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Asian · Fish & seafood
Pollock in Japanese Batter
Crispy fish in an incredibly light, ice-cold Japanese-style batter that is quick and easy to make.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Heat the oil in a small saucepan.
2
Beat the egg, add ice-cold water and salt, then add all the sifted flour at once.
3
Quickly mix the batter, leaving some lumps so the gluten doesn't develop.
4
Dip the fish into the batter and immediately drop it into the hot oil.
5
Fry until done and serve with sauce.
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