Ingredients with Measurements:
- 1 lb. fresh fish fillets (such as cod or halibut)
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 egg
- 1 cup ice-cold water
- Vegetable oil for frying
- Lemon wedges for serving
Special Equipment Needed:
- Deep-fryer or heavy-bottomed pot
- Slotted spoon or tongs
- Wire rack
Step-by-Step Instructions:
1. Rinse the fish fillets and pat them dry with paper towels. Cut them into bite-sized pieces.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, beat the egg and add the ice-cold water. Mix well.
4. Add the egg mixture to the flour mixture and stir until just combined. Do not overmix.
5. Heat the vegetable oil in a deep-fryer or heavy-bottomed pot to 375°F.
6. Dip the fish pieces into the batter, coating them evenly.
7. Carefully place the battered fish into the hot oil, a few pieces at a time. Fry until golden brown, about 2-3 minutes.
8. Use a slotted spoon or tongs to remove the fried fish from the oil and place them on a wire rack to drain excess oil.
9. Repeat with the remaining fish pieces.
10. Serve the Odorigui Tempura hot with lemon wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Total fat: 12g
Saturated fat: 2g
Cholesterol: 85mg
Sodium: 350mg
Total carbohydrates: 22g
Dietary fiber: 1g
Sugars: 0g
Protein: 25g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Sparkling water can be used instead of ice-cold water for a lighter batter.
Variations:
- Shrimp or calamari can be used instead of fish.
- Add spices such as paprika or cayenne pepper to the batter for a spicy kick.
- Serve with a dipping sauce such as tartar sauce or soy sauce.
Tips and Tricks:
- Make sure the oil is hot enough before frying to ensure a crispy texture.
- Do not overcrowd the pot when frying to prevent the temperature from dropping.
- Use a wire rack to drain excess oil and keep the tempura crispy.
Storage Instructions:
Leftover Odorigui Tempura can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat, place the tempura on a baking sheet and bake in a preheated oven at 350°F for 5-10 minutes until heated through.
Presentation Ideas:
Arrange the Odorigui Tempura on a platter and garnish with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs, lemon wedges, or sliced scallions can be used as garnishes.
Pairings:
Serve with a side of rice and steamed vegetables for a complete meal.
Suggested Side Dishes:
Steamed rice, stir-fried vegetables, or miso soup.
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 the fish is not overcrowded in the pot.
Food Safety Advice:
- Use a thermometer to ensure the oil is at the correct temperature.
- Do not leave the hot oil unattended.
- Use caution when handling hot oil.
Food History:
Odorigui is a Japanese term that refers to the practice of eating live seafood. Tempura is a Japanese dish that consists of battered and deep-fried seafood or vegetables.
Flavor Profiles:
The Odorigui Tempura is crispy on the outside and tender on the inside with a mild seafood flavor.
Serving Suggestions:
Serve the Odorigui Tempura as an appetizer or main dish with a side of rice and steamed vegetables.
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Region: Japanese