Ingredients
Hint:
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
kochen@bettybossi.ch
Curried tartare sauce
Beer batter
Battered perch
Deep-fry
How it's done
Curried tartare sauce
Hard-boil the eggs in boiling water for approx. 10 mins., rinse in cold water, peel and roughly chop them. Finely chop the parsley.
In a bowl, mix the eggs and parsley with the quark and season.
Beer batter
Place the flour and egg yolks in a bowl, pour in the beer, mix.
Melt the butter in a small pan, allow it to cool slightly, then pour into the bowl while stirring, mix to form a smooth batter, season. Cover the batter and leave to stand at room temperature for approx. 30 mins.
Battered perch
In a bowl, combine the Worcestershire sauce and lemon juice, coat the perch fillets in the mixture, season with salt.
Fill the pan approx. 3 cm deep with oil and heat to approx. 180 °C.
Deep-fry
Toss the perch fillets in the flour, dip them into the batter in batches, drain, cook in the hot oil until golden.
Remove the perch nuggets with a slotted spoon and drain on a paper towel. Repeat with the remaining perch fillets, serve with the curry tartare.
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