Master chef
Utensils
Apron
Bowl
Cooking pot
Lemon squeezer
Measuring cup
Paring knife
Plate
Stick blender
Tablespoon
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
slotted spoon
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Melon ketchup
Peel the melon, remove the seeds using a tablespoon. Chop the melon into pieces (yields approx. 200 g), place in a measuring cup along with the ketchup, curry and salt, puree, set aside.
Batter
In a bowl, mix the flour with all the other ingredients up to and including the salt. Whisk the water, egg and oil, gradually pour in while stirring with the whisk, continue to whisk until smooth.
Fish
Halve the fish fillets. Drizzle the pieces of fish with lemon juice, season with salt. Empty the flour into a shallow dish. Toss the fish in the flour in batches, then shake off the excess.
To deep-fry
Fill a pot to ⅓ with oil and heat it to 175 °C. Dip the individual pieces of fish in the batter, allow to drain slightly, place in the hot oil, fry for approx. 2 mins. until golden, turning occasionally. Remove the fish with a slotted spoon, drain on kitchen paper. Serve the fish nuggets with the ketchup.
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