I know, it looks just like ordinary fried fish with potatoes and Tartar sauce, which it is but, since I used Panko instead of some sore bought regular stale bread crumbs, I have decided to call it Tempura. I call it tempura despite the fact that I did use the regular 3 layer method of seasoning with flour (flour, salt, chili powder, white pepper), egg wash and Panko and fried in 350 °F oil till golden brown on all sides. It wasn’t oily at all and as you can see on the picture, very, very crispy. I have served it with Tartar sauce made from scratch with mayonnaise,
This Blog is actually several separate blogs. This, the Main Blog, is for my ramblings about everything else that other blogs do not cover. Things like my pottery, my wife’s art work (mainly watercolor), travel, nature observations, book reviews and whatever else comes to mind. Feel free to leave comments about any of the posts. Múžete komentovat Česky. Bienvenue aux commentaires français.
Tuesday, March 15, 2011
Pacific Cod Tempura
I know, it looks just like ordinary fried fish with potatoes and Tartar sauce, which it is but, since I used Panko instead of some sore bought regular stale bread crumbs, I have decided to call it Tempura. I call it tempura despite the fact that I did use the regular 3 layer method of seasoning with flour (flour, salt, chili powder, white pepper), egg wash and Panko and fried in 350 °F oil till golden brown on all sides. It wasn’t oily at all and as you can see on the picture, very, very crispy. I have served it with Tartar sauce made from scratch with mayonnaise,
Labels:
Fish,
Potato,
Tartar Sauce
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1 comment:
So flavorfull and crispy and delicious and the best. What a plate.
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