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FISH TEMPURA

A tempura batter gives this fish a delightful crunch.
By Sal Agliano
FISH TEMPURA

Serves: 2-4

Ingredients:

  • 1 lb. fish fillets (sea bass, blackfish, fluke, etc.)
  • 1 cup flour
  • 2 tablespoons soy sauce
  • 2 eggs
  • 1/2 cup milk
  • Oil (enough for deep frying)


      Sauce:

  • 1/2 cup saki (or sherry)
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon slice ginger
  • 1 teaspoon orange peel


Directions:
Prepare the sauce first then set aside at room temperature to absorb the flavors of the ginger and orange. Mix the saki, soy sauce, sugar, sliced ginger and orange peel. Stir until sugar is dissolved.

Mix a batter from the flour, soy sauce, eggs and milk. Set aside for about half an hour. Meanwhile, cut fillets into bite-size pieces.

After the batter has rested for half an hour, heat a wok or frypan and add about 2 inches of oil. When the oil is hot, dip the fish pieces into the batter then deep fry until golden brown. Drain on paper towels.

Strain the sauce discarding the ginger and orange peel. Arrange the fish on a platter, the sauce in a serving bowl. Dip the fish into the sauce.

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