Name: Golden and Crunchy Dogfish Slices
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 Portionen
Ingredients: Dogfish; 1 piece Egg; Milk; Parsley; to taste Garlic powder; to taste Black pepper; to taste Salt; Peanut seed oil; 2 clove Garlic; to taste Salt; Lemon

Cook Time

30 min

Servings

Difficulty

Easy

Prep Time

20 Min

This Thermomix® recipe for Golden and Crunchy Dogfish Slices is ready in 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

A classic of Italian cuisine revisited for the Thermomix®! These dogfish slices, wrapped in a light and flavored batter, are perfect for a quick and tasty dinner. The frying, made impeccable thanks to the temperature control, guarantees an irresistible crunchiness. I often prepare them when I have little time but I don't want to give up a tasty and genuine dish. Accompanied by a squeeze of fresh lemon, they are a real delight! Ideal for the whole family, children will also like them. Try them, you won't regret it!

Ingredients (11 ingredients)

Preparation (7 steps)

Dogfish preparation

With a sharp knife, clean the dogfish by removing the skin and any central bone. If the slices are too large, cut them in half or into three parts. This step is essential for uniform cooking.

Chop the parsley

Thermomix® Setting

3 Sec./Speed 8

Put a sprig of parsley in the bowl and chop for 3 Sec./speed 8. Transfer the chopped parsley to a large bowl and set aside.

Batter preparation

In the bowl with the chopped parsley, break the egg and add a pinch of garlic powder, salt and black pepper. Mix well with a fork. Add the flour and milk a little at a time, alternating them, until you get a smooth, lump-free batter.

Coat the dogfish

Dip the pieces of dogfish in the batter, making sure they are completely covered.

Flavor the oil

Pour the peanut seed oil into a large pot and heat it. Add one or two slightly crushed garlic cloves in their skins to flavor the oil. Remove the garlic once golden.

Dogfish frying

When the oil is hot, fry a few pieces of fish at a time to avoid lowering the temperature of the oil. Cook, turning the pieces occasionally, until evenly golden. Drain the pieces of fish with a slotted spoon and place on absorbent paper to remove excess oil. Continue frying the rest of the fish until the batter is finished.