Basket

Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
CHF
Delivery costs:
CHF

Total:

CHF
Battered perch nuggets with curried tartar sauce
15 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 873
  • Fat about 68g
  • Carbohydrates about 44g
  • Protein about 14g
Author: FOOBY Team
This is needed
This is needed for 4 people
Curried tartar sauce
  • 2 eggs
  • 1 bunch flat-leaf parsley
  • 100 g half-fat quark
  • 50 g mayonnaise
  • 2 tbsp mild curry powder
  • 0.25 tsp salt
Beer batter
  • 200 g white flour
  • 2 egg yolk
  • 2.5 dl light beer (room temperature)
  • 80 g butter
  • 0.75 tsp salt
  • a little pepper
  • oil for deep-frying
Battered perch
  • 0.5 tbsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 600 g perch fillets skinless
  • 0.25 tsp salt
  • a little white flour
View these products
And that's how it's done
And that's how it's done
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.