{"id":3699,"date":"2012-01-28T13:01:49","date_gmt":"2012-01-28T13:01:49","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/fritto-misto-von-fis\/"},"modified":"2012-02-05T05:27:41","modified_gmt":"2012-02-05T05:27:41","slug":"fritto-misto-von-fis","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/fritto-misto-von-fis\/","title":{"rendered":"Fritto misto von Fischen mit Sauce Tartare"},"content":{"rendered":"

Zutaten<\/b><\/p>\n

Fisch<\/i>
800 g Festes Fischfilet in verschiedenen Sorten wie z.B: Rotbarsch, Seelachs, Lachs, Forelle aber auch Tintenfischringe, Scampis, Crevetten
Zitronensaft
Salz
Pfeffer
1,5 l \u00d6l zum Ausbacken
2 Zitronen in Schnitzen zur Dekoration
Ausbackteig<\/i>
200 g Mehl
1 Prise Salz
500 ml Wein
2 Eigelb
1 EL \u00d6l
2 Eiweiss
Sauce Tartare<\/i>
250 g Mayonnaise
100 g Schmand oder saure Sahne
2 gepresste Knoblauchzehen
4 gehackte Basilikumbl\u00e4tter
1\/2 Bund Petersilie, gehackt
1 EL Feine Kapern, abgetropft und gehackt
2 Feingew\u00fcrfelte Cornichons
2 gehackte Sardellenfilets <\/p>\n

Zubereitung<\/b><\/p>\n

Die Fischfilets in mundgerechte St\u00fccke oder Streifen schneiden, mit Zitronensaft betr\u00e4ufeln und vor dem Fritieren etwa 1 Stunde k\u00fchl stellen.
F\u00fcr den Ausbackteig das Mehl in einen Topf sieben und das Salz dazugeben. Mit dem Wein, den Eigelben und dem \u00d6l zu einem glatten Teig verr\u00fchren. Das sehr steif geschlagene Eiweiss vorsichtig unter den Teig heben. F\u00fcr die Sauce selbstgemachte oder fertig gekaufte Mayonnaise mit den \u00fcbrigen Zutaten gut mischen und bis zum Servieren k\u00fchl stellen. Die marinierten Fischst\u00fccke auf K\u00fcchenpapier trocknen, mit Salz und Pfeffer w\u00fcrzen, im Ausbackteig wenden und sofort im auf 180\u00b0C erhitzten Fett knusprig braun braten. Kurz auf K\u00fcchenpapier abtropfen lassen und auf einer Platte mit Zitronenschnitzen anrichten. Heiss mit Sauce Tartare und k\u00f6rnig gekochtem Reis oder Salzkartoffeln servieren.<\/p>\n

This was posted on Google+…<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Zutaten Fisch800 g Festes Fischfilet in verschiedenen Sorten wie z.B: Rotbarsch, Seelachs, Lachs, Forelle aber auch Tintenfischringe, Scampis, Crevetten Zitronensaft Salz Pfeffer 1,5 l \u00d6l zum Ausbacken 2 Zitronen in Schnitzen zur Dekoration Ausbackteig 200 g Mehl 1 Prise Salz 500 ml Wein 2 Eigelb 1 EL \u00d6l 2 Eiweiss Sauce Tartare 250 g Mayonnaise … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[151],"tags":[531,530],"class_list":["post-3699","post","type-post","status-publish","format-standard","hentry","category-fisch-2","tag-fischfilets","tag-frittieren","item-wrap"],"yoast_head":"\nFritto 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