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  • 4 Pagrus fillets, skin free, cut up in bite-sized pieces
  • Salt
  • Ingredients for tartar sauce
    • 500 gr all-purpose flour
    • 2 tsp baking powder
    • 250 ml soda water
    • 330 ml blonde beer
    • 2 tsp sugar
    • Salt
    • Sunflower oil for frying
    • 350 gr mayonnaise
    • 3 tbs capers
    • 3 tbs pickled cucumbers, thinly chopped
    • 1½ tbs dill, thinly chopped
    • ½ average sized onion, thinly chopped
    • Half a lime juice
    • Salt & Pepper


(Servings: 4)
Preparation time: 20 minutes
Cooking time: 30 minutes

  • Preparing the batter: Place all ingredients in a large bowl and whisk them up until the mixture is smooth, then let it rest.
  • Cooking the Pagrus: Place some sunflower oil in a pan, heat it up then lower the temperature to moderately hot.
  • Put the flour in a bowl with some salt and mix up with a spoon.
  • Place the Pagrus bites in the flour and allow it to cover the entire surface.
  • Then, dip the Pagrus bites into the batter, so that they get completely covered.
  • Fry for about 5-6 minutes until the batter fluffs up and becomes golden in color.
  • Place the bites in a dish lined with kitchen towels.
  • Serve hot with the tartar sauce.
  • Preparing the tartar sauce: Mix the onion, pickled cucumbers and capers in the hand blender to form a paste.
  • Place the paste in a small sieve and press firmly with a spoon until all moisture drains out.
  • Place the paste in a bowl and add the mayonnaise, dill, lime juice, some salt and pepper. Mix well until the mix becomes smooth.
  • Tartar sauce may be preserved in the fridge for 2-3 days.


  • Tip: Careful! The oil should not be too high a temperature so that the fish may cook on the inside as well.