New onion fritted keca sauce

Italian
main
Kataoka Mamoru
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New onions tend to fall apart when frying, so handle them gently. When grilling fish, the key is to press the skin firmly with your fingers. The skin is sharp, so the finish is beautiful. The kekka sauce goes well with meat, so enjoy various arrangements.
Cooking time: 15 minutes
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How to make it
1

[Cutting new onions]
Put a knife in the new onions at right angles into the fibers and make two large slices of 1-2cm wide.

2

[Fry new onions]
Bake the cut onions with flour, eggs, and breadcrumbs in the order they are, and then gently fry them with oil heated to 170 degrees until golden brown.

3

[Grilling a sea bream]
After adding salt and pepper (not included), add cake flour (not included) to the skin only, and then roast the skin in a frying pan with olive oil pressed against the skin. When the skin is brown, turn it over and cook the whole thing.

4

[Make a sauce]
Mix the ingredients for the cucumber sauce.

5

[Spread]
Place the fried onions on a plate and sprinkle a small amount of salt and Italian parsley. Place the grilled fish on top and pour plenty of kelp sauce over it.

Ingredients: 2 dishes

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