Sea bass
fritters
Dextrin Tempura
Ingredients
- 160g. Loose flour
- 110g.Trisol - Dextrin Ingredíssimo (ref.656712)
- 0,5g. Compressed yeast
- 125 ml. Water
- 125ml. Beer
- 0,5g. Salt
Process
- Gather all the ingredients.
- Reserve cold.
Sea bass fry
Ingredients
- 100g. Diced scaleless filleted sea bass.
- Dextrin Tempura (prepared in the previous step)
- Kabayaki Sauce
- Orange Crunch Ingredíssimo (ref.608306)
- 1 leaf. Coriander leaf
Process
- Pass the pieces of sea bass through the tempura and fry at 170º C / 180º C.
- Drain with a paper.
- Plate harmoniously with the Kabayaki sauce, coriander leaf and Orange Crunch.
