Food / Lifestyle

Sea bass tartare and sea bass tartare fritters

This is one of the easiest and fastest recipes to make and the taste will surprise you a lot. Each bite is like a taste of the sea: elegant, tasty, and powerful. Like that of an oyster without the aqueous and gelatinous texture of it. It’s a delightful dish.

Ah! And keep reading until the end because we are going to give it a twist for those who are not excited about the semi-raw fish or the taste of the sea. You’re going to love it.

For 4 people.

Difficulty: low.

Sea bass tartare


– A couple of sea bass fish of 500 or 600 gr. or one large one of 1 kg/ 1.200 kg.

– 1 sweet red onion or 3 shallots.

– 1 heaped teaspoonful of traditional or Dijon mustard.

– 1 spoonful of feshly chopped chives.

– 1 teaspoonful of freshly chopped dill.

– Juice of half a lime.

– 1 spoonful of EVOO (extra virgin olive oil).

– Recently ground pepper.

– 1 teaspoonful of sea salt flakes like Maldon salt

– (optional) salmon roe

Cooking method:

We freeze the sea bass for two or three days to make sure any possible parasites, such as anisakis, don’t affect us. Slowly defrost it in a refrigerator so that the texture of the fish does not change and go soft.

We separate the loins from the sea bass, remove the skin and make sure that there are no bones left (we can ask our fishmonger to prepare the sea bass for us as well). Using a knife, we cut it into squares of 1 cm maximum. We cut the onion into very small ‘brunoise’ and chop up the herbs.

Place all ingredients in a bowl except for the roe and insert them into a larger bowl filled with crushed ice (“reverse water bath”) to make sure the result stays very cool. We stir it slowly and carefully until all ingredients are well integrated.

We plate it up placing a few salmon roe on top of the tartare. We season it with salt and pepper and serve.


* It is perfect as a starter accompanied by a few fine slices of toast from a good bread and a little butter to spread on them before placing a generous spoonful of our tartare onto it.

And now the twist I was telling you about at the beginning:

Sea bass tartare fritters

Ingredients: (for around 200 gr of sea bass tartare.)

– Sea bass tartare

– 1 very finely chopped clove of garlic

– 1 sprig of very finely chopped parsley

– 1 whole egg and one yolk

– 30 gr of milk

– 50 gr of flour

– 1 teaspoonful of powdered yeast

– Recently ground salt and pepper

– 1/2 litre of mild olive oil or a good sunflower oil

Cooking method:

Place the oil in a saucepan and put it on medium-high heat.

We bring all of the ingredients together until we get a well-integrated paste.

When the oil is very hot, we keep dropping teaspoonfuls of our dough into it. Once the fritters are golden on both sides evenly, we stir them carefully and place them on a large plate on top of greaseproof paper so that they lose the excess oil.

We serve it while still hot.


* They are delicious and will please absolutely everyone. They are addictive!

* It is ideal to accompany them with an aioli, a tartar sauce, or a good onion jam, which tastes amazing.

Photos and recipe: cocinaDsastre.

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