Fish Tempura (白身魚の天ぷら) is deep-fried white fish in Tempura batter. It has a very light feel even though it’s deep-fried, therefore this even appeals to people who don’t prefer heavy dishes. It is also not hard to make at home if you follow a couple of tips.
You can use any fish of your choice, but make sure to remove excess moisture from the fish. A lot of fish today are previously frozen and get watery when defrosted. This moisture will affect the texture of the batter when deep-fried. To absorb the moisture, wrap fish with a paper towel for a couple of hours or even overnight if you have time.
For the batter, flour with less protein like cake flour and potato starch are preferred so that the fried batter has a crispier texture. And when mixing the batter, don’t mix too much because that will develop gluten. Make sure the frying oil is at high temperature. That also helps the batter to be light.
If you prefer, you can of course use Tempura dipping sauce, but we used Matcha salt here. Refreshing Matcha tea flavor and saltiness go very well with the mild taste of white fish. There are no hard to get ingredients or difficult steps to cooking. If you don’t mind cleaning up after deep-frying, this is a great dish for you. Try this delicious Fish Tempura for dinner!
Fish Tempura Recipe
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Ingredients
- 2 fillets white fish such as cod, halibut, sea bass
- Salt
- oil for deep frying
Batter
- 1/4 cup cake flour
- 1/4 cup Katakuriko potato starch
- 1/2 egg
- 1/3 cup cold water
Matcha Salt
- 1/2 Tbsp salt
- 1/2 tsp Matcha powder
Instructions
- Cut white fish fillets into bite size pieces. Salt fish and leave for 10 minutes. Remove moisture from fish with a paper towel. (Wrap fish with a paper towel longer in the fridge if you can.)
- Mix flour, starch, egg and ice cold water for the batter.
- Heat oil to 350 F. Dip fish in the batter and deep-fry for a couple of minutes until cooked through.
- Mix salt and Matcha powder to make the Matcha salt. Serve fish with Matcha salt.
Video
