4 Serves
45 Mins
In a mixing bowl, combine the all-purpose flour, corn flour, salt, and pepper.
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Vitamin E
4 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
90 µg / 400 µgCalcium
112 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
408 mg / 1,250 mgPotassium
375 mg / 4,700 mgSodium
332 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Using a coffee mill, finely grind the whole spices to create a fragrant seasoning blend.
Add a portion of the ground spice blend to the flour mixture and whisk in the beer until a smooth batter forms.
Dip the perch fillets into the batter and fry in hot cooking oil for 3 minutes per side until golden brown, then set aside in a warm place.
Drop spoonfuls of the remaining batter into the hot oil to form small pancakes, frying until golden.
25
g95
g20
g
Yemeni
