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Joedaddy
Fish tempura with fresh coleslaw
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Ingredients
Directions
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Mix the coals with the onion and sprinkle with cumin and salt.
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Beat the sour cream with the lemon juice.
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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.
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Spoon the coals with the wedges of grapefruit and lemon cream and leave to stir for at least 30 minutes.
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In the meantime, cut the fish into equal bars and pat dry with kitchen paper. Sprinkle with salt.
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Beat the egg yolks with the flour and beat the mineral water through it until it becomes an airy, thin batter.
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Heat the oil to 180ºC.
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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).
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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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