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Rubybegonia
Kibbeling with tartar sauce
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Ingredients
Directions
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Mix the ingredients for the tartar sauce and season with salt and pepper. Mix 200 g flour with the beer and egg into a smooth batter.
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Roll the cod quickly through the rest of the flour and then through the beer batter. Heat a pan with a layer of sunflower oil to 185 ° C and fry the fish golden brown.
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Drain on kitchen paper. Serve the quibbling with the tartar sauce.
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Nutrition
745Calories
Fat62% DV40g
Protein76% DV38g
Carbs17% DV52g
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