Deep-fried cabbage with mille-feuille
Cabbage can be eaten raw, so it doesn't need to be cooked all the way through. Just fry it quickly over high heat
How to make it
1
Roughly cut the cabbage into oval shapes. Wrap it in strips of roasted seaweed and seal the edges with wheat flour nori
2
Coat the fish in flour, beaten egg, and breadcrumbs in that order, then deep fry in 160-170°C oil. Once the coating is golden brown, remove from the pan
3
Remove to a paper towel to drain the oil, then cut in half to expose the cabbage layer
4
Serve in a bowl and garnish with lemon wedges to finish
Ingredients for 3 people
-
- cabbage
- Appropriate amount
-
- Grilled seaweed
- A little
-
- Flour paste
- A little
-
- Used as flour flour
- A little
-
- Beat egg
- A little
-
- Bread crumbs
- A little
-
- Fried oil
- Appropriate amount
-
- For lemon
- A little
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