John Myers
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Crispy Pieces of Fish Fried in Batter
The perfect crispy pieces of fish fried in batter recipe with a picture and simple step-by-step instructions.
For the dough:
- 2 Eggs, size S, just the egg white
- 2 tsp Aji-No-Moto, (high purity glutamate)
- 2 tbsp Oyster sauce, (Saus Tiram)
- 2 tbsp Fish sauce, light colored, (e.g. kecap ikan “King Lobster”)
- 50 g Tapioca flour
- 60 g Wheat flour, type 405
- 2 Eggs, size S, just the yolks
- 5 tbsp Orange juice
- 1 pinch Salt
- 1 pinch White pepper from the mill
For the pasta:
- 70 g Fusilli, dried
- 200 g Water
- 4 g Chicken broth, Kraft bouillon
- 2 tbsp Oyster sauce
- 2 tbsp Olive oil
For the tauco sauce:
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
- 3 tbsp Tauco, sweet
- 2 tbsp Pepperoni paste, alternatively Sambal Oelek, (see appendix)
- 2 tbsp Oyster sauce
- 8 tbsp Orange juice
- 2 medium sized Cloves of garlic, fresh
Also:
- 1,5 liter Frying oil
To garnish:
- 2 Discs Watermelon, red
- 8 leaves Roma salad
- 4 medium sized Radish
- Flowers and leaves
- Let fresh fish fillet freeze, let frozen goods thaw. Quarter the frozen pollack fillet lengthways and grind with a meat grinder with a 3-hole disc. Beat the 2 eggs and whisk the egg white with the Aji-No-Moto until frothy. Mix with the remaining ingredients to form a thin dough.
- Heat a medium pan. Fry the dough in portions with 1 tablespoon each of the sunflower oil over moderate heat on both sides to form a small, thin pancake. Let the pancakes cool.
- Mix the ingredients for the dough into a homogeneous mixture. The dough shouldn’t be thick. Bring the water for the fusilli to the boil, dissolve the chicken broth in it and cook the fusilli in the broth according to the instructions on the package until al dente. Strain, add the olive oil and oyster sauce, mix and keep ready.
- For the tauco sauce, dissolve the tapioca flour in the rice wine and mix homogeneously with the remaining ingredients. Bring to the boil briefly in a small saucepan and set aside with the lid on. Prepare the ingredients for garnish and place on 2 serving dishes.
- Heat the frying oil to 200 degrees. It’s hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the frying oil. Pull the pancakes through the batter in portions and let them slide into the frying oil. Fry light brown on both sides. Remove from the oil with a slotted spoon and allow to drain.
- Cut the pancakes into bite-sized pieces and place on the serving bowls with the prepared ingredients. Drizzle the tauco sauce over the pieces of fish and pasta, garnish and serve warm.
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