Crispy Fish Tempura
Dive into the irresistible crunch of **Crispy Fish Tempura**, a quick and delectable Japanese-inspired dish perfect for seafood lovers. This recipe transforms tender white fish fillets, like cod or haddock, into golden-brown tempura perfection, thanks to a light, airy batter made from ice-cold water, egg yolk, and a precise blend of all-purpose flour, cornstarch, and baking powder. With just 15 minutes of cooking and simple deep-frying techniques, each bite delivers a satisfying crispy exterior that pairs beautifully with soy sauce and a zesty squeeze of lemon. Ideal as an appetizer or main course, this crowd-pleaser is sure to become a favorite at your table.
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Recipe Information
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)
Instructions
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.
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Stir to blend the dry ingredients.
In a separate medium mixing bowl, whisk together the ice-cold water and egg yolk until thoroughly mixed.
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.
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.
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.
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.
Use a slotted spoon or tongs to remove the cooked fish from the oil, draining them on a plate lined with paper towels.
Serve the fish tempura immediately, garnished with lemon wedges and accompanied by soy sauce for dipping.
Nutrition Facts
Calories |
9064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 919.5 g | 1179% | |
| Saturated Fat | 132.4 g | 662% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 5069 mg | 220% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 3.6 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 25.5 mcg | 127% | |
| Calcium | 125 mg | 10% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2100 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
