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                                    Joedaddy
                                
                            Fish tempura with fresh coleslaw
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                    Ingredients
Directions
- 
                                Mix the coals with the onion and sprinkle with cumin and salt.
- 
                                Beat the sour cream with the lemon juice.
- 
                                Slice the peel of the grapefruit thickly and cut the parts between the fleece. Do this above the coals so that the juice can drip into it.
- 
                                Spoon the coals with the wedges of grapefruit and lemon cream and leave to stir for at least 30 minutes.
- 
                                In the meantime, cut the fish into equal bars and pat dry with kitchen paper. Sprinkle with salt.
- 
                                Beat the egg yolks with the flour and beat the mineral water through it until it becomes an airy, thin batter.
- 
                                Heat the oil to 180ºC.
- 
                                Quickly get the fish through the batter so that a thin layer sticks and fry briefly in small portions. Keep warm on parchment paper in the oven (75 ° C).
- 
                                Meanwhile, pour the herbs through the coleslaw and serve at the tempura.
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Nutrition
                                575Calories
                            
                            
                                Sodium0% DV0g
                            
                            
                                Fat45% DV29g
                            
                            
                                Protein76% DV38g
                            
                            
                                Carbs12% DV37g
                            
                            
                                Fiber0% DV0g
                            
                        
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