Tempura fish nuggets
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
Method
- 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.