Battered perch nuggets with curried tartar sauce

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

For 4 people



Nutritional Information

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


  • 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

View these products


  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home