Name: Tempura fish nuggets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 white fish fillets (cod or haddock); For the tempura batter:; 70g plain flour; 30g cornflour; 1 pinch of salt; 50 ml cold sparkling water; 100 ml ice cold water; 1 egg or 1 Tbsp mayo, optional

Tempura fish nuggets

16 Jun 2023

by Dinna

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Background

Tempura is Japanese coating, used for vegetables and seafood. The secret of the perfect tempura is to have extremely cold batter and very hot oil - this will result in crispy light coating. You can use ice cold water or handful of crushed ice. For these tempura fish nuggets I used a thicker coating, so the batter is a bit thicken than usual. Just add more ice or cold water if you want a lighter version. They are perfect party nibbles or make lovely appetizers at a dinner party.

Ingredients

2 white fish fillets (cod or haddock)
For the tempura batter:
70g plain flour
30g cornflour
1 pinch of salt
50 ml cold sparkling water
100 ml ice cold water
1 egg or 1 Tbsp mayo, optional

Instructions

Sift the flours and salt into a bowl and put this in the fridge for 30 minutes. Make sure the water and sparkling water are very cold too.
Cut the fish into approx. 6cm pieces. Season them with salt and pepper.
Preheat the oil in a pan or in deep-fryer to 180°C.
Pour the water or crushed iced and sparkling water into a bowl. Add the egg or mayo, if used.
Add the flour and cornflour gradually, while mixing constantly with a wooden spoon. Don’t whisk or overmix it!
Test the oil with a drop of batter - if it sizzles and floats, it’s ready.
Coat the fish pieces first in some cornflour, then dip them in the batter.
Carefully put them in the oil and fry until crispy and light gold.
Place them on a plate, lined with paper kitchen towel.
Serve immediately with dips or sauces.