Battered Perch Nuggets with Curried Tartar Sauce

1hr 10m
Preparation/cooking time: ca. 15m + Allow to swell: ca. 30m + Bake: ca. 25m

For 4 servings

Nutritional Information

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


  • 50 g mayonnaise
  • 100 g low-fat quark
  • 2 tsp. mild curry powder
  • 2 eggs, hard-boiled, coarsely chopped
  • 1 bunch flat-leaf parsley, finely chopped
  • 0.5 tsp. salt
  • g white flour
  • 2 egg yolk
  • 2.5 dl light beer room temperature
  • 80 g butter, liquid
  • a little white pepper
  • sunflower oil to deep-fry
  • 0.5 tbsp. Worcestershire sauce
  • 1 tbsp. lemon juice
  • 600 g skinned perch fillet

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  • Mix the quark and remaining ingredients including the salt.
  • Combine the flour, egg yolks and beer. Pour in the butter, 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. In a deep bowl, combine the Worcestershire sauce and lemon juice, coat the perch fillets in the mixture, season. Coat the perch fillets with flour, dip into the batter, drain and bake in batches in oil that is approx. 180°C, until golden yellow. Remove, drain on kitchen paper and keep warm.

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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