Battered fish curry with spicy tartar sauce

The perfect bite! Battered fish curry with spicy tartar sauce.

Crunchy, fresh, spicy… the perfect bite. An amazing flavour combination that for sure will surprise you.

We are going to prepare some seasonal anchovies with battered curry. Also, a homemade tartar sauce that is easy to make and you can adjust the ingredients if you want it spicier. The cherry on top of the cake will be some little gem lettuce leave to add some fresh and crunchiness to each bite.

If you just want to make the battered fish curry go ahead as it is delicious but if you add the homemade tartar sauce I am sure you are going to love it.

I make homemade mayonnaise using the recipe from the Christmas Ebook (free ebook). It takes 1 minute to make it and way better than any store-bought sauce.

Make sure you use good sunflower oil or olive oil.

If you try this recipe, please leave a comment at the end of the recipe.

I am sure this recipe will surprise you 🙂

Egg batter or beer tempura?

Egg batter is soft and less crunchy but does not cover the taste of the fish.

Beer tempura on the other hand, it is a lit more crunchy but the beer can cover the flavour of the fish.

What kind of fish can I use?

Any fish that you would use to deep fry. My favourites are anchovies, cod fish and mackerel. The easiest way is to ask your fishmonger for seasonal fish that you can use to deep fry.

Make use the fish is clean and cut into bite sizes.

Pick your favourite batter and let´s start!

Battered fish curry with spicy tartar sauce

Recipe by Enara ParraCourse: Appetizers, PintxoCuisine: MediterraneanDifficulty: Medium

Servings

6

servings

Prep time

25

minutes

Cooking time

10

minutes

Ingredients

• 300 g anchovies or fish, cleaned and cut into bite size

• Egg batter

• 1 cup all purpose flour

• 1 cup ice cold water

• 1 small egg

• 1 teaspoon curry powder

• Beer tempura

• 125 g flour

• Cold beer or cold sparkling water, around 125 ml

• 6 g baking powder

• 1 tablespoon curry powder

• 1/2 teaspoon salt

• Lemon or lime zest

• 1/2 teaspoon minced garlic

• 1/2 teaspoon minced ginger

• Black pepper

• Sriracha

• Tartar sauce

• 4 tablespoon homemade mayonnaise (130 g)

• 1 tablespoon pickle, finely chopped (14 g)

• ½ tablespoon capers, finely chopped (7 g)

• 1 teaspoon Dijon mustard

• 1/4 tablespoon onion, finely chopped

• ½ lime juice

• 2 tablespoon orange juice

• ¼ teaspoon pepper

• Optional: 1 teaspoon Sambal

• Optional: orange zest (¼ teaspoon)

• To serve: 2 little gem lettuce, leaves
  Optional: Sriracha

Directions

• Tartar sauce:
• Combine all the ingredients in a small bowl and stir. Taste and adjust salt, pepper, and sambal.
  Store in the refrigerator until the anchovies are ready.
• 1. Egg batter:
• Dry the anchovies laying them over some kitchen paper.
• Whisk together the flour, curry, egg and cold water in a medium bowl until smooth.
• Heat 2 cups of olive oil in a medium size saucepan.
• Holding the anchovy by the tip, dip into the batter until it is completely coated and then into the hot oil.
• Cook for 1-2 minutes on each side then remove to a wire rack or collated.
• Repeat with the rest of the fish.
• 2. Beer tempura:
• Mix together the flour, baking powder, curry, lime zest, minced garlic and ginger, salt and pepper. Pour the cold beer little by little and whisk until smooth. Add a little bit of Sriracha if you like it spicy.
• Heat 2 cups of olive oil in a medium size saucepan.
• Dip fish into the batter until it is completely coated and then into the hot oil.
• Cook for 1-2 minutes then remove to a wire rack or collated.
• Repeat with the rest of the fish.
• Assembly:
  Spoon 1 teaspoon of tartar sauce into lettuce leaves.
  Place battered fish curry on top. Optional: add a little bit of Sriracha
  Serve and enjoy!
  

Notes

• Tartar sauce can be stored in the refrigerator covered for a week.

More appetizer ideas here.