|
Ingredients
|
For 4
|
For 100
|
|
Pomfert or sole
|
500gms (one fish)
|
12.5kg (25 fish)
|
|
Marinade:
|
|
|
|
Salad oil
|
10gms
|
250gms
|
|
Vinegar
|
10gms
|
250gms
|
|
Onions chopped
|
15gms
|
340gms
|
|
Salt
|
to taste
|
30 – 50gms
|
|
Parsley
|
¼ bunch
|
6 bunches
|
|
Batter:
|
|
|
|
Refined flour
|
15gms
|
340gms
|
|
Eggs
|
½ to 1
|
12
|
|
Soda bicarbonate or
baking powder
|
a pinch
|
|
|
Olive or salad oil
|
10gms
|
250gms
|
|
Tepid water
|
a little
|
200gms (about)
|
|
Salt
|
to taste
|
30 – 50gms
|
|
Fat to fry (absorption)
|
30gms
|
340gms
|
Sift flour, baking powder and salt into a basin. Add yolk of
egg, oil and water and mix to a smooth batter. Leave aside for half an hour. Clean,
fillet and skin fish. Wash thoroughly in cold water. Prepare a marinade with
the given ingredients. Soak fish in the marinade for at least 10 minutes. Add stiffly
beaten egg to batter. Dip fish in batter, deep fry. Drain and serve hot, garnished
with fried parsley. Serve tomato sauce separately.
