In this week of the April Fair in Seville, if we could not forget about the rebuild, that we did it without alcohol, we can not leave aside the typical fried fish It is served in the booths, a typical recipe from the coastal areas of our country.
We are going to dare with a somewhat innovative fried fish, well Instead of simply serving it floured, we are going to coat it with the tempura batter and mix it with seafood. such as mussels, thin shell, scallops, prawns, etc.
Ingredients: 1 part wheat flour, 1 part corn flour, 1 egg white, 1 pinch of yeast, 1 splash of very cold sparkling water, assorted fish and shellfish
Preparation: We first prepare the fish and shellfish so that once they are fried they are ready to eat, without the need to remove scrapes, shells, shells, etc. So it is better to serve the fish in cubes or strips, the peeled prawns, the squid in rings, the mussels and shells just with the bug, the scallops in pieces, etc ... We salt the ingredients before coating them.
We prepare the tempura dough by mixing the flours, sifting them and tying them with the beaten egg white, the yeast and the very cold water. Let it rest for a few minutes and batter the fish. We fry in hot and abundant oil according to the size and cooking time of each ingredient.