White fish with fried fried white fish
This dish uses chopped butterbur as the batter. This time we used ainame, but it can also be substituted with other white fish and is delicious. Please also refer to this page for information on the ingredients introduced in this recipe
How to make it
1
Use a boner to carefully remove the bones from the ainame. Coarsely chop the butterbur sprouts before using
2
Sprinkle salt and white pepper on both sides of the ainame, then coat with flour, egg white, and roughly chopped butterbur in that order. Press firmly to coat
3
Place in oil heated to 160°C and fry for about 1 minute and a half
4
Remove to a wire rack and sprinkle with salt while still hot. Serve in a serving dish and garnish with sliced lemon. Finish by sprinkling with Italian parsley
Ingredients for 4 people
-
- Ainame
- 70g x 4 slices
-
- Use roughly chopped butterbur
- 40g
-
- salt
- A little
-
- White pepper
- A little
-
- Egg white
- 1 piece
-
- Used as flour flour
- A little
-
- Cut lemon for topping
- A little
-
- Italian parsley finish
- A little
[PR]
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