Low Sodium Crispy Fish Tempura
Elevate your seafood game with this irresistibly crunchy yet healthy Low Sodium Crispy Fish Tempura recipe. Perfect for those watching their sodium intake, this dish relies on unsalted breadcrumbs and a blend of black pepper and garlic powder for bold flavor without the extra salt. The secret to its golden, airy crust lies in an ice-cold club soda batter, which keeps the coating light and crispy. With only 15 minutes of prep time, you’ll have tender white fish fillets, such as cod or haddock, fried to perfection in no time. Serve these golden delights hot, garnished with fresh parsley and a refreshing squeeze of lemon, for a simple yet sophisticated meal that’s sure to impress. Whether for a weeknight dinner or a special occasion, this low sodium tempura recipe promises maximum flavor with minimal effort.
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Recipe Information
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)
Instructions
Pat the white fish fillets dry with a paper towel to remove any excess moisture.
In a medium bowl, mix together the all-purpose flour, cornstarch, and baking powder.
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.
Add the ice cubes to the batter to keep it cold; this will help achieve a crispy texture for the tempura.
In a separate shallow dish, combine unsalted breadcrumbs, black pepper, and garlic powder.
Heat the vegetable oil in a deep frying pan or pot to 350°F (175°C).
Dip each fish fillet into the cold batter, allowing any excess to drip off, and then coat it with the breadcrumb mixture.
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.
Remove the cooked fillets using a slotted spoon or tongs and drain on a paper towel-lined plate.
Serve the crispy fish tempura immediately with lemon wedges and a sprinkle of fresh parsley, if desired.
Nutrition Facts
Calories |
5343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.4 g | 620% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1647 mg | 72% | |
| Total Carbohydrate | 191.2 g | 70% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 7.6 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 289 mg | 22% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1626 mg | 35% | |
*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.
