Tapas fish with a chorizo dipping sauce

Name: Tapas fish with a chorizo dipping sauce
Ingredients: 150 g Flour; 400 ml Buttermilk; teaspoon powdered sugar; a little salt; 50 corn grits; floured squid; Chorizo; smelt; Sunflower oil; pimentón smoked paprika powder; Lemon zest; 100 Yogurt; 100 Egg white; Bread

What could be better than Spanish 'fish tapas' on the terrace? The smelts are coated in a batter of buttermilk and cornmeal.Deliciously crispy fried in oil. These squid are lightly floured. Serve these 'fish tapas' with a dip sauce based on yogurt, chorizo, and pimentón (smoked paprika powder).

Ingredients

150gFlour

400mlButtermilk

teaspoon powdered sugar

a little salt

50corn grits

smelt

floured squid

Chorizo

Sunflower oil

pimentón smoked paprika powder

Lemon zest

100Yogurt

100Egg white

Bread

Preparation

Mix the flour, cornmeal, powdered sugar, salt, and buttermilk with a whisk into a smooth batter.
Dip the frozen fish in the batter and fry in oil.

Slice the chorizo and fry in a little oil with some pimenton (to taste).
Put the fried chorizo and the fat in a blender and add sunflower oil (amount to taste, depending on how strong you want the oil).
Strain the mixture and measure out 400 ml.
Put the yogurt and egg white in a measuring jug.
Mix with an immersion blender.
While blending, add the chorizo oil until you have a mayonnaise-thick sauce.
Season with some grated lemon zest.
Fry the squid pieces and rings in hot oil (pan or deep fryer) and serve together with the chorizo dip and bread.