• Blond beer: 20 cl
• Sunflower oil / frying: 4.5 l
• Flour: 200 g
• Salt
• Pepper
• STEP 1:
Pour the flour into a salad bowl, add the eggs, salt and pepper.
Whisk and pour the beer gradually to obtain a smooth paste. Book 30
min.
• STEP 2:
Salt and pepper the fish fillets and lightly flour them.
• STEP 3:
Immerse the pieces of fish in the batter.
• STEP 4:
Then dip 2 to 2 (1 in each tray) into the fryer.
Serve with fries.
PROGRAM P4
CHICKEN DIPS
Program: P4 - 160 ° C - 9 min
Ingredients:
• Aiguillettes / pieces of chicken breasts: 10
• Egg: 1 piece
• Flour: 100 g
• A bit of milk
• Frying oil: 4.5 l
• Paprika powder: 1 tbsp.
