Fish Tempura
This light and crisp coating fries to a golden brown and surrounds the fish in a golden coating of crunch and goodness. Serve with soy sauce or tartar sauce for a delicious meal.
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 1 hour 16 minutes
Servings 4 people
Ingredients
- 1 cup all purpose flour sifted you can season to your taste
- 1/4 tsp. Kosher salt
- 2 large eggs, separated not at room temperature
- 1/2 cup seltzer water or tap water this must be ice cold
- 1/2-3/4 cup vegetable or canola oil not olive oil
- 4 6 oz slices of halibut, pat dry
Instructions
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Have all of your batter ingredients ready. Note that this recipe calls for ice cold water and that the eggs should be kept cold in the refrigerator until ready to use. You have to work fast on this part of the recipe.
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Mix flour, salt and egg yolks together. Gradually add water. Do not over work the batter when mixing. Batter should be smooth. Let stand for 1 hour.
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After 1 hour, put oil into a heavy frying pan. If using a thermometer, heat to 350 degrees. Whisk egg whites to stiff peaks or use electric mixer to beat them to stiff peaks and fold into batter. Dip fish into batter and let excess batter drip off. Fry fish pieces for about 2-3 minutes on each side. Check to make sure fish is completely fried. Remove with a slotted spoon and drain on paper towels.
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Serve immediately with soy sauce or tartar sauce.