Fried Fish with Tartare Sauce

Name: Fried Fish with Tartare Sauce (Sudak Olrli Sousom Tartar)
Cuisine: Russian
Ingredients: 700 g/1 lb 10 oz perch fillet, skinned and boned; 15 ml/1 tbsp fresh lemon juice; 115 g/4 oz/1 cup plain white (all-purpose) flour; 150 ml/¼ pint/⅔ cup light beer; 1 egg white; about 1 litre/1¾ pints/4 cups rapeseed (canola) oil; lemon wedges, to garnish; green salad, to serve; 3 large pickled gherkins; 200 g/7 fl oz/scant 1 cup mayonnaise; 15 ml/1 tbsp capers; 5 ml/1 tsp finely chopped fresh dill; 15 ml/1 tbsp finely chopped fresh parsley; 2.5 ml/½ tsp mustard; 1.5 ml/¼ tsp salt; 1.5 ml/¼ tsp ground black pepper

Sudak Olrli Sousom Tartar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

Deep-fried fish - usually perch or pike - served with a tartare sauce is a favourite in Russian restaurants. Here a batter is used, but Russians often use smetana.

Ingredients

700 g/1 lb 10 oz perch fillet, skinned and boned
5

Europe
Russia
Fish course
Pescatarian
Low carb
Low sugar
Very low sodium
Low sodium

Method

To make the tartare sauce, peel and finely chop the gerkins. Put in a bowl with the mayonnaise, capers, dill, parsley and mustard. Mix together. Add salt and pepper to taste, and transfer to a serving bowl.
Cut the fish fillets into pieces measuring about 3cm/1¼in and put on a plate. Sprinkle the fish pieces with the salt and lemon juice.

Energy 719kcal/2986kJ; Protein 36.7g; Carbohydrate 24.3g, of which sugars 2.1g; Fat 53.4g, of which saturates 7.6g; Cholesterol 118mg; Calcium 95mg; Fibre 1.8g; Sodium 352mg.