This is my version of making tempura. It gives a very light crunchy texture to the vegetables and the fish.
Ingredients for 2 people as a main dish or 4 as a side dish or starter
- 1 large cauliflower
- 1 green pepper
- 1 red pepper
- 4 fish fillets ( I used 2 tilapia and 2 place)
For the Tempura:
- 1/2 cup of corn flour
- 1/2 cup of self rising flour
- 1 egg
- 1 cup of ice cold sparkling water
- 1 tsp of baking soda
- salt and pepper to taste
- plus extra flour for coating the fish (1-2 tbsp)
- 1 red chilli
- 2 spring onions
- 1-2 garlic cloves
- fresh ginger as sam quantity as the garlic
- juice of 1 lemon
- hand full of flat leaf parsley
- 1/2 cup light soy sauce
- 2-3 tbsp water (optional)
- plus lemon wedges for serving (optional)
Chop up the spring onions, parsley and red chilli as small as you can and put into a little bowl. Grate and the garlic and ginger. Add the juice of one lemon and the soy sauce and mix together. Taste and add more soy sauce or a little water if you don’t like it too strong and salty. Cover and set aside.
Set the oven on 120 C ( so you can keep stuff warm). Cut the cauliflower into bite size chunks and the peppers into long strips. Cut the fish fillets into about four pieces and cover lightly in flour.
Sift the flours into a large bowl and add the other dry ingredients. Whisk in the egg and the ice cold soda water and add a few ice cubes to make sure the batter stays cold.
Heat the oil in either the fryer or frying pan to about 160 C. While the oil is getting ready, get two dishes and line with kitchen paper ready for when the vegetables and fish are cooked.
When the oil is hot enough start frying the vegetables by dipping them quickly into the tempura batter and then into the pan. Don’t overcrowd the pan, do a few at a time. They take about 3-4 minutes. You will notice how they change colour and when they get golden they are ready to come out. Use the one of the dishes with kitchen paper for the ready vegetables. When they are ready put them in the oven to keep warm and crispy.
Next fry the fish (already coated in flour)in the same manner as the the vegetables, only it takes a bit longer- 5-6 minute. When the fish is ready it floats on top and also gets nice golden colour. You can store the ready tempura vegetables and fish for up to 30 minutes in the oven, but they are best eaten fresh.
Serve together with the dipping sauce and lemon wedges. i served mine as a meal with home made chips.
A few tips and tricks:
- You can use different vegetable for the tempura- carrots, courgettes, mushrooms, , broccoli, onions. Prawns are also really good.
- You can use any white fish for this recipe.
- Try and mix the batter right at the last minute and don’t over stir it so it keeps cold and fluffy.
- This batter gives a very light coating.
- Be careful with frying pans, I personally never deep fry unless I use a proper deep fryer.
I hope you enjoy my recipe, please let me know what you think!