Small-eyed grenadier in batter, deep-fried

The proximity of China, Japan and Korea has had a great influence on Far Eastern cuisine. How would we live in the Far East without pyansa, Korean snacks, milkis and ... the magic batter of Ottogi? It creates a ringing crisp crust around tender grenadier pieces that cannot be conjured up in any other way.

Ingredients

• grenadier fillet without skin 100 g
• Korean dry batter Ottogi 100 g
• salt
• ground black pepper
• juice of half a lemon
• vegetable oil for frying
• chicken egg 1 pc.
• drinking water 100 ml
• hard cheese (like parmesan) grated 1 tsp
• pitted olives, canned 4 pcs.
• pickled gherkins 1 pc.
• mayonnaise 120 g
• dry white wine 2 tbsp
• lemon juice 1 tsp
• fresh parsley 3-4 pcs.

Directions

1. Dry the fillet, from which the excess water has previously been drained in a colander, with a paper towel and cut into slices 1.5–2 cm wide. Prepare a liquid batter: mix the egg, water, finely grated cheese, dry Korean batter with chopsticks or a fork.
2. Prepare pieces of grenadier at once for deep-frying: salt and pepper to taste, sprinkle with lemon juice and roll in dry batter. Pour a large amount of vegetable oil into a deep frying pan, deep fryer or saucepan so that it completely covers the pieces during frying and heat on the stove to 160 ° C. Prepare paper towels on which to place the fried pieces. Take pieces out of dry batter, dip in wet batter and dip into deep fat 2-3 pieces per one tab. Fry until golden brown and place on a paper towel.
3. Prepare the ingredients for the tartar sauce. In general, in the professional language, tartar means a type of fine slicing, but among the people it is just a sauce.
4. Cut the olives and gherkins into very small cubes, finely chop the greens and mix thoroughly with all the other ingredients.