Soy-Free Crispy Fish Tempura
Delight your taste buds with this Soy-Free Crispy Fish Tempura, a light and golden-brown dish perfect for seafood lovers seeking allergen-friendly options. Featuring tender firm white fish coated in a bubbly batter made with all-purpose flour, cornstarch, and sparkling water, this recipe ensures an irresistibly crispy texture without the need for soy-based ingredients. Quick to prepare, with just 15 minutes of active cooking time, it’s an ideal option for an easy weeknight dinner or an impressive appetizer. Each bite is elevated by the subtle hint of effervescence from the sparkling water and a squeeze of fresh lemon juice for a refreshing citrus kick. Serve this gluten-friendly tempura alongside your favorite dipping sauces or a fresh salad for a delightful, restaurant-quality experience at home. Perfect for satisfying cravings while accommodating specific dietary needs!
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Ingredients
- 4 pieces firm white fish fillets
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1.5 cups sparkling water
- 4 cups vegetable oil
- 4 pieces lemon wedges
Directions
Step 1
Cut the fish fillets into bite-sized pieces, ensuring they are approximately 2 inches long and 1 inch wide. Pat them dry with paper towels to remove excess moisture.
Step 2
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined.
Step 3
Gradually pour in the sparkling water into the dry ingredients while whisking gently, until you reach a smooth but slightly thick batter. The consistency should be similar to heavy cream.
Step 4
Heat the vegetable oil in a deep fryer or a large heavy-bottomed pot over medium-high heat. Heat the oil until it reaches 350°F (175°C); test by dropping a small amount of batter into the oil, which should sizzle and turn golden brown.
Step 5
Dip each piece of fish into the batter, ensuring an even coat, and carefully lower it into the hot oil. Fry the fish in batches to avoid overcrowding the pan, which can lower the oil temperature.
Step 6
Fry each piece of fish for about 3-4 minutes or until the batter is golden brown and crispy. Use a slotted spoon to transfer the cooked fish to a plate lined with paper towels to drain the excess oil.
Step 7
Continue with the remaining fish until all pieces are cooked.
Step 8
Serve the crispy fish tempura immediately with lemon wedges on the side for squeezing over the fish. Enjoy your soy-free crispy fish tempura!
Nutrition Facts
| Serving size | (1891.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8348.8 |
| Total Fat 847.5g | 0% |
| Saturated Fat 121.7g | 0% |
| Polyunsaturated Fat 537.6g | |
| Cholesterol 220mg | 0% |
| Sodium 3976.2mg | 0% |
| Total Carbohydrate 158.3g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 0.9g | |
| Protein 100.9g | 0% |
| Vitamin D 800IU | 0% |
| Calcium 118.4mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 1363.4mg | 0% |
Source of Calories