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.
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.
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.