Fried Kinki
Since we are using kinki fish for sashimi, the frying time can be shorter. The fish is ready when the batter is golden brown on the surface
How to make it
1
Season the kinki meat with salt and pepper, then coat it in flour, beaten egg, and breadcrumbs in that order
2
Make a salad to accompany the tomato. Cut a cross in the top, place in boiling water for 10 seconds, then remove from the water and place in ice water. Peel the skin and chop finely
3
Transfer the chopped cherry tomatoes to a bowl and add the seasonings in [A]. Chop the black olives, pickles, and basil and add them
4
Heat the oil to 170°C and deep fry the kinki for 2-3 minutes. Remove to a wire rack to drain the oil. Place on a serving dish and sprinkle with a little salt
5
Add the salad (3) and top with basil to taste
Ingredientsfor 1 person
-
- rockfish Use fillets of
- 1 piece
-
- salt
- A little
-
- Pick it
- A little
-
- Cake flour for dusting
- A little
-
- Beat egg
- A little
-
- Bread crumbs
- A little
-
- Fried oil
- Appropriate amount
-
- Fruit tomato
- 200g
-
[A]
- Black Olives
- 10g
-
- pickles
- 10g
-
- capers
- 5g
-
- basil
- 2
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- salt
- A little
-
- Pick it
- A little
-
- Basic French Dressing
- 2 tbsp
-
- Finely chopped
- 15g
-
- basil For
- 1 piece
[PR]
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