Cod buds, trash, and garlic frits
For white fish, use red sea bream or sea bass. When baking the skin, press it down a little from above at first. Prevents the skin from tipping over.
How to make it
1
Sprinkle the white fish with a little salt and pepper and cake flour.
2
Put 10cc of olive oil in a heated frying pan and grill the white fish through the skin (low heat). When it's browned, turn it over.
3
Remove the dirty roots of A and add cake flour and water-soluble tempura flour in the order.
4
Fry over high heat (170-180°C of oil). Salt and pepper on the fried food.
5
Heat the tomato sauce and water in a frying pan, put a little salt to turn off the heat, then pour the finished sauce onto a plate.
6
[5] After serving white fish and wild vegetables over top, pour an appropriate amount of olive oil over top and add lemon.
Materials 1 person
-
- White fish
- 60g (1 sheet)
-
[A]
- Cod buds
- 1 piece
-
- Kogomi
- 1 piece
-
- Garlic Gyoja Garlic
- 1 piece
-
- salt
- Appropriate
-
- Pick it
- Appropriate
-
-
Olive Oil
Ardoino Extra Virgin - 10cc + appropriate amount
-
Olive Oil
-
- For sprinkling on white flour fish and wild vegetables
- Appropriate amount
-
- Dissolves water according to the instructions on the tempura flour
- Appropriate amount
-
- Salad oil
- Appropriate amount
-
- Tomato sauce
- 1 tablespoon
-
- water
- 1 tablespoon
-
- lemon
- 1/8 pieces
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
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