Perch Nuggets with Curried Tartar Sauce


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

Servings
For 4 servings


Author

FOOBY Team


Nutritional Information

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


Ingredients

  • Curry Tartar Sauce
  • 2 eggs
  • 1 bunch flat-leaf parsley
  • 100 g low-fat quark
  • 50 g mayonnaise
  • 2 tbsp. mild curry powder
  • 0.25 tsp. salt
  • Donut Dough
  • 200 g white flour
  • 2 egg yolk
  • 2.5 dl lager beer (Zimmertemperatur)
  • 80 g butter
  • 0.75 tsp. salt
  • a little pepper
  • oil to deep-fry
  • Perch Bites
  • 0.5 tbsp. Worcestershire sauce
  • 1 tbsp. lemon juice
  • 600 g perch fillets ohne Haut
  • 0.25 tsp. salt
  • a little white flour

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Instructions

  • Ingredients

    Mix the quark and remaining ingredients including the salt.
  • Curry Tartar Sauce

    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.
  • Donut Dough

    Für den Bierteig Mehl, Eigelbe und Bier verrühren.
  • Butter flüssig werden lassen und unter Rühren dazugiessen, zu einem glatten Teig verrühren, würzen. Teig zugedeckt bei Raumtemperatur ca. 30 Min. quellen lassen.
  • Einen Brattopf ca. 3 cm hoch mit Öl füllen, erhitzen.
  • Perch Bites

    Worcestersauce und Zitronensaft in einer Schüssel verrühren, Eglifilets darin wenden, salzen.
  • Eglifilets im Mehl wenden, dann in den Teig tauchen, abtropfen, portionenweise im ca. 180 Grad heissen Öl goldgelb backen.
  • Egli-Chnusperli mit einer Schaumkelle herausnehmen, auf einem Haushaltspapier abtropfen.

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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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