Cod buds, trash, and garlic frits
For white fish, use red sea bream or sea bass. When grilling the skin side, press down slightly from above at first to prevent the skin from flipping over
How to make it
1
Coat the white fish with a little salt and pepper and flour, then pat dry
2
Add 10cc of olive oil to a heated frying pan and fry the white fish skin-side down (over low heat). Once browned, flip it over
3
Remove the dirty root part of A and dip it in plain flour and then water-dissolved tempura flour
4
Deep fry over high heat (oil 170-180℃). Season with salt and pepper
5
Heat tomato sauce and water in a frying pan, add a little salt, turn off the heat, and pour the finished sauce onto a plate
6
Arrange the white fish and wild vegetables on top of [5], then drizzle a moderate amount of olive oil over the top and garnish with lemon
Materials1 person
-
- White fish
- 60g (1 piece)
-
[A]
- Taramas
- 1 piece
-
- Kogomi
- 1 piece
-
- Garlic, wild garlic
- 1 piece
-
- salt
- Appropriate
-
- Pick it
- Appropriate
-
-
Ardoino
Extra Virgin Olive - 10cc+appropriate amount
-
Ardoino
-
- flour for coating white fish and wild vegetables.
- Appropriate amount
-
- the tempura flour Mix
- Appropriate amount
-
- Salad oil
- Appropriate amount
-
- Tomato sauce
- 1 tablespoon
-
- water
- 1 tablespoon
-
- lemon
- 1/8 pieces
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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