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Ingredients
- 3 half fillets Flounder
- 1 dash Salt
- 1 dash Pepper
- 1 Frying oil
- 1 Egg (medium sized)
- 8 tbsp Cake flour
- 5 tbsp Water
- 1 Panko
Method
- I used righteye flounder this time.
- Look at the fillets and make sure that there are no small bones left.
- Cut them into easy-to-eat pieces and then season with salt and pepper.
- How to make the [2 step simple batter].
- Beat the egg in a bowl and then add in the flour and water and mix well until no longer lumpy.
- Depending of the size of the egg you use, you may need to adjust the thickness of the batter.
- Add a little water or flour to adjust.
- Coat the fish in the batter and then coat it with panko.
- Finally, deep fry in oil.
- Once cooled, put them into a freezer bag and put it in the freezer.
- When you are going to put them in a bento, just heat it up in the microwave.
- If you have some leftover batter, try frying some kabocha squash or other vegetables also.
- Freeze them and then they'll also be convenient for bento as well.
- Recipes for your bento!
- [Chicken tsukune][Chicken breast tasuta-age]
- [Youlinji Chinese chicken breasts][Pork Offcut Tonkatsu]
- [Tender Chicken Cutlets][Minced Cabbage & Beef Cutlets]
