Battered perch nuggets with curried tartar sauce

Battered perch nuggets with curried tartar sauce

Total: 1 hr 10 Min. | Active: 15 Min.
Nutritional value / people: 873 kcal
, Fat: 68 g
, Carbohydrate: 44 g
, Protein: 14 g

How about some crispy fish nuggets for dinner? Beer-battered perch is quick to make and is a hit with the whole family. To pep this classic up a little, add a quick curried tartar sauce. Mmmmm, good food's never been simpler.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Curried tartar sauce

2 eggs
1 bunch flat-leaf parsley
100 g half-fat quark
50 g mayonnaise
2 tbsp mild curry powder
¼ tsp salt

Beer batter

200 g white flour
2 egg yolks
2 ½ dl light beer (room temperature)
80 g butter
¾ tsp salt
a little pepper
oil for deep-frying

Battered perch

½ tbsp Worcestershire sauce
1 tbsp lemon juice
600 g perch fillets skinless
¼ tsp salt
a little white flour
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How it's done

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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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