User Manual

Fish and seafood 63
FISH:
120 g fillet of hake
160 g tuna
160 g red mullet
200 g anchovies
200 g squid, ready to cook
Salt
Gram flour, as required
1 l vegetable oil
IN ADDITION:
Kitchen towel
Per serving
378 kcal, 12 g carbs, 22 g fat,
34 g protein
PREPARATION
1. Take the fish and squid out of the refrigerator, rinse
under cold water and pat dry.
2. Cut the hake up into pieces 4x4 cm in size and the
tuna into pieces of 3x3 cm. Remove the heads from the
red mullet and anchovies. Cut the red mullet in half.
Cut the squid into pieces 3 cm in length.
3. Season the pieces of fish and squid with salt and turn
in gram flour.
4. Place kitchen towel on 4 plates to drain the deep-fried
pieces and place to one side.
5. Heat the vegetable oil in a pan at setting 9 for
approx. 7 minutes.
6. Add the squid and fry golden brown for
approx. 2 minutes. Place on one of the plates you have
prepared. Fry the red mullet and hake golden brown for
approx. 2 minutes and place on the second plate
prepared. Then fry the tuna golden brown for approx.
1 minute, followed by the anchovies also for
approx. 1 minute until golden brown. Leave to drain in
the remaining bowls you prepared.
7. Distribute the medley of fish on the 4 plates and serve
while still hot.
Tip:
You can check the temperature of the oil with a wooden
spoon. The right temperature has been reached when
you dip the wooden spoon into the oil and little bubbles
rise up.