HOMERecipe:Fritters of new onions with checca sauce

New onion fritters with checa sauce

Spring onions tend to fall apart when deep-frying, so handle them gently. When grilling fish, it's important to press the skin side firmly with your fingers. A firm skin will ensure a beautiful finished product. Chekka sauce also goes well with meat, so enjoy using it in a variety of ways

Italian

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Kataoka Mamoru

[Book by Chef Kataoka] Authentic Italian food that can be enjoyed at home, professional flavors.

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Cooking time: 15 minutes

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How to make it

[Cutting the new onion]
Cut the new onion perpendicular to the fibers to make two large rings about 1-2 cm wide.

[Deep-frying the new onions]
Coat the chopped onions in flour, egg, and breadcrumbs in that order (handle them gently so they don't fall apart), and deep-fry them in oil heated to 170 degrees until golden brown.

[Grilling the sea bream]
Season the sea bream fillets with salt and pepper (not included in the ingredients list), then lightly coat only the skin side with all-purpose flour (not included in the ingredients list). Heat olive oil in a frying pan and press the skin side down while grilling. Once the skin side is golden brown, flip it over and grill the other side until golden brown.

[Making the sauce]
Combine the ingredients for the checca sauce.

[Serving]
Place the fried onions on a plate and sprinkle with a little salt and Italian parsley. Place the grilled fish on top and pour plenty of checca sauce over it to finish.