This seasonal bonito fillet recipe from the Marmara region rubs thin fillets with olive oil and thyme, then cooks them quickly in the airfryer until the skin turns crisp. Its short cooking time and short ingredient list make it a practical snack for a crowd.
Pat the bonito fillet dry and score the skin lightly. Rub both sides with olive oil, salt, black pepper and thyme.
Arrange the fillets in the airfryer basket skin-side down and cook on high; check every 6-7 minutes until the skin is crisp and the flesh turns opaque, since a thin fillet dries out quickly if left too long.
Squeeze lemon over the fillets and serve hot.
Because the fillet is cut quite thin, do not start cooking without preheating the airfryer, or the flesh will dry out before the skin crisps. Allergens: contains fish.
If you give the airfryer basket a light spray of olive oil before adding the fillets, you get a crisp result without adding any extra fat.
Admin DadaGastro · verified in test kitchenPalamut fileto oldukça ince olduğu için tarifte yazan 7 dakika yerine 5 dakikada bile derisi güzelce çıtırlaştı, daha uzun tutsam kurumasından korktum. Zeytinyağını cömertçe sürünce ten altın rengi aldı ve nefis koktu.
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