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.
Egg batter
Beer tempura
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.
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.
I am passionate about cooking, markets and urban gardens. Always looking for fresh seasonal ingredients at local markets to create new recipes. I hope this place inspires you to cook something new. Enjoy it!
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