Recettes

Publié depuis 5 ans

Fish and chips Locale

Par: Claudia de Maturin

 

Ingrédients

Préparation

Décongelez votre paquet de 340 g de morue de fruits de mer du Québec. Absorbez l'excédent d'eau à l'aide d'un linge. Dans un bol, mélangez 1/2 tasse de farine de pois jaune, 1/2 tasse de bière la bockAle de votre choix, 1c. à soupe de fécule de maïs, une pincée de sel classique de La pincée et 1/2 c. à thé de poudre à pâte. Enfarinez votre morue de farine et plongez la dans votre mélange à pâte et bien les enrober. Cuire dans un poêle bien chaude avec l'huile de caméline, laissez dorée 2 minutes de chaque côté. Servir le tour avec une sauce tartare (mélange de yogourt nature de Buffalo maciocia et cornichons hachés) et des frites.

Bon appétit!

(inspiration Ricardo)

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