Wakasagi Isobe-age (Fried Smelt with Seaweed Batter)

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

Стоимость $8, сохранить $5

Источник: Recommended by CookPal

15 Min
2 Порции
$8

Wakasagi Isobe-age (Fried Smelt with Seaweed Batter)

Стоимость $8, сохранить $5

Источник: Recommended by CookPal

15 Min
2 Порции
$8

ИНГРЕДИЕНТЫ

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

ШАГИ

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.

ПИТАТЕЛЬНЫЕ ВЕЩЕСТВА

На 1 порцию

🔥

250

Калории

15g
Белок
20g
Углеводы
10g
Жиры

💡 Советы

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.

⚠️ Меры предосторожности

Этот рецепт предназначен только для вдохновения. Конкретное применение должно быть адаптировано согласно индивидуальным особенностям.