Tempura Battered Fish And Chips Recipes

TEMPURA BATTERED FISH AND CHIPS

Steps:

• Put the fish in the batter and fry until cooked. Chop chips and then fry twice until crispy.
• Mix all remaining ingredients to make spicy tartare sauce
• Plate up and you have a horrible meal in front of you

TEMPURA BATTER

Steps:

• In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.
• This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.

BLACK SQUID INK TEMPURA FISH AND CHIPS

Steps:

• For the tempura batter: Mix together the all-purpose flour cornstarch rice flour, baking powder and salt in a bowl. Mix in the squid ink and add soda water to the desired consistency.
• For the tartar sauce: Mix together the mayonnaise, cornichons, chives, dill, tarragon and lemon juice in a bowl.
• For the fish and chips: Heat the peanut oil in a fryer or large heavy-bottomed saucepan to 325 degrees F.
• Fry the black radish slices, turning them with a slotted spoon, until crisp, about 4 minutes. Remove to a paper towel and season with salt.
• Bring the peanut oil up to 350 degrees F.
• In batches, dip the cod into the tempura batter. Add to the hot oil and fry, flipping occasionally with a slotted spoon, until the fish is cooked through and the batter is crisp, about 6 minutes. Remove, drain on a towel and season with salt.
• Serve with the tartar sauce and black radish chips on a large platter. Garnish the platter with chopped chives and fresh dill.

TEMPURA BATTER

Steps:

• Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed.

TEMPURA BATTER FOR FISH AND VEGETABLES

Steps:

• Stir together flour, cornstarch and salt.
• Make a well in the center.
• Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy.
• Add all at once to dry ingredients.
• Slowly stir just until moistened; DO NOT over stir,a few lumps should remain.
• Fold in beaten egg whites.
• Use batter immediately.
• Heat oil or shortening to 400°F.
• Add 1 teaspoon salt.
• Dip fish, shrimp or vegetables into batter, swirling to coat.
• Fry a few pieces at a time 2 to 3 minutes or until golden brown.
• Drain on paper towels.
• Note: Make sure your vegetables are very very dry so the batter will stick better.

MIXED FISH AND VEG TEMPURA

Steps:

• Slice / cut the fish into equally sized bite-size chunks and add the dry seasoning for the fish. Place in the fridge.
• Slice the vegetables, add black pepper and cumin if you like and stir.
• Heat the oil in a large wok, test the oil with a piece of onion.
• For the batter mix the dry ingredients and the wet ingredients separately then add together and whisk.
• Remove fish from the fridge and dip into the batter, shake off the excess and plunge carefully into the oil. Fry for 2 minutes until golden brown. Do not crowd the wok.
• Continue with the batch of fish and vegetables apart from the spring onion. Keep cooked fish and veg warm in the oven.
• Finally when all fish and veg has been cooked add the spring onion to the oil and fry until crisp. Drain well, add tempura fish and veg to a large bowl, add salt and crisp spring onions and stir.
• Plate and serve.