Crispy fennel and mini octopus

Crispy fennel and mini octopus

Total: 30 min. | Active: 30 min.
lactose-free
Nutritional value / people: 788 kcal
, Fat: 63 g
, Carbohydrate: 27 g
, Protein: 29 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Aïoli

4 garlic cloves, squeezed
1 fresh egg yolk
¼ tsp salt
1 dl sunflower oil
2 tsp lemon juice
a little cayenne pepper

Batter

75 g white flour
50 g Maizena cornflour
¼ tsp baking powder
1 ¾ dl sparkling mineral water, chilled
¼ tsp salt
a little pepper
300 g whitefish fillets without skin
300 g mini-octopuses, ready to cook

To deep fry

oil, for deep-frying
1 organic lemon, cut into wedges
a little parsley, roughly torn
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How it's done

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Aïoli

Whisk together the garlic, egg yolk and salt in a small bowl. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick aïoli. Stir in the lemon juice, season.

Batter

Mix the flour, cornflour and baking powder, combine with the mineral water to make a thin batter, season. Dip the fish fillets and mini octopus in the batter, shake off the excess batter.

To deep fry

Preheat the oven to 80°C. Line a baking tray with baking paper, place a rack on top, transfer to the oven. Heat the oil in a cooking pot to approx. 180°C. Deep-fry the fish fillets and mini octopus for approx. 6 mins. per batch until golden brown, keep warm on the rack. Serve with the lemon wedges, parsley and aïoli.

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