battered fish curry served on a gem lettuce with tartar sauce on the side - top view

Battered fish curry with spicy tartar sauce

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

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

battered fish curry served on a gem lettuce with tartar sauce on the sides

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 🙂

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

  • Battered fish curry
  • 300 g fresh anchovies, cleaned

  • 1 cup all purpose flour

  • 1 cup ice cold water

  • 1 small egg

  • 1 teaspoon curry powder

  • To serve: 2 little gem lettuce, leaves

  • 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)

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.
  • Battered fish curry:
  • 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 colanted.
  • Repeat with the rest of the fish.
  • Assembly:
    Spoon 1 teaspoon of tartar sauce into lettuce leaves.
    Place battered fish curry on top.
    Serve and enjoy!

Notes

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

More appetizer ideas here.

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