Teman Halibut da Garlic Aioli

Gurasaccen kifi yana iya zama nauyi ko haske - duk yana cikin batter, Kuma babu wani batir da ya fi zafi a Japan, wanda ya sanya kifaye a cikin wani gossamer mai kwakwalwa mai kyau. An yi daidai, har ma maras kyau saboda mai tsabta daga tempura daga shiga cikin kifaye, wanda sai steams a cikin ɓawon burodi. Tempura girke-girke yi kuka don miya, kuma a cikin wannan yanayin, Ina amfani da tafarnuwa aioli , wanda yake kama da na gida mai mayonnaise . Wannan girke-girke yana amfani da kwaskwarima na California, amma zaka iya yin amfani da kowane kifi mai kyau: kwastan, kwari mai laushi, tilefish, sturgeon, walleye, eels, grouper, snapper, cod, etc. Cike jiki shine mabuɗin a nan.

Abin da Kayi Bukatar

• 1 lb kifi (m fata, irin su halibut ko cod ko walleye, a yanka a cikin 2-inch chunks)
• Garnish: gishiri: an yi amfani da shi a lokacin da aka fara amfani da shi a garesu na kifaye
• 1 kwai gwaiduwa
• 1 kofin ruwa mai banƙyama (ruwan sanyi)
• 1/8 teaspoon yin burodi soda
• 1/2 teaspoon gishiri
• 1/4 kofin masara
• 1/2 kofin shinkafa gari (zaka iya amfani da ma'anar alkama gari, kuma)
• 2 tafarnuwa cloves
• 1 teaspoon mustard
• 1 teaspoon gishiri
• 1/2 kofin man zaitun (canola ko wasu man fetur don frying, zaɓi)

Yadda za a yi shi

1. Make aioli. Yayyafa tafarnuwa a hankali kuma sanya cikin turmi da pestle. Ƙara gishiri da mustard kuma labanta shi a cikin manna. Wannan zai ɗauki 'yan mintoci kaɗan.
2. Da sauƙi ƙara man zaitun kadan a lokaci, stirring da pounding kullum. Kuna yin emulsion , don haka dauki lokaci ku ƙara man da sannu a hankali ko zai karya.
3. Ci gaba da ƙara man fetur har ka sami daidaito da kake so. Yawancin lokaci zan yi amfani da 1/2 na man fetur.

1. Yankeccen man fetur don ya rufe kifayen a cikin kogin Holland ko zurfin fryer . Kuna buƙatar kimanin rabin galan. Kada ku damu, bayan an gama, bari man ya warke, kuzantar da shi don cire bits, sa'an nan kuma sake amfani dashi. Kuna iya amfani da man fetur sau da yawa. Raba wannan man har sai zafi sosai - game da digiri 370.
2. Gishiri yankunan kifaye a gefen biyu.
3. Yi batter . Duk da yake man yana da zafi, yin batter. Batter batter ya kamata a yi da amfani da sauri. Wannan yana da matukar muhimmanci.
4. Mix tare da gari, masarar masara , gishiri da soda buro a cikin kwano daya. A cikin wani kwano, sai a rufe tare da ruwan sanyi - to dole ne ya zama sanyi ko kuma wannan ba zai yi aiki ba - da kwai gwaiduwa.
5. Lokacin da man ya yi zafi - kuma ba kafin - ƙara sinadaran bushe ga sinadarai mai sinadarai da kuma shafa su tare har sai a hade. Kar a haɗuwa .
6. Sauke kifi a cikin batter da cikin man fetur. Shake kadan kafin ka saka su a cikin man fetur, amma ka tuna cewa wannan batter yana da zurfi kuma yana gudana. Kada ku cike da tukunya.
7. Fry a batches, kimanin minti 2-3 a kowace tsari. Drain a kan rago da aka sanya a kan tawul na takarda don kama man da ke motsawa.
8. Yi aiki a yanzu tare da dabbar dollop na aioli tare da kifaye. Abin da za ku sha? A giya giya, ba shakka. Ba cikin giya ba? To, wannan shine lokacin da za a fitar da kyan zuma ko prosecco - ruwan inabi mai ban sha'awa yana da kyau tare da abinci mai soyayyen.

Gudanar da Sha'idodin Abinci (ta hanyar bauta)
Calories	667
Total Fat	43 g
Fat Fat	7 g
Fat maras nauyi	26 g
Cholesterol	128 MG
Sodium	512 MG
Carbohydrates	36 g
Fiber na abinci	3 g
Protein	33 g

(Ana bayanin ladaran abincin jiki a kan girke-girke ta amfani da wani tsari na kayan aiki kuma ya kamata a yi la'akari da kimantawa. Sakamakon mutum ɗaya zai iya bambanta.)