Sea bass
fritters

Duration
20 minutes
Difficulty

Dextrin Tempura

Ingredients
Process
  1. Gather all the ingredients.
  2. Reserve cold.

Sea bass fry

Ingredients
Process
  1. Pass the pieces of sea bass through the tempura and fry at 170º C / 180º C.
  2. Drain with a paper.
  3. Plate harmoniously with the Kabayaki sauce, coriander leaf and Orange Crunch.