Crispy fennel and squid

Crispy fennel and squid

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, pressed
1 fresh egg yolk
¼tsp salt
1dl sunflower oil
2tsp lemon juice
a little cayenne pepper

Batter

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

To deep fry

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

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, whisk together with the mineral water to make a thin batter, season. Dip the fish fillets and squid 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 squid 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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