20.05.2020
62
Recipe information
Cooking:
1 hour
Servings per container:
8
Complexity:
Middle
Calorie content:
9108.2
Carbohydrates:
179.9
Fats:
915.62
Squirrels:
93.27
Water:
18.46
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Ingredients
№ | Title | Value |
---|---|---|
1. | Capers | 1 Tsp |
2. | Parsley (greens) | 20 Column |
3. | White cabbage | 1/2 head |
4. | Corn tortillas | 350 Column |
5. | Cod fillet | 450 Column |
6. | Frying oil | 900 Ml |
7. | Cayenne pepper | 1 Tsp |
8. | Dill Dried | 1/2 Tsp |
9. | Ground cumin | 1/2 Tsp |
10. | Oregano | 1/2 Tsp |
11. | Flour | 1 Art. |
12. | 1 PC. | |
13. | Lime juice | 1 art. l |
14. | Mayonnaise | 1/2 Art. |
15. | Yogurt | 1/2 Art. |
16. | Light beer | 1 Art. |
17. | Chicken egg | 1 PC. |
18. | Salt | 1/2 Tsp |
19. | Baking powder | 1 Tsp |
20. | Corn starch | 2 art. l |
Cooking
1. Stage
In a large bowl, combine flour, starch, baking powder and salt. Mix the egg and beer and then quickly mix in the flour mixture.

2. Stage
For the sauce: mix yogurt and mayonnaise. Gradually add lime juice. Mix jalapenos with capers, oregano, caraway seeds, dill and pepper. Heat the oil in the deep fat fryer to 190 degrees. Chop the cabbage.

3. Stage
Cut the fish into medium slices, roll in flour, dip in a beer batter, and fry until crisp and golden. Lay out the fish on paper towels. Lightly fry the tortillas.

4. Stage
Put the Tacos fish on the tortillas, then the cabbage and the jalapenos with capers, brush all this with the sauce. Garnish with parsley.

5. Stage
Bon Appetit!!!
Fish chestnuts
views
: 113
date: 21.05.2020
Baked fish in salt
views
: 76
date: 21.05.2020
Baked stingray with Jerusalem artichoke and mushrooms
views
: 90
date: 21.05.2020
Salmon in Bacon with Basil
views
: 103
date: 21.05.2020
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views
: 120
date: 20.05.2020
Tilapia in batter with parmesan
views
: 58
date: 21.05.2020