Low Fat Crispy Fish Tempura
Transform your weeknight dinner with this *Low Fat Crispy Fish Tempura*, a lighter twist on the classic Japanese favorite! Featuring delicate, flaky white fish fillets coated in a perfectly airy batter made with ice-cold sparkling water and egg white, this recipe achieves all the crunchy satisfaction of traditional tempura while being baked instead of deep-fried. A clever combination of cornstarch and all-purpose flour ensures maximum crispiness, while baking powder adds a delightful lift. Cooked to golden perfection in just a non-stick skillet and finished in the oven, this low-fat version skips the oil-soaked calories without sacrificing flavor or texture. Serve these irresistible bites hot with a squeeze of fresh lemon for an easy, guilt-free meal that’s sure to impress. Perfect for health-conscious fish lovers craving that satisfying crunch!
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Ingredients
- 4 pieces White fish fillets
- 120 grams All-purpose flour
- 30 grams Cornstarch
- 250 ml Ice-cold sparkling water
- 1 large Egg white
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 0 as needed Cooking spray
- 0 for serving Lemon wedges
Directions
Step 1
Pat the fish fillets dry with paper towels and cut them into smaller pieces if necessary for even frying.
Step 2
In a mixing bowl, combine the flour, cornstarch, baking powder, salt, and pepper.
Step 3
Carefully stir in the ice-cold sparkling water and whisk until the batter is smooth. Be cautious not to overmix; some lumps are fine.
Step 4
In a separate small bowl, whisk the egg white until soft peaks form and then gently fold it into the batter to keep it airy.
Step 5
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly coat with cooking spray.
Step 6
Heat a non-stick skillet over medium-high heat and lightly coat it with cooking spray.
Step 7
Dredge the fish fillets in the batter, letting the excess drip back into the bowl.
Step 8
Place the coated fish in the skillet, ensuring they aren't overcrowded to allow for even cooking.
Step 9
Cook each side for about 2-3 minutes or until golden brown and crispy, then transfer them to the prepared baking sheet.
Step 10
Finish cooking in the preheated oven for an additional 5 minutes to ensure the fish is fully cooked and extra crispy.
Step 11
Serve immediately with lemon wedges on the side for squeezing over the crispy tempura.
Nutrition Facts
| Serving size | (852.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 976.5 |
| Total Fat 7.4g | 0% |
| Saturated Fat 1.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 200mg | 0% |
| Sodium 1928.4mg | 0% |
| Total Carbohydrate 122.3g | 0% |
| Dietary Fiber 3.7g | 0% |
| Total Sugars 0.7g | |
| Protein 96.0g | 0% |
| Vitamin D 800IU | 0% |
| Calcium 100.8mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 1390.0mg | 0% |
Source of Calories