Tongue in batter with sauce
Traditional beer snacks include various seafood (especially shrimp), fried chicken wings, small salty skewers, snacks, chips, hot dogs, and sausages. Shrimp can be fried...
Ingredients · Servings 4
- cream with 22% fat content – 100 ml
- mustard – 2 tbsp.
- broccoli – 150 g
- salt – to taste
- boiled beef tongue – 300 g
- parsley and cilantro – 1 bunch each
- flour – 100 g
- vegetable oil for deep-frying
- butter – 2 tbsp.
- egg – 1 pc.
- garlic – 4 cloves
Method · 30 min
- Prepare the sauce. Finely chop the pepper, garlic, and herbs. Separate the broccoli into florets. Sauté the vegetables and herbs in butter for 3 minutes. Add the cream and mustard and cook for 4 minutes. Puree the sauce in a blender.
- In a bowl, beat the egg, salt, and 50 ml of water. Gradually add the flour and mix thoroughly. Slice the tongue and coat it in the flour mixture.
- Deep-fry the tongue for 3–4 minutes and serve with the sauce.
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