- Fillet chum - 500 Grams
- Salt - kowane Don dandana
- Pepper - kowane don dandana
- Spices - kowane Don dandana
- Man kayan lambu - 100 Grams (don frying)
- Guga - 3 guda (don batter)
- Milk - 200 milliliters (don batter)
- Gida - 200 Grams (don batter)
1. Ni koyaushe na fara da kifaye. Dole ne a yanka rassan kifi na tsuntsaye a cikin yankunan da dama don kada gudawan su manyan. 2. Sa'an nan kuma yayyafa da gishiri, barkono da kuma ƙara kayan yaji. Suna iya zama wani don dandano. Mix sosai kuma ka bar minti 30. 3. Yayin da ake cin kifaye a kayan yaji, za mu fara dafa da claret. Mun buge qwai uku tare da gishiri. 4. Sa'an nan kuma ƙara madara da haɗuwa da kyau. 5. A kusan shirye don tsayawa, an zuba guraben gari 200 grams a kuma duk abin da aka haɗe shi da kyau. 6. Sa'an nan kuma mu ɗauki naman kabo mai tsami da kuma tsoma su a shirye-shiryen da aka shirya. 7. Gurasa, a cikin ƙananan yanki, toya a yawancin man fetur da aka rigaya. Fry har sai launin ruwan kasa, kimanin minti 5 a kowane gefe.
Ayyuka: 5-6