Canneloni with béchamel sauce
2020-08-13 / test@t
Capelin in cheese tempura with rustic potatoes
Ingredients
- 150 g plain flour
- 45 g corn flour
- 1 st. l. dried oregano
- 25 g of grated cheese
- 250 ml sparkling mineral water
- 500 g capelin
- olive oil for frying
- 3 lemons
- 3-4 sprigs of fresh oregano or thyme, chop the leaves, for serving
- salt pepper
- 8 medium young potatoes
- 4 sweet potatoes, wash, do not peel, cut into wedges
- 3 tbsp. l. extra virgin olive oil
- 3 garlic cloves, finely chopped
STEP-BY-STEP COOKING RECIPE
Step 1
In the kitchen machine, combine both flours, dried oregano, and grated cheese. Pour in mineral water and stir quickly to prevent bubbles coming out of the water.
Step 2
Rinse the capelin, dry and roll well in the resulting mixture.
Step 3
In a skillet with high heat, heat the deep-frying oil to 170 ° C. Reduce heat to low so that the oil does not overheat, and fry the fish in batches for about 2-3 minutes until golden brown. Then transfer immediately to a paper towel to remove excess oil.
Step 4
Preheat oven to 180 ° C. Cut the potatoes into slices in the kitchen machine. Place the potato wedges on a baking sheet and place in the oven. Set the timer for 20 min + browning mode, 4 min. Or use automatic mode to prepare a side dish.
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