Battered perch nuggets with curried tartar sauce
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
Total time: 1hr 10m
Preparation Time: 15m
Servings
For
4 people
Author
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
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.
