Zander fillets in beer batter with sauce tartare

Name: Zander fillets in beer batter with sauce tartare
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g + 3 tablespoons flour; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 150 ml Beer; 1 small onion; 1 pickled gherkin; 3 Stem(s) Parsley; 1 TABLESPOON Capers (glass); 6 TABLESPOONS Whole milk yoghurt; 6 TABLESPOONS light salad cream; 1 TABLESPOON Lemon juice; 7-10 Tbsp Pepper; 1 l oil for frying; 500 g Pike-perch fillet

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g + 3 tablespoons flour
7-10 Tbsp Salt
3 Eggs (Gr. M)
150 ml Beer
1 small onion
1 pickled gherkin
3 Stem(s) Parsley
1 TABLESPOON Capers (glass)
6 TABLESPOONS Whole milk yoghurt
6 TABLESPOONS light salad cream
1 TABLESPOON Lemon juice
7-10 Tbsp Pepper
1 l oil for frying
500 g Pike-perch fillet

Directions

1
For the beer dough, mix 150 g flour and 1⁄2 tsp. salt. Separate 2 eggs. Put the egg whites in a cool place. First mix egg yolk and beer, then gradually stir into the flour until a viscous dough is formed.
2
Cover and allow to swell for approx. 30 minutes at room temperature.
3
For the sauce tartare, boil 1 egg hard, quench, peel and let it cool down. Peel the onion. Chop onion and cucumber finely. Wash parsley, shake dry, pluck off leaves. Chop parsley, capers and egg finely.
4
Mix everything with yoghurt and salad cream. Season with lemon juice, salt and pepper.
5
Heat the oil in a deep fryer or a high pot to approx. 180 °C. Beat 2 egg whites with 1 pinch of salt until stiff and fold into the beer batter. Wash the fish, dab dry and cut into bite-sized pieces.
6
First turn in flour, then pull through the dough and fry in portions in hot oil. Serve with parsley potatoes and a mixed leaf salad.