2020-08-13 / test@t
Capelin in cheese tempura with rustic potatoes
- 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
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.
Rinse the capelin, dry and roll well in the resulting mixture.
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.
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.