Battered perch nuggets with curried tartare sauce

Fish
Total: 1 hr 10 min. | Active: 40 min.

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 tartare sauce. Mmmmm, good food's never been simpler.

FOOBY Team

Ingredients

for 4 person

Curried tartare sauce
2  eggs
  water, boiling
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
Battered perch
½ tbsp Worcestershire sauce
1 tbsp lemon juice
600 g perch fillets skinless
¼ tsp salt
  oil for deep-frying
Deep-fry
a little  white flour

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.

Show complete recipe