Ingredients (2 servings)
| Cod (skin and bones removed) | 250g |
|---|---|
| Cake flour | 10g |
|
[A]
Potato starch |
20g |
| Cake flour | 30g |
| Baking powder | 5g |
| Beer | 60g |
| Salt | As needed |
| Potato | 350g |
| Deep frying oil | As needed |
| Tartar sauce | As needed |
| S&B UMAMI TOPPING Crunchy Garlic with Chili oil SPICY | As needed |
| Lemon | As needed |
| Parsley |
As needed |
做法
- 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.
