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Fried white fish | Hotel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

White fish : 2 slices
parsley : 2 branches
flour : Appropriate amount
Beaten egg : Appropriate amount
Flour (fine) : Appropriate amount
(A) Mayonnaise : 3 tbsp
(A) Mustard : 1 tablespoon
(A) Lemon juice : 1/2 teaspoon
(A) Garlic : 1/2 teaspoon
Olive oil : 70g
salt : Appropriate amount
pepper : Appropriate amount

Time required

30minutes

Procedure

1) Prepare the material 00:58
Divide the parsley into bunches and grate the garlic. Mix the sauce ingredient (A) in a bowl. Bone the fish, scrape the skin, cut into strips, and season with salt and pepper.
2) Put a garment on the fish 02:58
Add flour, eggs, and bread crumbs to the fish in that order.
3) Fry fish and parsley 04:43
Heat olive oil in a frying pan over high heat and fry parsley and battered fish. After frying, lightly sprinkle with salt and pepper.
4) Arrange 07:10
Place the fish on a plate and pour the parsley on it. Please attach the sauce.

Point

・ A recipe for two servings of "fried white fish" by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ French snacks. In France, it is called an aperitif and is served before meals.
・ Recommended for children.
・ I used fillets this time, but small fish may be used. In that case, just put on the batter.
・ Fine bread crumbs are fried better.
・ Fry the parsley first and check the temperature.
・ Pepper salt and pepper while hot.
・ You may combine it with champagne and red wine.