AJI Furai (deep fried mackerel fish with flour Panir) from Japan

Seafood

Ingredients (for 4 servings)
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4 mackerel fish (length 20 cm)
1 egg
Wheat flour
Breadcrumbs
Salt and pepper
2 strands a big cabbage leaf
Vegetable oil

The preparation of the

Clean the hard scales on each side close to the tail and pectoral fins, as well as head of cutting fish at a time. Use the handle of a spoon, delete the contents of the stomach of the fish. To clean the Interior and exterior of the fish and dry with a clean cloth or tissue.
Baringkan fish on the chopping block with a dorsal fin position faced with the back of the left and the right side of the head. Tilt the blades with a low angle and almost parallel to the cutting board, then Sayat along the dorsal fin fish. Cut fish meat on the bone. Goyangkan blade a little during the cutting process, to open the flesh of fish. Please be careful not to the skin on the belly of the whale takes part cut off. The skin of the fish must be fastened, with the flesh of the fish is cut in a timely manner. Turn the fish with the skin on top and place the dorsal part its meaning again. Again, turn the blade with a low angle and cut the meat on the dorsal fin. Slowly move the blade when the plucking the fins and the bones from the flesh of the fish. The last pieces of the bone in the position of sticking with the rod.
IRIS finely sliced cabbage leaf and 5 minutes in cold water can soak, drain. Break and whisk the eggs with a tablespoon of water in the Cup. Season the fish with salt and pepper. Coat fish lightly on both sides with flour, Pat Pat Fisch from hand to remove excess flour. Then grease the second page again with beaten egg and breadcrumbs.
You heat the oil on 170° c fried fish, one at a time until golden brown are. The roasting process took about two minutes. The fish, if it is first fried sink to the bottom of the Pan but slowly to the surface rise. If air bubbles shrink a fried fish oil even more than sign that the fish is ready. Lifting, take the fish out of the pan. The grated cabbage on the side of the fish as a garnish and serve.

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Ditulis oleh Unknown pada tanggal Wednesday, August 3, 2016