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Practical Method to Serving Tasty Fragrant Pan-Fried Smelt with Roe

Hoping to dine Fragrant Pan-Fried Smelt with Roe a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe gonna guide you with useful ways on producing a Fragrant Pan-Fried Smelt with Roe like a famous chef made.

Fragrant Pan-Fried Smelt with Roe

We hope you got benefit from reading it, now let's go back to fragrant pan-fried smelt with roe recipe. To cook fragrant pan-fried smelt with roe you need 7 ingredients and 4 steps. Here is how you do that.

To prepare an extraordinary Fragrant Pan-Fried Smelt with Roe, below are the ingridients required:

  1. Take 8 of Smelt with roe.
  2. Use 3 tbsp of ●Tempura flour (store-bought).
  3. You need 2 tbsp of ●Aonori.
  4. Take 1 tbsp of ●Ground sesame seeds.
  5. You need 70 ml of ●Water.
  6. You need 1 of Vegetable oil.
  7. Get 1 of Lemon.

After readying the components, now you are ready to prepare your 5-star Fragrant Pan-Fried Smelt with Roe by following the guidances on this section:

  1. Combine and mix all ● ingredients in a bowl..
  2. Pour the vegetable oil into a frying pan (enough to fill the pan to 1 mm). Turn the heat on..
  3. When the oil from Step 2 has warmed up, dredge the whole smelt in the batter from Step 1 and pan-fry over medium-low heat. Flip them over midway to pan-fry both sides until golden brown..
  4. Transfer them onto a sheet of parchment paper to drain any excess oil. Dish them up, and serve with some lemon to taste..

Fried Smelt is an easy Spring dinner for any night of the week! Download Smelt roe stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. These pork dumplings are little pockets of pure joy. Flavorful and tender, who knew this appetizer could be so easy to dish out? Smelts can be baked, deep-fried, grilled or pickled.

Recipe : Fragrant Pan-Fried Smelt with Roe

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Simple tips to make Fragrant Pan-Fried Smelt with Roe

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