Soy-Free Crispy Fish Tempura
Indulge in the light, golden crunch of this Soy-Free Crispy Fish Tempura—perfect for those with dietary restrictions or simply seeking a new twist on a Japanese-inspired classic. This recipe features tender pieces of firm white fish fillets coated in a delicate batter crafted from all-purpose flour, cornstarch, and fizzy sparkling water for an irresistibly airy texture. A hint of baking powder ensures the batter fries to perfection, while the absence of soy lets the natural flavors of the fish shine. With just 15 minutes of prep and cook time, this gluten-friendly dish provides a quick and satisfying option for weeknight dinners or party appetizers. Serve with a generous squeeze of fresh lemon for a zesty balance to the rich, crispy coating. Experience the ultimate bite of lightness and crunch with our soy-free take on classic fish tempura!
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Recipe Information
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
Instructions
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.
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined.
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.
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.
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.
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.
Continue with the remaining fish until all pieces are cooked.
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
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.5 g | 272% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.1 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 469 mg | 10% | |
*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.
