Wakasagi Isobe-age (Fried Smelt with Seaweed Batter)
Coût $8, économiser $5
Source: Recommended by CookPal
- 15 Min
- 2 Portions
- $8
Wakasagi Isobe-age (Fried Smelt with Seaweed Batter)
Coût $8, économiser $5
Source: Recommended by CookPal
- 15 Min
- 2 Portions
- $8
INGRÉDIENTS
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
ÉTAPES
1
Pat dry the wakasagi and coat them lightly with flour.
2
In a bowl, mix the tempura flour, aonori, and water gently to create the batter.
3
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.
NUTRIMENTS
Par portion🔥
250
Calories
- 15gProtéines
- 20gGlucides
- 10gGraisses
💡 Astuces
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.
⚠️ Précautions
Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.