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Swordfish nuggets to the tarragon

ingredients

servings

4

Swordfish

150 oz

Eggs

1 unit

Cornmeal coating

1 cup

Type 0 wheat flour

1 cup

Extra virgin olive oil

2 teaspoons

Tarragon

1 teaspoon

second courses from Italy - Lazio

Swordfish nuggets to the tarragon

Swordfish nuggets to the tarragon

with gluten with eggs with fish source of D vitamins

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Swordfish nuggets to the tarragon

#bambini Breaded swordfish, thanks to its crunchy crispy, is a very welcome recipe for large children and children, but, for the delight of the little ones, it becomes more appetizing if presented as small golden nuggets!

Swordfish nuggets to the tarragon step 1

step 1

Wash the swordfish slices with fresh water, gently wipe it with a piece of kitchen paper, and cut into medium sized pieces.

Swordfish nuggets to the tarragon step 2

step 2

Finish the pieces of swordfish, then remove the excess flour by using a scoop.

Swordfish nuggets to the tarragon step 3

step 3

Screw the egg together with the tarragon and dip the flinted fish.

Swordfish nuggets to the tarragon step 4

step 4

Go last in the corn mill.

Swordfish nuggets to the tarragon step 5

step 5

Cover a baking tray with baked paper and bake at 180 ° C for 15-20 minutes

Swordfish nuggets to the tarragon step 6

step 6

For a crispy crust, you can cook the noodles in frying pan with frying oil. Brush well and remove excess oil with kitchen paper.

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