Cod buds, trash, and garlic frits

Sprinkle the white fish with a little salt and pepper and cake flour.

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.

Remove the dirty roots of A and add cake flour and water-soluble tempura flour in the order.

Fry over high heat (170-180°C of oil). Salt and pepper on the fried food.
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.
[5] After serving white fish and wild vegetables over top, pour an appropriate amount of olive oil over top and add lemon.

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- White fish
- 60g (1 sheet)
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[A]
- Cod buds
- 1 piece
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- Kogomi
- 1 piece
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- Garlic Gyoja Garlic
- 1 piece
-
- salt
- Appropriate
-
- Pick it
- Appropriate
-
- Olive oil
- 10cc + appropriate amount
-
- 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