Chum salmon roe, fried in batter
Description
The recipe won't take much time. Salmon milt is a real delicacy, and its delicate texture combined with crispy batter makes a perfect match. If you want the batter to be crispy, be sure to use ice-cold water. Alternatively, you can make the batter with beer or sparkling water. Fried milt in batter can even be served at a festive table, replacing regular fish. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for cooking fried sockeye salmon in batter.
- 2
Step 2
Rinse the salmon belly, dry it, and cut into strips. Season with salt and pepper, mix, and let it sit for now.
- 3
Step 3
Separate the egg into white and yolk. Place the yolk in a bowl, add lemon juice, salt, ice water, and mix until smooth.
- 4
Step 4
Add flour (2 tbsp) to the bowl and mix until you get a smooth batter with the consistency of kefir.
- 5
Step 5
Beat the egg white with a pinch of salt into a fluffy foam and add it to the batter. Gently fold from the bottom up until a smooth, airy mixture is obtained.
- 6
Step 6
Sprinkle the fish roe with flour (1 tbsp) and mix.
- 7
Step 7
Dip the fish pieces into the batter one by one, making sure they are completely coated.
- 8
Step 8
Pour vegetable oil into a deep skillet and heat over medium heat. One by one, place the battered milt pieces into the oil and fry on both sides until golden brown, about 2 minutes per side. Transfer the cooked milt strips onto paper towels to drain excess oil. Serve immediately.
- 9
Step 9
Done.