Print Recipe
Grenadier in Battered Recipe
No one can resist the crispy crust around the tender pieces of grenadier fish.
Cook Time 15 minutes
Servings
Ingredients
Basic:
  • 100 gram Fish Beloglazova Grenadier fillets after thawing soak 1 hour in colander to glass excess fluid
  • 0,5 pieces Lemon juice
  • Salt to taste
  • Vegetable oil for fry
Liquid batter:
Sauce:
Cook Time 15 minutes
Servings
Ingredients
Basic:
  • 100 gram Fish Beloglazova Grenadier fillets after thawing soak 1 hour in colander to glass excess fluid
  • 0,5 pieces Lemon juice
  • Salt to taste
  • Vegetable oil for fry
Liquid batter:
Sauce:
Instructions
  1. Fillet, from which excess water has previously been drained, should be thrown into a colander, dried with a paper towel and cut into slices 1.5–2 cm wide.
    Fillet, from which excess water has previously been drained, should be thrown into a colander, dried with a paper towel and cut into slices 1.5–2 cm wide.
  2. Prepare the batter: mix egg, water, finely grated cheese, dry Korean dough. Prepare all the pieces of deep-fried macrurus at once: add salt, pepper to taste, sprinkle with lemon juice and roll in dry dough.
    Prepare the batter: mix egg, water, finely grated cheese, dry Korean dough.
Prepare all the pieces of deep-fried macrurus at once: add salt, pepper to taste, sprinkle with lemon juice and roll in dry dough.
  3. In a deep frying pan (in a deep fryer, in a saucepan), pour a large amount of vegetable oil so that it completely covers the pieces when frying, and preheat on the stove to 160 ° C.
    In a deep frying pan (in a deep fryer, in a saucepan), pour a large amount of vegetable oil so that it completely covers the pieces when frying, and preheat on the stove to 160 ° C.
  4. Prepare paper towels on which you will spread the fried pieces. Take pieces of dry dough, dip in wet dough and deep fry 2-3 pieces on one side. Fry until golden brown and spread on a paper towel.
    Prepare paper towels on which you will spread the fried pieces. Take pieces of dry dough, dip in wet dough and deep fry 2-3 pieces on one side. Fry until golden brown and spread on a paper towel.
  5. Prepare the sauce: cut the olives and gherkins into very small cubes, finely chop the greens and mix thoroughly with mayonnaise, wine, pepper and a teaspoon of lemon juice.
    Prepare the sauce: cut the olives and gherkins into very small cubes, finely chop the greens and mix thoroughly with mayonnaise, wine, pepper and a teaspoon of lemon juice.
  6. Bon appetit!
    Bon appetit!
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