Reasons to choose tempura white fish
This recipe for Tempura White Fish is perfect for those who want a light meal that does not feel heavy or greasy. The batter stays incredibly airy because of the cold sparkling water used in the mix. It is a fast way to prepare dinner since the fish cooks in just a few minutes. You only need a few pantry staples to make a coating that is much better than store bought versions.
Follow these 4 steps for tempura white fish
Prepare the fish: Start by cutting the fish fillets into even bite sized pieces. Pat the fish dry with paper towels to ensure the batter sticks properly to the surface. Season the pieces with a little salt and set them aside. This helps the Tempura White Fish stay moist and seasoned during the frying process.
Make the batter: Sift the plain flour, cornflour and baking powder into a large mixing bowl. Pour in the ice cold sparkling water while whisking gently to combine the ingredients. Do not overmix the batter as a few small lumps are perfectly fine for a light texture. Keeping the water very cold is the secret to a crispy coating.
Fry the fish: Heat the oil in a deep pan or wok until it reaches about 180C. Dip each piece of fish into the batter to coat it fully before lowering it into the oil. Fry the fish in small batches for about three minutes until the coating is pale gold. Make sure the oil stays hot between batches so the fish does not become oily.
Drain and serve: Use a slotted spoon or tongs to remove the fried fish from the hot oil. Place the pieces on paper towels to drain any excess fat for a few seconds. Serve the fish immediately while the coating is at its absolute crispest. It pairs perfectly with a side of soy sauce or a simple lemon wedge.
The best tips for tempura white fish
To get the best results with Tempura White Fish, make sure your sparkling water is as cold as possible. You can even keep the bowl of batter over a larger bowl filled with ice to maintain the temperature. Only mix the batter right before you are ready to fry to keep the bubbles active and the texture light. Do not overcrowd the pan, as this lowers the oil temperature and makes the coating greasy. If the oil is too cool, the fish will soak up too much fat and lose its characteristic crunch.
You can test the oil by dropping a small bit of batter into it to see if it sizzles and rises quickly. If you want a thicker coating, you can dust the fish in a little plain flour before dipping it into the batter. This helps the liquid mixture cling better to the smooth surface of the fish. Always serve this dish straight away because the delicate batter can soften if it sits for too long.
Find more ideas here:
bacon-wrapped turkey breast,
pasta salad with cold-smoked salmon or
red cod curry.
