Crispy Tahong Deep Fried Mussels

 Crispy Tahong Deep Fried Mussels

Sherbi Tahung is the last snack of mollusks! He dries in flour, corn and fried starch until they become golden and crispy. These fried mussels give dangerously.

As much as I enjoy an intimate friendship for a happy hour, I am a slight alcohol. Several sips of beer, and I'm already a fool of beets, and I remain shy and sing the song “The End of the World”.

So yes, the wine is not my cup of tea. While everyone is busy at a party with inhuman drinks, I am deeper in Bulotan (snacks), especially if it is crispy with hot vinegar grains!

In addition, this is very easy to do, especially if you use New Zealand mussels that are half frozen, which only requires a soft curtain to remove meat. Better, check if your store contains a completely cleaned mussels and is ready for flour.

Frying tips deeply

The section is pouring with paper towels until the lid becomes better.

To get the best results, use enough oil to completely immerse ponong and heat it at an ideal temperature of 350 pwarrengate to 375 fahrenheit.

Use high smoke oils such as canols, avocados, carpet or peanut oil.

To prevent low temperature, do not crowd in a pan and fry in the area as necessary. Heat the oil again to 350 degrees Fahrenheit before adding the next section.

How to serve

Delicious and crispy tahung as snacks with their favorite drinks or as the main dish with steam rice. Submitted with hot vinegar to wet.

It is better to enjoy these dates in the fried sea, freshly prepared, because he loses the crime over time and does not heat it.

instructions

Using an oil knife, stipulate the mussels of shells. Ignore the shells. Wash the mussels well and flow well.

In a bowl, mix flour with corn starch, salt, garlic powder and pepper.

Look at the mussel in a mixture of flour until it is completely covered.

In a pan over medium fire, about 2 inches from oil to 350 degrees Fahrenheit.

Add mussels, remove excess flour and fry for 5-7 minutes or until the mussels become tender and become gold and crispy.

Remove from heat and filter in a strain on a bowl. Serve hot with hot vinegar with sauce.