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:
- 100 gram Batter dry Korean
- 1 piece Chicken egg
- 100 ml Water
- 1 teaspoon Hard cheese
Sauce:
- 4 pieces Black olives
- 1 piece Cornichon
- 100 gram Mayonnaise
- 2 tablespoons Dry white wine
- 1 tablespoon Lemon juice
- 3 twigs Parsley
- Black pepper to taste
Instructions
- 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.
- 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.
- 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.
- 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 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.
- Bon appetit!