Wakasagi Isobe-age (Fried Smelt with Seaweed Batter)

Name: Wakasagi Isobe-age (Fried Smelt with Seaweed Batter)
Total time: 15 min
Yield: 2 Porciones
Ingredients: 200g wakasagi (Japanese smelt); Enough flour for coating; Enough salad oil for frying; 60g tempura flour; 1 tbsp aonori (seaweed powder); 💧 100ml water

Costo $8, ahorrar $5

Fuente: Recommended by CookPal

15 Min
2 Porciones
$8

Wakasagi Isobe-age (Fried Smelt with Seaweed Batter)

Costo $8, ahorrar $5

Fuente: Recommended by CookPal

15 Min
2 Porciones
$8

INGREDIENTES

Main
- 200g wakasagi (Japanese smelt)
- Enough flour for coating
- Enough salad oil for frying
Batter
- 60g tempura flour
- 1 tbsp aonori (seaweed powder)
- 💧 100ml water

PASOS

Pat dry the wakasagi and coat them lightly with flour.

In a bowl, mix the tempura flour, aonori, and water gently to create the batter.

Heat salad oil in a pot to 180°C (356°F). Dip the wakasagi into the batter and fry for about 2 minutes until cooked through.

NUTRIENTES

Por 1 porción

🔥

250

Calorías

15g
Proteína
20g
Carbohidratos
10g
Grasas

💡 Consejos

Serve with a side of lemon wedges for added freshness.Use a thermometer to monitor oil temperature for consistent results.Pair with a light dipping sauce like ponzu for enhanced flavor.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.