Fish Tempura

Category : International Cuisine

Author : Edith

Hits : 1999

Rating :


Date : 04/01/2005


asohos fillets
salt and pepper
1 egg, lightly beaten
1/4 c. of water
3 tbsps. of all-purpose flour
1 c. of Japanese bread crumbs (available in supermarkets)
2 c. of cooking oil


Heat the cooking oil in a wide skillet or wok.

Pat the fillets dry with paper towels. Season lightly with salt and pepper.

Mix together the egg, water and flour.

Dip each fillet into the batter then roll in the crumbs. Lower into the hot oil. Cook two to three at a time; they brown fast. Drain in paper towels.

If you prefer a thicker coating for your tempura, mix in the Japanese bread crumbs with the flour, egg and water. Dip the fillets into the batter and deep-fry. Drain on paper towels.

Serve with tempura sauce:

Mix together 1/2 cup of chicken stock, 2 tbsps. of light soy sauce, 2 tbsps. of mirin (ordinary cooking wine is ok) and 2 tbsps. of fresh ginger, peeled and grated.

International Cuisine RECIPES
Write a Comment

tip of the day


Good-quality papayas will be fairly large, 1/2 yellow or more and slightly soft when ripe. Avoid product that is too soft or has scars or (...)

Read More

Tip/Trivia of the Day  Archive

Featured Recipe

Turkey And Cranberry Sandwich