tartar sauce

    Hard-boil the eggs, peel them and roughly chop them. Finely chop the parsley.
  • Mix the quark, mayonnaise, curry, eggs, parsley and salt.
  • Beer batter

    For the beer batter, combine the flour, egg yolks and beer.
  • Melt the butter and pour in, stirring, and keep stirring to form a smooth batter. Season. Cover the batter and leave to rest at room temperature for approx. 30 mins.
  • Fill a frying pan to a depth of approx. 3 cm with oil and heat.
  • Battered perch

    In a bowl, combine the Worcestershire sauce and lemon juice, coat the perch fillets in the mixture, season with salt.
  • Coat the perch fillets with flour, dip into the batter, drain and cook in batches in oil that is approx. 180°C, until golden yellow.
  • Remove the battered perch nuggets with a slotted spoon and drain on paper towels.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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