Ingredients
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
Chutney
Batter
To fry
How it's done
Chutney
Heat the oil in a pan. Add the garlic and onion, sauté. Add the rhubarb and raspberries and cook for approx. 1 min. Add the balsamico and all the other ingredients up to and including the salt, cover and simmer for approx. 1 min. Remove the pan from the heat, leave the chutney to cool. Mix in the cucumber and coriander.
Batter
Place the flour, salt and sesame in a bowl. Add water, butter, and egg yolks while stirring, mix to form a smooth batter. Cover the batter and leave to stand at room temperature for approx. 30 mins. Carefully fold the beaten egg whites into the batter.
To fry
Fill a pot to 1/3 with oil and heat it to approx. 175 °C. Season the fish fillets, dip each one through the batter, let them drain slightly, then place in hot oil. Fry for about 2 mins. until golden, turning occasionally. Remove with a slotted spoon and drain on paper towels, serve warm. Serve the fish nuggets with the chutney.
| Tip: | Serve with the lime wedges. |
|---|
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