Main course
Gilthead Chunks Milanese with Tartar Sauce and Dill
4
people
10′
(cooking time)
30′
(total time)
Difficulty
Easy
Ingredients
Gilthead Fillets | 4 |
Breadcrumbs | 200 g |
Flour | 100 g |
Mayonnaise | 100 g |
“FRIGGIMI” DEEP FRYING OIL | 2 l |
Desalted Cappers | 80 g |
Parsley | 30 g |
Pickled Gherkins | 15 g |
Eggs | 2 |
Dill | to taste |
Salt | to taste |
Instructions
Make the tartar sauce in a bowl by mixing the mayonnaise with the parsley, the chopped capers and the pickled gherkins.
Cut the gilthead fillets into small chunks. Dip them in the flour, the beaten egg and the breadcrumbs.
Heat the 100% Italian Friggimi oil and cook until golden brown.
Drain onto kitchen roll, salt and serve with the tartar sauce and sprigs of dill.
Cut the gilthead fillets into small chunks. Dip them in the flour, the beaten egg and the breadcrumbs.
Heat the 100% Italian Friggimi oil and cook until golden brown.
Drain onto kitchen roll, salt and serve with the tartar sauce and sprigs of dill.
