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Beer-battered perch fillets from the oven
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 877
  • Fat about 50g
  • Carbohydrates about 54g
  • Protein about 47g
This is needed
This is needed for 4 people
Beer batter
  • 200 g white flour
  • 30 g sunflower seeds, coarsely chopped
  • 1 fresh egg yolk
  • 2 dl beer (room temperature)
  • 0.75 dl sunflower oil
  • 0.75 tsp salt
  • a little pepper
  • 1 g fresh egg whites
  • 1 pinch salt
  • 600 g skinned perch fillets
  • 0.5 tsp salt
  • 2 tbsp lemon juice
  • a little pepper
  • 80 g white flour
  • 2 tbsp oil
Tartare sauce
  • 60 g mayonnaise
  • 100 g sour single cream
  • 2 bunch gherkins, finely chopped
  • 1 tbsp hard-boiled egg, finely chopped
  • 0.5 bunch parsley, finely chopped
  • 1 tbsp capers, finely chopped
  • 1 organic lemon, thinly sliced
  • salt and pepper to taste
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And that's how it's done
And that's 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.
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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