Fish Tempura
Easy homemade Japanese Fish Tempura recipe with a light, crispy coating and tender, flaky, flavourful fish inside. This tempura batter creates the perfect crisp, airy, golden, and without feeling heavy or greasy. Restaurant-quality tempura treat, you can enjoy at home!
Servings: 4
Calories: 245kcal
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.
Nutrition
Calories: 245kcal | Carbohydrates: 29g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 409mg | Potassium: 356mg | Fiber: 1g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 0.01mg | Calcium: 53mg | Iron: 2mg
