Crispy Whole Deboned Fish

Create a masterpiece at your own table with a whole battered fish. Featuring Chef's Own^™Pre-Dust, Chefs Own^™Tempura Batter, and Chef's Own^™Golden Breadcrumbs. Combining tarragon, chervil and parsley, this dish will not only look impressive but impress your guests' tastebuds.

Made with:

What You'll Need

Amount	Ingredients
2,5 kg	(5) Whole fish, (Trout/ Dorade / Sea Bass)
400 g	Fish fillet, without skin & bones
30 g	Tarragon
30 g	Chervil
80 g (each)	Parsley
15 g	Salt
200 ml	Cream
200 g	Chef's Own™ Pre-Dust
300 g	Chef's Own™ Tempura Batter
600 ml	Water
600 g	Chef's Own™ Golden Breadcrumbs

Preparation

1. Scale & clean fish well from the inside & outside. Remove gills. Dry off with paper towel. Fillet the fish (go through the open belly and slice carefully along the ribs up. Proceed on the other side and remove backbone with scissors. Wash the herbs & blanch for 20 sec & cool in an ice bath. Dry off the herbs. Blend herbs, fish fillet, salt & cream in a food processor until smooth. Season. Spread over whole fish and chill for 30 minutes.

2. Dust the fish with Chef's Own™ Pre-Dust (Step 1)

3. Dissolve Chef's Own™ Tempura Batter in cold water. Allow batter to rest for 10 minutes, dip the whole fish in the batter. (Step 2)

4. Coat the fish in Chef's Own™ Golden Breadcrumbs (Step 3).

5. Pan fry for approximately 3-4 min each side. When golden brown finish in the oven at 160°C at 10-12 min.