Deep-fried breaded clams
When deep frying, if you are concerned about oil splatters, it is recommended to use a drop lid made of aluminum foil. This will reduce kitchen mess and also allow the food to cook more evenly. The amount of oil should be enough to cover half of the fish. Pour oil on top of the fish with a ladle halfway through the frying process
How to make it
1
Sprinkle salt on the fillets of nametagare and season them. Coat them in flour, beaten egg, and breadcrumbs in that order
2
Heat the frying oil to about 160°C, and once you add the fish, turn the heat up to high and raise the temperature. Fry for 1 to 2 minutes, pouring oil over the fish with a ladle
3
Cover with aluminum foil and fry for another 2 to 3 minutes
4
Remove the drop lid and continue frying for another 5 minutes, adding more oil with a ladle. When the batter starts to turn golden brown, it means the food is done
5
Remove from the oil and top with ketchup or egg tartar sauce to taste
Ingredients for 3 people
-
- Licking
- 2 slices (approximately 180g)
-
- salt
- Appropriate amount
-
- flour
- Appropriate amount
-
- Beat egg
- Appropriate amount
-
- Bread crumbs
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- ketchup
- Appropriate amount
-
- Egg tartare
- Appropriate amount
[PR]
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