for 4 people

Beer batter

200 g	white flour
30 g	sunflower seeds, coarsely chopped
1	fresh egg yolk
2 dl	beer (room temperature)
¾ dl	sunflower oil
¾ tsp	salt
a little	pepper
1	fresh egg white
1 pinch	salt

Fish

600 g	skinned perch fillets
2 tbsp	lemon juice
½ tsp	salt
a little	pepper
80 g	white flour
2 tbsp	oil

Tartare sauce

100 g	sour single cream
60 g	mayonnaise
1	hard-boiled egg, finely chopped
2	gherkins, finely chopped
1 tbsp	capers, finely chopped
½ bunch	parsley, finely chopped
	salt and pepper to taste
1	organic lemon, thinly sliced

How it's done

Beer batter

Mix the flour and sunflower seeds in a bowl. Whisk the egg yolks, beer and oil, pour into the flour while whisking, mix to form a smooth batter, season. Cover the batter and leave to stand at room temperature for approx. 30 mins. Beat the egg whites with the salt until stiff, fold in carefully.

Fish

Mix the perch fillets with lemon juice, season. Empty the flour into a shallow dish. Toss the perch fillets in the flour in batches, then shake off the excess. Dip the fish into the beer batter in batches, drain and place on a sheet of baking paper. Drizzle with oil.

To bake

Place a baking tray in the centre of the oven. Preheat the oven to 220°C for approx. 15 mins. Slide the perch fillets and baking paper onto the hot tray (be careful, very hot), bake for approx. 10 mins.

Tartare sauce

Mix the sour single cream with all the other ingredients up to and including the parsley, season. Serve the sauce with the perch fillets, garnish with lemon wedges.

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