Low Fat Crispy Fish Tempura
Indulge in the delightful crunch of **Low Fat Crispy Fish Tempura**, a lighter twist on the classic Japanese dish that's perfect for health-conscious seafood lovers. This recipe features tender white fish fillets enveloped in a light, airy batter crafted from all-purpose flour, cornstarch, and ice-cold sparkling water, with a whipped egg white ensuring maximum crispiness. By using cooking spray instead of deep-frying, you can enjoy the irresistible texture without the guilt, while a finishing touch in the oven guarantees golden perfection. Ready in just 30 minutes, this quick and easy tempura recipe is perfect for weeknight meals or casual entertaining. Serve with fresh lemon wedges for a bright, zesty complement to the crispy fish fillets. Searching for a healthy alternative to fried fish? This baked low-fat tempura will become your new favorite!
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Recipe Information
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
- as needed Cooking spray
- for serving Lemon wedges
Instructions
Pat the fish fillets dry with paper towels and cut them into smaller pieces if necessary for even frying.
In a mixing bowl, combine the flour, cornstarch, baking powder, salt, and pepper.
Carefully stir in the ice-cold sparkling water and whisk until the batter is smooth. Be cautious not to overmix; some lumps are fine.
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.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly coat with cooking spray.
Heat a non-stick skillet over medium-high heat and lightly coat it with cooking spray.
Dredge the fish fillets in the batter, letting the excess drip back into the bowl.
Place the coated fish in the skillet, ensuring they aren't overcrowded to allow for even cooking.
Cook each side for about 2-3 minutes or until golden brown and crispy, then transfer them to the prepared baking sheet.
Finish cooking in the preheated oven for an additional 5 minutes to ensure the fish is fully cooked and extra crispy.
Serve immediately with lemon wedges on the side for squeezing over the crispy tempura.
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1928 mg | 84% | |
| Total Carbohydrate | 122.3 g | 44% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 0.7 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 101 mg | 8% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1390 mg | 30% | |
*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.
