constituents
swab 15 g( 1 tbsp)
Black pepper 15 g( 1 teaspoon)
Eggs 2 large( beaten)
faded milk 120 ml( ½ mug)
Water 120 ml( ½ mug)
Wheat flour 240 g( 2 mugs)
Paprika 5 g( 1 tablespoon)
Ground thyme ¼ tablespoon
Ground garlic ½ tablespoon
oil painting for frying 950 ml( 4 mugs)
Funk 1 total( cut into 8 pieces)
HOW TO MAKE IT
The first thing you have to is to cut the funk into 8 pieces, seasoning well with swab and pepper.
You ’ll want to mix the eggs, milk, and water. Now that’s mixed, pour the admixture over the funk and leave it for about 5 twinkles.
Mix together the flour, paprika, thyme, and garlic in a paper bag( thick) also put the funk inside the bag and shake it until the funk is well carpeted.
Make sure the funk is dry before put in the oil painting as the coating won’t stick to the funk if it’s wet.
After that, you need to toast the oil painting( it should reach 175 °C( 350 °F). incontinently put the funk in the range and shindig for half an hour, or until the funk is golden brown( the trick is that guts or shanks will take around 15 to 20 twinkles and the bodies around 10 to 15 twinkles). And please drain the funk with kitchen paper.
I find it veritably useful to use a admixture of half cream and half milk when I do n’t have faded milk.