Wash the inner fillets and pat dry with kitchen paper.
Put all the ingredients of the marinade in a small blender jar and use a blender to whip everything into a homogeneous sauce. Put the fillets in this marinade and store in the refrigerator for approx. 10 - 12 hours. But if there is a bag sealing device in the household, use it to insert it, because the marinade is absorbed faster and better in a vacuum.
Use a deep fryer or a standing wok or saucepan to cook the inner fillets.
Do not overheat the frying fat. If you have a food thermometer, use it as an aid. Otherwise, test with a wooden spoon or toothpick. If wood / oil comes into contact, small bubbles should form. Otherwise, the ideal guide value is the oil temperature at 170 ° C.
Now fry the food briefly until it has turned a golden yellow color. This takes about 5 minutes.
Let the fillets relax for approx. 2 minutes before eating.