FISH AND SEAFOOD TEMPURA
Steps:
- Gather the ingredients.
- Season the seafood with salt and set it aside.
- Lay out a paper towel under a rack to place the fried seafood on.
- Heat the oil to 370 F over medium to medium-high heat in a deep fryer or a deep, heavy pot. If possible, attach the thermometer to the side.
- Mix the baking soda, 1/8 teaspoon of salt, cornstarch, and rice flour or all-purpose flour in a bowl until they are fully incorporated.
- Only when the oil is hot, whisk the egg yolk and the sparkling water together.
- Pour the egg yolk mixture into the bowl of dry ingredients, mixing well. The consistency of the batter should be like melted ice cream.
- Rapidly dip the seafood into the thin batter, shake it off a bit, and drop it into the oil. Do this in batches so the oil temperature does not drop too far. Do not crowd the pot.
- Fry the seafood for 2 to 4 minutes, depending on the size. When you hear the roiling, popping, and sizzling subsiding, remove the seafood immediately.
- Once the seafood is out of the oil, lay it on the rack to drain.
- Check the oil temperature between batches. Fry subsequent batches.
- Serve immediately with dipping sauce and enjoy.
Nutrition Facts : Calories 547 kcal, Carbohydrate 45 g, Cholesterol 185 mg, Fiber 1 g, Protein 31 g, SaturatedFat 3 g, Sodium 2272 mg, Sugar 7 g, Fat 25 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g
TEMPURA BATTER FOR FISH AND VEGETABLES
This batter can be used for fish, shrimp or fresh vegetables such as onion rings, mushrooms, eggplant, sweet potatoes, squash, green beans, asparagus spears or whatever your heart desires.
Provided by Karen From Colorado
Categories Vegetable
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
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
A quick and tasty Japanese inspired snack or main course
Provided by asizs3000
Time 30m
Yield Serves 4
Number Of Ingredients 0
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.
BAJA-STYLE TEMPURA FISH
Batter-fried fish tacos as we know them in the United States originated in the 1930s in Ensenada, Mexico, home to a large Japanese immigrant population who worked in the fishing industry there. Along with their skills as fishermen, the Japanese also brought with them the technique for tempura-deep-frying fish in batter. The Mexicans adapted this technique to make tacos, using young shark, a very inexpensive local catch that held up beautifully when fried. These tacos are best served immediately as fried foods get soggy if left to sit. If you can't find shark, substitute a firm, moist white fish like opah, tilapia, or mahi mahi.
Provided by Mark Miller
Yield makes 10 tacos
Number Of Ingredients 13
Steps:
- To make the marinade, in a large bowl, combine the 1 1/2 cups water, lime juice, garlic, chiles, oregano, and salt. Add the fish strips and let marinate for at least 20 minutes.
- To make the tempura batter, in a separate bowl, whisk together the ice water and mustard. Gently stir in the flour, but don't overmix; a few small lumps are okay. Cover and refrigerate for 30 minutes.
- Drain the shark pieces and pat them dry with a paper towel.
- Have a plate lined with paper towels ready. In a large, heavy-bottomed pot, heat at least 2 to 3 inches of oil over medium heat until it reaches 360°F on a deep-fat thermometer. Remove the batter from the refrigerator and stir once more. Dredge the fish pieces in the batter, a few at a time, to evenly coat. Drop them in the hot fat, 2 pieces at a time, adding 2 more pieces every 30 seconds (fry no more than 4 pieces at a time). Monitor the temperature of the hot oil throughout frying, letting the oil return to proper temperature, if necessary, between batches; to ensure crispness, it must remain a constant 360°F to 380°F. If too low, the fish will be oily; if too hot, the pieces will burn.
- Fry them until crisp, light golden brown, and floating in the oil, about 2 1/2 minutes per batch. With a fine-mesh skimmer, transfer the fish tempura to the paper-towel-lined plate to absorb the excess oil. Repeat with the remaining pieces of fish. During frying, be sure to remove any pieces of floating batter, or they will burn and darken the oil, which will transfer a burned flavor to the tempura. Serve immediately.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the slaw and filling equally between the tortillas and top with salsa and garnish. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some slaw, then filling, top with salsa, fold, and eat right away.
TEMPURA FISH STIR-FRY WITH ASSORTED PEPPERS
A delicious, refreshing alternative to the traditionally dipped Japanese Tempuras. This is Chinese cooking with a twist, incorporating the best of Chinese and Japanese cuisine! Best of all, it's relatively simple to make, and tastes absolutely great as a one pot meal served with jasmine rice, or on it's own, as a low-carb meal!
Provided by Deux Petits Chefs
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Firstly, follow instructions on tempura batter packet.
- Slice the fish fillets into 2 - 4 inch chunks, and coat with tempura batter.
- Heat the oil for deep frying (3 cups) in a shallow pan, and deep fry till golden brown. Set Aside.
- In a wok, put 3 tablespoons of oil in and fry onions for 2 minutes on medium until fragrant.
- Add assorted peppers in and stir-fry on high heat till cooked, or if desired, till slightly charred (for a pleasant, sharper taste.).
- Add in the deep fried fish fillets with the peppers, fry on high heat for 1 minute Cover, and leave to simmer on low heat.
- While fish and peppers are simmering, in a sauce pan, heat 1 teaspoon of oil and heat on medium flame.
- Add 4 tablespoons of abalone sauce and fry for a few seconds. Then, add the cornflour and 4 tablespoon of water together separately into a cup, mix well, add to abalone sauce. Stir gently until mixture is bubbling.
- Pour the abalone sauce seasoning into the simmering wok. Take off heat.
- Mix chopped coriander with the stir-fry dish. Serve immediately.
Nutrition Facts : Calories 1589.6, Fat 175.2, SaturatedFat 22.7, Sodium 6.2, Carbohydrate 9.5, Fiber 2.5, Sugar 4.8, Protein 1.4
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