You place the flour in a container (for example of porcelain or plastic) and on it the two buzzs of yeast (I have done both with the bakery yeast and with the pastry that is thinner), you also add the salt. You mix everything well.
| 🚻 6 Diners | 🕘 10m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make frying fish: |
| 1/2 kg. Flour 2 tablespoons of yeast (or 2 envelopes of those sold in pastry boxes), sifon 1 pinch of salt. |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make frying fish:
2. You begin to throw in that mixture the siphon removing it continuously (to see if I can explain how much siphon you should throw, since it depends on the quality of the flour: you are doing very often tests as you add the siphon little by little.
3. The tests are done with the spoon that you are stirring: you take pasta and let it drain, at first it will be a mazacote that will not detach from the spoon, little by little it will be lightening and, when the dough is drained from the spoon slowly – It still costs you to get rid of and fall, it drains but it seems that you want to stay together-, well, at this time the dough is at its point. Leave it an hour to the temper and you will see that the dough has increased its volume quite a lot due to fermentation.
4. Cogs the squid, prawns, hake or cod, whatever you want, you immerse it in this dough and pass it directly to a fryer or pan with plenty of oil (you will notice if you have the paste well thrown out since you want Drain from the food you have battered but it will cost you to do it.
5. Well, now you fry more or less to your liking.
6. There are some people who add the coloring of the paellas that I say, the darker fried color, not so whitish.
7. others do it with beer instead of siphon. I have tried all forms and the one above is the one I like the most.
