Light fish dough

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  • 3 tablespoons flour with yeast
  • 2 tablespoons of cold sparkling water
  • 1 pinch of salt
  • 1 pinch chili powder optional
  • 1 tablespoon of sunflower oil
  • 2 flat head steak


  1. Sift the flour into a small bowl. Add a pinch of salt and chili powder if used.

  2. Add soda water gradually, whisking to create a dough with the texture of a thick, not whipped cream. If the mixture is very runny, add a little extra flour.

  3. Heat pan. Dry the flat tails or the like on a paper towel, dip them in the dough and add them to the heated vegetable or fresh sunflower oil in a frying pan.

  4. Rotate when lightly golden on one side. Drain on paper towels, sprinkle with sea salt and serve immediately.

light weight for fish

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