Ingredients
Sauce:
- 1 small onion
- 2 hard-boiled eggs
- 2 pickles
- 25 g mixed fresh herbs
- 100 g mayonnaise
- 150 g yogurt
- 2 ts mustard
- salt, pepper
Batter:
- 2 eggs
- salt
- 100 g flour
- 180 ml beer
- 500 g perch or whitefish fillets, skin removed
- salt, pepper
- 1 tbs lemon juice
- 800 ml oil for deep-frying
- flour for coating/turning
Preparation
Sauce:
1. Peel onion and eggs and finely dice with the pickels. Finely chop the herbs. Stir everything with the rest of the ingredients and season with salt and pepper.
Batter:
2. Separate the egg whites from the yolks and beat the whites with some salt until stiff. Stir the egg yolks with the flour and beer into smooth batter and season with salt. Fold the beaten egg whites into the dough.
3. Dap the fish fillets dry and cut into pieces weighing approx. 30 g, season with salt, pepper, and some lemon juice.
4. Add oil to the pan and heat on highest level up to the roasting window, switch to a low level. Coat half of the fish fillets first in flour, then in the batter, add to the oil and deep-fry until the turning point is reached.
5. Turn the battered fish, continue deep-frying without lid until golden brown, remove from pan and drain on paper towel. Dry the inside of the lid with paper towel and deep-fry the second half of the fish in the same way.
6. Serve the hot battered fish with tartar sauce.
This recipe has been tested and approved by AMC.
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