Cost Breakdown

Critical Success Points

• • Slice the fish to 5 mm thickness with an inclined knife to obtain large pieces.
• • Coat each fish slice with starch before frying to achieve a light crust.
• • Maintain the oil temperature at 170 °C to prevent the fish from being too greasy or undercooked.
• • Dilute the starch in cold water before adding to the sauce to avoid lumps.

Safety Warnings

• • Hot oil at 170 °C can cause splatters: handle with care and wear kitchen gloves.
• • Never leave the oil unattended.
• • Use wooden or silicone utensils to avoid scratching the pan coating.