目玉焼き｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 5minutes
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Frittes (fried spear squid) | Recipe transcription from Shizuru Channel
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Ingredients
- ヤリイカ : 80g
- セモリナ粉 : 40g
- 炭酸水 : 65g
- Salt (for seasoning) : ひとつまみ
- レモン : 1/8個
- オリーブオイル : 適量
- Salt (for finishing) : 適量
- 薄力粉 : 適量
Time required
15minutes
Procedure
-
1)
Prepare the squid
05:19
Remove the squid's innards, cartilage, beak and eyes, and peel the skin.
Rinse with water and wipe off the water with a baking sheet.
Slice into thick rounds.
Cut the legs into bite-sized pieces.
Put 1 into a bowl, add olive oil and salt (for seasoning), and rub together with your hands.
Sprinkle flour all over. -
2)
Make the clothes
09:28
ボウルにセモリナ粉、炭酸水を入れて混ぜる。
-
3)
Fry
10:10
Add 1 to 2 and mix well.
Deep fry in oil at 180-190°C.
Fry until golden brown.
Once fried, remove onto kitchen paper to drain off the oil. -
4)
盛り付ける
13:08
塩(仕上げ用)を振りかけ、お皿に盛る。
レモンを添えて完成。
Point
- When mixing the batter, use the edge of the pot or your hands rather than a whisk to prevent the carbonation from escaping.
- Wipe off any moisture from the squid.
- If you coat the fish in olive oil and plain flour before applying the batter, the batter will not come off easily.
- Be careful not to fry the squid for too long as the flesh will shrink and become hard.
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