Low Sodium Crispy Fish Tempura
Delight in the light and crispy perfection of Low Sodium Crispy Fish Tempura, a healthier twist on the classic Japanese favorite. This recipe features tender white fish fillets, such as cod or haddock, encased in a bubbly batter made with ice-cold club soda and a touch of cornstarch for extra crunch. With a breadcrumb coating infused with black pepper and garlic powder, each bite is flavorful yet low in sodium, making it a guilt-free indulgence. Cooked to golden brown perfection in hot vegetable oil, these fillets offer a satisfying crunch that pairs beautifully with zesty lemon wedges and a sprinkling of fresh parsley. Perfect as an appetizer or main course, this quick and easy dish comes together in just 35 minutes, ensuring a restaurant-quality meal that’s as heart-friendly as it is delicious.
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Ingredients
- 4 pieces white fish fillets (such as cod or haddock)
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 cup club soda
- 2 pieces ice cubes
- 1 cup unsalted breadcrumbs
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 cups vegetable oil (for frying)
- 4 pieces lemon wedges
- 2 tablespoons fresh parsley (optional, for garnish)
Directions
Step 1
Pat the white fish fillets dry with a paper towel to remove any excess moisture.
Step 2
In a medium bowl, mix together the all-purpose flour, cornstarch, and baking powder.
Step 3
Gradually add the club soda to the flour mixture while stirring. The batter should be slightly thicker than pancake batter, and some lumps are okay.
Step 4
Add the ice cubes to the batter to keep it cold; this will help achieve a crispy texture for the tempura.
Step 5
In a separate shallow dish, combine unsalted breadcrumbs, black pepper, and garlic powder.
Step 6
Heat the vegetable oil in a deep frying pan or pot to 350°F (175°C).
Step 7
Dip each fish fillet into the cold batter, allowing any excess to drip off, and then coat it with the breadcrumb mixture.
Step 8
Carefully lower each breaded fish fillet into the hot oil. Fry in batches to avoid overcrowding, until golden brown and crispy, about 3-4 minutes on each side.
Step 9
Remove the cooked fillets using a slotted spoon or tongs and drain on a paper towel-lined plate.
Step 10
Serve the crispy fish tempura immediately with lemon wedges and a sprinkle of fresh parsley, if desired.
Nutrition Facts
| Serving size | (1461.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5342.6 |
| Total Fat 483.4g | 0% |
| Saturated Fat 69.5g | 0% |
| Cholesterol 200mg | 0% |
| Sodium 1646.9mg | 0% |
| Total Carbohydrate 191.2g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 7.6g | |
| Protein 101.2g | 0% |
| Vitamin D 800IU | 0% |
| Calcium 289.3mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 1625.6mg | 0% |
Source of Calories