Description
This easy homemade Japanese Fish Tempura recipe features tender, flaky white fish fillets coated in a light, crispy, golden tempura batter. The batter is airy and non-greasy, providing restaurant-quality tempura that you can enjoy at home. Served with a tangy dipping sauce, this appetizer is perfect for a delicious and elegant treat.
Ingredients
Fish and Seasoning
- 400 grams White fish fillet (Cod, haddock, pollock or choice of white fish, boneless and skinless)
- Salt and pepper to taste
- Oil for frying (neutral flavor, high smoke point oil)
Tempura Batter
- 100 grams Plain flour (All purpose flour)
- 30 grams Cornstarch (or potato starch)
- ½ tsp Baking powder
- 1 Egg
- 200 ml Ice-cold water
Dipping Sauce
- 1 tbsp Soy sauce (all-purpose soy sauce)
- 1 tbsp Water
- 1 tbsp Rice vinegar (or lemon juice)
- 1 tsp Brown sugar (or white sugar)
- ¼ tsp Freshly grated ginger
Instructions
- Prepare the Fish: Cut the fish into even strips and pat completely dry using paper towels. Lightly season with salt and pepper to enhance flavor and help the batter adhere better.
- Make Dry Mix for Batter: In a bowl, combine plain flour, cornstarch, and baking powder. This dry mixture will be used for dusting the fish and as the base of the batter.
- Dust Fish: Take a few spoonfuls of the flour mixture and lightly coat each fish strip. This thin dusting helps the wet batter stick perfectly during frying.
- Prepare Tempura Batter: To the remaining flour mix, add one egg and slowly pour in ice-cold water while stirring gently until just combined. Small lumps in the batter are okay, as overmixing can make it heavy.
- Batter the Fish: Dip each floured fish piece into the batter, letting any excess drip off before frying.
- Heat Oil for Frying: Heat oil in a deep pan or wok to 170–180°C (340–355°F) ensuring it is hot enough for crisp frying.
- Fry the Fish: Gently lower the battered fish into the hot oil and fry in small batches for 2–3 minutes per side until golden brown and crisp.
- Drain and Serve: Lift tempura with a slotted spoon and place on a wire rack or paper towels to drain excess oil. Combine dipping sauce ingredients in a small bowl and serve immediately while hot and crunchy with dipping sauce on the side.
Notes
- Use ice-cold water for the batter to keep it light and crispy.
- Do not overmix the batter to maintain its airy texture.
- Fry in small batches to avoid oil temperature dropping.
- Serve tempura immediately for the best crispiness.
- Neutral oil like vegetable, canola, or peanut oil is ideal for high-temp frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
