Tempura White Fish
Tempura white fish is all about the batter: thin, lacy and crisp, with soft, flaky fish inside. You need only plain flour, cornflour, baking powder and ice-cold sparkling water, and the secret is to mix it at the last minute and leave a few lumps in. Cut into strips and fried in small batches at 180°C, the fish is ready in about 35 minutes and serves four.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 330kcal
Choosing the right cut for tempura white fish
Thick fillets of cod, haddock or pollack cut into even strips give the best result, because they stay juicy while the batter crisps. Thin or fragile fish can fall apart in the oil. Cutting the pieces the same size means they cook at the same rate.
Everything should be ready before you mix the batter: the oil at 180°C, the fish dry and dusted, a plate lined with kitchen paper beside the hob. Deep frying calls for care, so never leave the pan unattended, and let the oil cool completely before you pour it into a container for disposal.
How to make tempura white fish
Tap a time to start a timer.
- Prepare the fish Cut the fillets into strips about 2cm thick and 6cm long. Pat them very dry with kitchen paper, then toss with the 1 tbsp cornflour so the batter clings.
- Heat the oil Pour the oil into the wok or saucepan, filling it no more than one-third full. Heat to 180°C, which takes about . A drop of batter should sizzle and rise straight away.
- Make the batter Just before frying, sift the flour, cornflour, baking powder and pinch of salt into a bowl. Pour in the sparkling water and stir briefly with chopsticks or a fork. A few lumps are fine.
- Fry in batches Dip 5–6 pieces into the batter, let the excess drip off and lower them into the oil. Fry for , turning once, until pale gold and the fish is opaque all the way through. Let the oil come back to 180°C between batches.
- Drain and serve Lift the fish out with a slotted spoon and drain on kitchen paper for a few seconds. Season with flaky salt and serve straight away with the lemon wedges.
What to serve with it
Chips and a squeeze of lemon turn it into a light take on fish and chips. The same batter works for prawn tempura, and leftover pieces make a good filling for baja fish tacos.
Common problems and fixes for Tempura White Fish
- The coating is thick, bready or soggy.
- The batter has been overmixed or has warmed up. Stir for just a few seconds, stand the bowl over a larger bowl of ice, and fry as soon as it is mixed.
- The fish comes out greasy.
- The oil was below 180°C or the pan was crowded. Use a thermometer and fry no more than 5–6 pieces at a time.
- The batter slides off the fish.
- The fillets were damp. Pat them very dry and coat them with the cornflour before dipping.
Frequently asked questions about Tempura White Fish
What is the best white fish for tempura?
Cod, haddock and pollack all work. Choose thick fillets that hold together when fried, and avoid very thin fish such as sole.
What temperature should the oil be for tempura?
180°C. Use a cooking thermometer, or test with a drop of batter, which should sizzle and rise to the surface straight away.
Can I make the batter ahead?
No. Mix it just before frying, as the bubbles in the sparkling water are what keep the coating light.
Can I use frozen fish?
Yes. Thaw it fully in the fridge, then pat it very dry, as ice crystals make the batter fall off and spit in the oil.
How did you like the recipe?
4.7 / 5 · 46 ratings
