This homemade Fish Tempura is one of our family’s favourite fish bites with crispy tempura coating, soft and flaky fish inside. It’s easy to make at home, and so tasty that once you try freshly fried ones, you’ll never look back at frozen fish fingers again!
This Japanese batter is very light and gives a delicate crunch without feeling heavy or greasy. We usually serve it with warm rice or udon noodle soup, along with a simple soy-ginger dipping sauce.
Seafood Tempura You’ll Make Again and Again
In our home, tempura night is pure comfort. Whenever my mom didn’t know what to make with fish fillets, she’d turn them into tempura, and now I do the same! It’s a family favourite that’s simple, quick, and made with just a few pantry staples.
The batter is easy to whip up, so you can enjoy golden, crispy tempura anytime without a long grocery run. Homemade tempura is affordable, never fails to impress guests, and is perfect as party finger food.
Khin’s Tempura Tips
The secret to perfect tempura is keeping the batter ice-cold and the oil hot, creating a light, crispy crunch. I rest my batter over ice while frying and never overmix, a few lumps keep it airy.
Frying in small batches maintains the oil temperature, and there’s nothing better than serving it straight from the pan, hot and crisp, with the family gathered around.
If you’re as obsessed with Japanese tempura as I am, don’t stop at fish! My Prawn Tempura and Broccoli Tempura recipes are both are light, crispy, and seriously good!
Choose the Right Fish for Tempura
White fish fillets such as cod, haddock, or pollock are ideal because their mild flavour and soft, flaky texture pair beautifully with the airy tempura coating.
Cut the fillets into even, bite-sized pieces and pat them completely dry with a paper towel. A quick dusting of flour helps the batter cling better, and a light sprinkle of salt and pepper adds just the right amount of seasoning.
The drier the fish, the crisper your tempura!
Ingredients ( Fish and Pantry Staples! )
For the Fish
- White fish fillets
- Salt and pepper to taste
- Vegetable or neutral oil for deep frying
Tempura Batter
- Pain flour
- Cornstarch (or potato starch)
- Baking powder
- Egg
- Ice-cold water
- Salt & pepper
Dipping Sauce
- Soy sauce
- Mirin
- Rice vinegar or lemon juice
- Brown or white sugar
- Ginger
Scroll down to see the recipe card with detailed measurements, and grab a free printable recipe.
How to Make This Tempura Fish
- Pat Dry the Fish: Cut the fish fillet into even bite-sized pieces and pat them completely dry with a paper towel. Lightly season with salt and pepper.
- Make the Tempura Flour Mix: In a bowl, combine plain flour, cornstarch, salt, pepper, and baking powder.
This dry mix will be used both for dusting the fish and as the base for your batter.
- Dredge Fish Pieces in the Flour Mix: Lightly coat each fish piece in the flour mix. This thin layer helps the wet batter cling perfectly during frying.
- Coat with Wet Batter: To the remaining flour mix, add one egg and slowly pour in ice-cold water, stirring gently until just combined.
Don’t overmix, small lumps keep the batter light and crispy. Dip each floured fish piece into the batter, letting any excess drip off.
- Fry in Hot Oil: Heat oil in a deep frying pot to 170-180°C (340-355°F). Gently lower the battered fish into the oil and fry in small batches for 2-3 minutes per side, until golden and crisp.
- Drain and Serve Warm: Place fried fish pieces on a wire rack or paper towel to drain any excess oil.
Combine dipping sauce ingredients in a small bowl. Serve immediately while warm and crunchy, with dipping sauce on the side.
Your Tempura Questions Answered!
Can you air fry the fish tempura?
Sorry, but no! This traditional tempura batter is too wet for air frying. The batter needs to hit the hot oil instantly to puff up and create that signature light, crispy texture, something an air fryer can’t replicate.
If you’re looking for an air-fryer-friendly option, check out my Salt and Pepper Fish recipe. It’s light and crisps up beautifully in the air fryer!
How do you reheat tempura?
The best way to reheat tempura is in an air fryer at 180°C (350°F) for about 3-5 minutes, it brings back that lovely crisp texture without drying the fish. A preheated oven at the same temperature works well, too.
Avoid using the microwave, as it makes the coating soft and soggy instead of crispy.
Can you freeze the leftovers?
Yes, you can freeze cooked tempura once it’s completely cooled. Place the pieces on a tray and let them set individually first, then store them in an freezer-safe bag or container.
When ready to enjoy, reheat directly from frozen in the oven or air fryer until hot and crisp again.
More Tasty Fish Recipes
- Bang Bang Salmon Bites ( Air-fried salmon bites with sweet and tangy sauce. )
- Sweet Chilli Salmon ( Crispy fried salmon with sweet chilli sauce. )
- Easy Chinese Steamed Fish (Chinese-style whole steamed fish)
- Fish Pakora ( Classic Indian fried fish bites! )
- Crispy Sweet Chilli Fish ( Fried fish fillets with sweet and spicy sauce. )
Love this Recipe?
I’d love to hear how it turns out in your kitchen. If you've tried out this tempura fish recipe, don’t forget to leave me ⭐ ratings and share your thoughts in the comments below!
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📖 Recipe
Fish Tempura
Ingredients
- 400 grams White fish fillet Cod, haddock, pollock or a choice of white fish. ( boneless, skinless )
- Salt and pepper to taste
- Oil for frying Neutral flavour high smoke point oil
For Tempura Batter
- 100 grams Plain flour All purpose flour
- 30 grams Cornstarch Or potato starch
- ½ tsp Baking powder
- 1 Egg
- 200 ml Water Ice cold water
Dipping Sauce
- 1 tbsp Soy sauce All purpose soy sauce
- 1 tbsp Mirin Or water
- 1 tbsp Rice vinegar Or lemon juice
- 1 tsp Brown sugar Or white sugar
- ¼ tsp Ginger Freshly grated ginger
Instructions
- Cut the fish into even strips and pat them completely dry with a paper towel. Lightly season with salt and pepper, this helps the flavour shine and the coating stick better.
- In a bowl, combine plain flour, cornstarch, and baking powder. This dry mix will be used both for dusting the fish and as the base for your batter.
- Take a few spoonfuls of the flour mixture and lightly coat each fish strip. This thin layer helps the wet batter cling perfectly during frying.
- To the remaining flour mix, add one egg and slowly pour in ice-cold water, stirring gently until just combined. Don’t overmix, small lumps keep the batter light and crispy. Dip each floured fish piece into the batter, letting any excess drip off.
- Heat oil in a deep pan or wok to 170–180°C (340–355°F). Gently lower the battered fish into the oil and fry in small batches for 2–3 minutes per side, until golden and crisp.
- Lift the tempura with a slotted spoon and place on a wire rack or paper towel to drain any excess oil. Combine dipping sauce ingredients in a small bowl. Serve immediately while hot and crunchy, with dipping sauce on the side.
Notes
- What type of frying oil to use? For Japanese tempura, use neutral-flavour, high-smoke-point oil such as sunflower, canola, or peanut oil.
John woo says
The best recipe i have ever tried. Easy to follow the instructions.
Khin says
Glad you tried it out and enjoyed it.