S&B UMAMI TOPPING Crunchy Garlic with Chili oil SPICY
As needed
Lemon
As needed
Parsley
As needed
Directions
Peel the potatoes and cut them into the size you like. Put the cut potatoes in water. Drain and wipe the potatoes well with paper towels. Deep-fry the potatoes in oil heated to 160℃. Once they are cooked through, raise the temperature of the oil to 180℃ to make them crisp. Drain the oil from the fried potatoes and sprinkle some salt over them.
Combine ingredients [A] in a bowl and mix well. (Let the batter rest in the refrigerator for about 15 minutes for enhanced flavor.)
Lightly coat the cod with flour and put it in the batter made in step [2]. Deep-fry the cod in oil heated to 180℃. Sprinkle some salt over the fried cod.
Serve [1] and [3] on a plate and garnish with lemon and parsley. Add the tartar sauce and S&B UMAMI TOPPING.
