Fish fritters with lime and coconut dip

Name: fish fritters with lime and coconut dip
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon flour; 100 milliliters mineral water with carbonic acid; lemon pressed out, peeled grated; 1 Red pepper finely chopped, without seeds; 400 gram fish fillet optionally; 100 milliliters peanut oil; 100 milliliters sunflower oil; 100 milliliters coconut milk; 1 teaspoon Thai Red curry pasta little pot; 1 tablespoon lime juice

Try something different? Then try these fish fritters with lime and coconut dip

Ingredients

2 tablespoon flour
100 milliliters mineral water with carbonic acid
Lemon pressed out, peeled grated
1 Red pepper finely chopped, without seeds
400 gram fish fillet optionally

100 milliliters peanut oil
100 milliliters sunflower oil
100 milliliters coconut milk
1 teaspoon Thai Red curry pasta little pot
1 tablespoon lime juice

Kitchen Stuff

1 baking dish (20 x 30 cm)

Directions

Stir the flour thoroughly with the mineral water to a smooth mixture. Stir in the lime juice, the rack and red pepper and let stand for a moment.
Cut the fish fillet into thin strips and sprinkle with a little salt.
Stir the flour mixture equally well and stir in the fish strips.
Heat the oil in a wok. Fry the fish strips in portions quickly brown and keep them warm in the oven.
Stir in the coconut milk with the curry paste and lime juice and serve the dip in a bowl with the fish fritters.