Crispy Fish Tempura
Delight in the light and airy crunch of Crispy Fish Tempura, a Japanese-inspired dish that combines tender white fish fillets with a lacy, golden batter. This recipe features an easy-to-make tempura batter crafted with a blend of all-purpose flour, cornstarch, and ice-cold water, ensuring a delicate crispness that enhances every bite. Perfectly fried in vegetable oil at just the right temperature, these fish strips are as visually appealing as they are delicious. Serve your tempura hot alongside tangy lemon wedges and a savory soy sauce dip for a simple yet flavorful presentation that's ideal for any occasion. With only 20 minutes of prep time and a few common ingredients, this crowd-pleasing dish is perfect for seafood lovers and fans of crispy comfort food alike.
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Ingredients
- 500 grams White fish fillets (e.g. cod, haddock)
- 150 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 250 milliliters Ice-cold water
- 1 large Egg yolk
- 1 liter Vegetable oil (for frying)
- 1 whole Lemon wedges
- 50 milliliters Soy sauce (for serving)
Directions
Step 1
Begin by preparing the fish. Pat the white fish fillets dry with paper towels, then cut them into strips about 5 cm wide and 10 cm long. Set aside.
Step 2
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Stir to blend the dry ingredients.
Step 3
In a separate medium mixing bowl, whisk together the ice-cold water and egg yolk until thoroughly mixed.
Step 4
Gradually add the egg mixture to the dry ingredients, stirring gently to form a batter. Be careful not to overmix; a few small lumps are okay. The batter should have a thin consistency.
Step 5
Heat the vegetable oil in a deep frying pan or heavy-bottomed pot to a temperature of 175°C (350°F). Use a kitchen thermometer to ensure accuracy.
Step 6
Dip the fish strips into the batter, coating them evenly. Allow excess batter to drip off before carefully placing each strip into the hot oil.
Step 7
Fry the fish in batches to prevent overcrowding, cooking each batch for about 3-4 minutes or until the batter is light golden brown and crispy.
Step 8
Use a slotted spoon or tongs to remove the cooked fish from the oil, draining them on a plate lined with paper towels.
Step 9
Serve the fish tempura immediately, garnished with lemon wedges and accompanied by soy sauce for dipping.
Nutrition Facts
| Serving size | (2071.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9064.0 |
| Total Fat 919.5g | 0% |
| Saturated Fat 132.4g | 0% |
| Cholesterol 434.5mg | 0% |
| Sodium 5068.9mg | 0% |
| Total Carbohydrate 174.0g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 3.6g | |
| Protein 114.6g | 0% |
| Vitamin D 1018.2IU | 0% |
| Calcium 125.0mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 2100.0mg | 0% |
Source of Calories