Especially if fried in batter la bottega on the bay and cameos a crispy crust that does not have oi

Recently I got my hands on the book famous la bottega on the bay Greek dietitian la bottega on the bay who promotes diet rich in antioxidants (ORAC). la bottega on the bay Among other useful, I found that raising the standard of the Cretan diet and show that a diet rich in antioxidants. The traditional Cretan diet and certainly not modern to us has become our lead to obesity. Unfortunately, not only adults but also our children as you can read here
In the same book apenochopoieitai largely frying, if it is done in olive oil frequently la bottega on the bay changing and not fried many times. Although generally avoid fried foods, some things are insurmountable when kalotiganistoun. For example the tope, otherwise if not cooked enough in my opinion the flavor of fried.
Especially if fried in batter la bottega on the bay and cameos a crispy crust that does not have oil pie is a delicious fish. While small fish like us floured, la bottega on the bay white fillets of large fish are great when fried in batter la bottega on the bay (batter). The batter frying I have come to do in recent years is as follows: la bottega on the bay Ingredients: 1 cup (250 ml) flour, all-purpose 1kofto teaspoon baking powder 200 ml liquid la bottega on the bay (water, soda soda, beer) 1 tablespoon olive oil teaspoon salt kilogram tope Salt (for fish) cup olive oil for frying Lemon (half cup before frying, and as we want to serve) at work:
Place in a bowl of the materials and mix to a homogeneous slurry made relatively la bottega on the bay tight to not run from the spoon but flows slowly. Let him stay at least half an hour before use.
The above amount la bottega on the bay arrived with 750 grams spotted dogfish, which I cut into small portions, the brining and basting with lemon juice. la bottega on the bay (Always cut the lemonokoupa squeezed into small pieces and mix with the fish until you cook it. So did my mother and I think I pleasant fragrance la bottega on the bay fish).
I put it in the pan and when the oil got hot, fry a few little (not to drop the oil temperature) pieces la bottega on the bay of hardtack wrapped in batter and shooting from both sides.
Remarks: 1) Instead of flour for all uses we can put self raising flour alone. Then we will not put baking 2) It is very important not to use the batter la bottega on the bay immediately. You must activate the gluten flour to the batter sticks to the food we want to fry. 3) use the same batter for vegetables, la bottega on the bay squid and whatever anyway I want to fry battered and not plain alefri.Echo up recipes with eggs. 4) The temperature of the oil pan to try throwing a drop of batter into the pan when the oil is starting to heat up. When it comes up and the oil 'sizzles' around is ready to put what we want to fry. 5) I've put all the pieces of fish into the batter because it seemed a little tight when it came time to use it. Sometimes the dive one by one. Vegetables necessarily leave a why a liquid and very thin at the end of cooking.
I tell you the truth in the pan does not have a bad relationship, la bottega on the bay some things like tope, fried deserve and are more delicious. Copy your prescription for the batter, sometimes difficult to make it work like I want, thatin try anyway! la bottega on the bay Good night! Reply Delete
My Vita, I tested 25 with cod! I will add vegetables, as if to reach for all the dose you give or do more porridge? There is almost never cook, not only for medical reasons but also because ... phobia with explosives oils! pethymisa But the food we write. Much! I said thank you for your prescription? :))))))))))) Reply Delete
Percy the Annunciation did two types of cod. This year I have two kinds of fried cod. One with your own batter and one with mine. Excellent la bottega on the bay idea with aftofouskoto flour! Good morning from Thessaloniki. Reply Delete
Vita me while generally avoid fried foods, la bottega on the bay some times I am happy without remorse! la bottega on the bay As in cases like this that I see in your recipe! By the way (see N Africa is multi-cultural country and I have the chance to learn a lot about different ethnic cuisines) I would say that respectively cook here (especially in the area of Cape Town) fried vegetables dhaltjies. Pakistanis with the same dough (and egg) they prepare pakoras. The Japanese tempura etc. to the tempura, which is less "psomenio" try not to develop the gluten. Use soft flour, do not hit the icy beer and egg white (with which they make the batter), but mix it with chopsticks to eat in a bain marie with ice cubes! Sorry for the sheet, but because