Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 egg, beaten
- 1 cup ice-cold water
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Wire rack for draining
Step-by-step instructions:
1. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. In a separate bowl, whisk together the egg and ice-cold water.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be lumpy and thick.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F.
5. Dip the fish pieces into the batter, shaking off any excess, and carefully place them into the hot oil.
6. Fry the fish in batches for 2-3 minutes or until golden brown and crispy.
7. Use a slotted spoon or tongs to remove the fish from the oil and place them on a wire rack to drain any excess oil.
8. Serve the fish tempura immediately with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 25g
Protein: 20g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Club soda can be used instead of ice-cold water for a lighter batter.
Variations:
- Shrimp, squid, or vegetables can be used instead of fish.
- Add spices or herbs to the batter for extra flavor.
Tips and tricks:
- Use ice-cold water to keep the batter light and crispy.
- Do not overmix the batter to avoid tough tempura.
- Fry the fish in small batches to avoid overcrowding the fryer.
Storage instructions:
Fish tempura is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the fish tempura on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the fish tempura on a platter with a variety of dipping sauces, such as soy sauce, sweet chili sauce, or tartar sauce.
Garnishes:
Garnish with chopped scallions, sesame seeds, or cilantro for extra flavor and color.
Pairings:
Fish tempura pairs well with steamed rice, miso soup, or a simple salad.
Suggested side dishes:
Serve with a side of edamame, pickled vegetables, or seaweed salad.
Troubleshooting advice:
- If the batter is too thick, add more ice-cold water.
- If the batter is too thin, add more flour.
- If the tempura is not crispy, make sure the oil is hot enough and fry the fish in small batches.
Food safety advice:
- Use caution when frying with hot oil.
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Tempura is a Japanese dish that was introduced to Japan by Portuguese missionaries in the 16th century.
Flavor profiles:
Fish tempura is crispy, light, and savory with a delicate fish flavor.
Serving suggestions:
Serve the fish tempura as an appetizer or main course.
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Region: Japanese