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Fried fish with tangerine sauce
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Laury Simões
@cozinhadalaury- Ingredients
- Recipe
- tilapia fillets, surubim or other fish of your choice4 unit(s)
- pilsen beer1 can(s)
- wheat flour2 cup
- sunflower oil, for frying1 l
- Very Ripe Gossip4 unit(s)
- honey4 tablespoon
- ginger finger to taste
- soy sauce2 tablespoon
- Salt and pepper to taste
- Lemon, to accompany to taste
- Beer, to go with it to taste
- SAUCE First, settle your sauce. Blend the tangerines in a blender and strain. You will need about 300ml of juice. Take a small pan and add the juice to the ginger, properly peeled and sliced very thin, the honey and the soy sauce, and bring to a simmer to reduce by half. It is important to experiment and adjust to your taste. Some like honey more and others make faces when eating. When it's to your liking, turn off the heat and set aside.
- Cut the fish fillets into cubes or strips of sizes that fit in the mouth. Use salt and pepper to season them.
- This should yield a soft, but binding dough, which is important for properly breading the fish.
- A key issue when frying fish: the frying conditions. You need a wide pan and if possible a deep one; of abundant and very hot oil and be careful, because hot oil is dangerous. Carefully pass each piece of fish through the dough, enveloping it completely, and place it in the very hot fat. The beer is what gives the dough a special crunch, in a chemical reaction that I can't explain.
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