setonaikairecipes blogspot.com

Setonaikai Recipes

Thursday, 29 January 2015. KAREI NO KARAAGEDeep - fried marinated Plaice. 4 Small Whole Plaiceabout 15- 20 cm. 100ml ShoyuJapanese Soy Sauce. 100ml SakeJapanese Rice Wine. 3-4 Tbs Potato Starch Flour. 1 Combine the Shoyu and Sake in a large shallow tray, then marinate the fish. 2 Drain the fish and dry with paper towels. 3 Coat them with the potato flour, shake off any excess. 4 Heat the oil to 160C and fry the fish for 5-6 minutes then drain. This way, you can get a nice, crisp crunchy surface.
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Setonaikai Recipes

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Thursday, 29 January 2015. KAREI NO KARAAGEDeep - fried marinated Plaice. 4 Small Whole Plaiceabout 15- 20 cm. 100ml ShoyuJapanese Soy Sauce. 100ml SakeJapanese Rice Wine. 3-4 Tbs Potato Starch Flour. 1 Combine the Shoyu and Sake in a large shallow tray, then marinate the fish. 2 Drain the fish and dry with paper towels. 3 Coat them with the potato flour, shake off any excess. 4 Heat the oil to 160C and fry the fish for 5-6 minutes then drain. This way, you can get a nice, crisp crunchy surface.

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This web page setonaikairecipes.blogspot.com states the following, "KAREI NO KARAAGEDeep - fried marinated Plaice." We saw that the webpage said " 4 Small Whole Plaiceabout 15- 20 cm." It also said " 3-4 Tbs Potato Starch Flour. 1 Combine the Shoyu and Sake in a large shallow tray, then marinate the fish. 2 Drain the fish and dry with paper towels. 3 Coat them with the potato flour, shake off any excess. 4 Heat the oil to 160C and fry the fish for 5-6 minutes then drain. This way, you can get a nice, crisp crunchy surface."

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