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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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. 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.
  2. Cut the fish into approx. 6cm pieces. Season them with salt and pepper.
  3. Preheat the oil in a pan or in deep-fryer to 180°C.
  4. Pour the water or crushed iced and sparkling water into a bowl. Add the egg or mayo, if used.
  5. Add the flour and cornflour gradually, while mixing constantly with a wooden spoon. Don’t whisk or overmix it!
  6. Test the oil with a drop of batter - if it sizzles and floats, it’s ready.
  7. Coat the fish pieces first in some cornflour, then dip them in the batter.
  8. Carefully put them in the oil and fry until crispy and light gold.
  9. Place them on a plate, lined with paper kitchen towel.
  10. Serve immediately with dips or sauces.