Deep-fried golden-eyed snapper
I fried broad beans with golden-eyed snapper to create a spring-like dish. The tail of the golden-eyed snapper is a little tough, so cutting a slit in it before frying will give it a nice texture
How to make it
1
Use the tail meat of the alfonsino. Cut off the bones and make a 2mm wide cut in the skin
2
Coat the flesh lightly with flour, dip it in water-dissolved potato starch, and then fry it in oil heated to about 170°C for about 1 minute and a half
3
Remove to a wire rack and sprinkle with salt while still hot to allow the flavors to blend
4
Fry broad beans in the same way. As the freshness of broad beans decreases rapidly once the skin is peeled, it is best to peel the skin just before frying
5
Serve in a serving dish and garnish with lemon slices to finish
Ingredients for 2 people
-
- Golden snapper
- 4 slices
-
- broad bean
- About 10 grains
-
- Used as flour flour
- A little
-
- Water-soluble potato starch
- Appropriate amount
-
- salt
- A little
-
- For lemon
- A little
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