There’s something utterly delightful about digging into a perfectly crispy fish tempura batter . The combination of crunchy outer layers and tender fish within is simply irresistible and transports me right back to the bustling Manhattan food stalls. This recipe delivers that restaurant-quality experience right in your own kitchen, and trust me, it’s easier than you might think!
If you enjoy this, you might want to check out the crescent roll breakfast recipes for another delicious delight.
Why you’ll love this recipe
- Ease of preparation : Just a few ingredients and your trusty whisk are all you need.
- Quick cooking time : Frying takes just minutes.
- Amazing texture : Light, crispy exterior with perfectly cooked fish inside.
- Versatile : Use your favorite white fish fillets.
- Family-friendly : A definite crowd-pleaser.
- Restaurant-quality at home : No need to dine out for fantastic tempura!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 large egg, cold
- 1 1/4 cups ice-cold sparkling water
- 1 1/2 pounds firm white fish fillets (such as cod, halibut, or tilapia), cut into 2-inch pieces
- 1/2 cup additional flour for dredging
- Vegetable oil for frying (about 4 cups)
Step-by-step instructions
- Pour about 3 inches of vegetable oil into a heavy-bottomed pot and heat over medium-high heat until it reaches 375°F.
- Pat the fish pieces completely dry with paper towels. Set up a dredging station with the additional flour in a shallow dish and place a wire rack over a baking sheet for draining the fried tempura.
- In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and white pepper. Make a well in the center and crack in the cold egg.
- Pour the ice-cold sparkling water directly over the egg and stir the mixture with chopsticks or a fork for 10-15 strokes until lumpy and thin with visible streaks of flour.
- Lightly dredge each piece of fish in the reserved flour, shaking off excess. Dip the floured fish into the tempura batter, letting excess drip for about 3 seconds.
- For extra-crispy results, double-dip the fish in the batter after it sets for about 15 seconds. Work in small batches of 4-5 pieces.
- Once the oil is at 375°F, carefully lower the first batch of battered fish into the hot oil and fry for 2-3 minutes, turning occasionally until pale golden and crispy.
- Transfer the fried fish directly to the wire rack for draining instead of paper towels. Let rest for 30-60 seconds before serving immediately with your favorite dipping sauce.
Recipe tips & variations
- Tip : Always ensure your batter is ice-cold to achieve the best crispy fish tempura batter .
- Variation : Switch up the white fish for shrimp for a different taste.
- Ever thought about adding a sprinkle of sesame seeds for extra flavor? It’s a game-changer!
- Be mindful not to overcrowd the pot to maintain a steady oil temperature.
- Question : Tried pairing it with homemade tartar sauce yet?
Storage & reheating
- Store : Keep any leftovers in an airtight container in the fridge for up to 2 days.
- Reheating : To maintain that perfect crunch, reheat in the oven at 350°F for about 10 minutes.
- Flavor development : The flavors remain fresh, hold off on reheating in the microwave to avoid sogginess.
FAQs
Can I use plain water instead of sparkling water?
Plain water can be used, but the sparkling version gives a lighter, airier texture. It’s a small secret for that extra crunch.
What type of oil is best for frying?
I recommend using vegetable or canola oil for its neutral flavor and high smoke point.
What’s the best way to keep tempura crispy after frying?
Placing it on a wire rack instead of paper towels helps prevent steaming and retains crispness.
Can tempura batter be made in advance?
For the best results, it should be mixed right before frying to keep it cold and lumpy.
Recipes you may like
- Breakfast potatoes recipe easy crispy
- Breakfast pizza recipe easy cheesy
- Crescent roll breakfast recipes
Crispy Fish Tempura Batter
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option
Description
Discover the secret to a perfectly crispy fish tempura batter that delivers restaurant-quality results at home.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 large egg, cold
- 1 1/4 cups ice-cold sparkling water
- 1 1/2 pounds firm white fish fillets (such as cod, halibut, or tilapia), cut into 2-inch pieces
- 1/2 cup additional flour for dredging
- Vegetable oil for frying (about 4 cups)
Instructions
- Pour about 3 inches of vegetable oil into a heavy-bottomed pot and heat over medium-high heat until it reaches 375°F.
- Pat the fish pieces completely dry with paper towels. Set up a dredging station with the additional flour in a shallow dish and place a wire rack over a baking sheet for draining the fried tempura.
- In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and white pepper. Make a well in the center and crack in the cold egg.
- Pour the ice-cold sparkling water directly over the egg and stir the mixture with chopsticks or a fork for 10-15 strokes until lumpy and thin with visible streaks of flour.
- Lightly dredge each piece of fish in the reserved flour, shaking off excess. Dip the floured fish into the tempura batter, letting excess drip for about 3 seconds.
- For extra-crispy results, double-dip the fish in the batter after it sets for about 15 seconds. Work in small batches of 4-5 pieces.
- Once the oil is at 375°F, carefully lower the first batch of battered fish into the hot oil and fry for 2-3 minutes, turning occasionally until pale golden and crispy.
- Transfer the fried fish directly to the wire rack for draining instead of paper towels. Let rest for 30-60 seconds before serving immediately with your favorite dipping sauce.
Notes
- Always ensure your batter is ice-cold to achieve the best crispy fish tempura batter.
- Switch up the white fish for shrimp for a different taste.
- Consider adding a sprinkle of sesame seeds for extra flavor.
- Be mindful not to overcrowd the pot to maintain a steady oil temperature.
- Pair with homemade tartar sauce for added delight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 0g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg