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Recipes for Fried Fish
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Here in my recipes for fried fish we now go to Japanese Tempura.
Use the tempura batter to coat thin strips of fish and vegetables (make them bite sized) and then fry them in batches.
The quantity in this recipe is designed for four people - to be honest, it's so tasty, I could eat it on my own!
If you have a fondue set, you could use it for this dish - see recipe here.
Recipes for Fried Fish - Fondue
Tempura
12 large prawns peeled but tails left on
2 courgettes - sliced into 2" (50cm) sticks
12 button mushrooms
1 onion - cut into rings
12 mangetout
Dipping Sauce
3 tbspns Japanese soy sauce
3 tbspns sweet rice wine or dry sherry
1" (25cm) piece fresh ginger, finely grated
Garnish
peeled and finely grated carrot
Shredded spring onions (scallions)
finely grated ginger
Tempura Batter
2 oz (50g) plain flour
2 oz (50g) cornflour
1 tspn baking powder
1/2 tspn salt
1 beaten egg
7 fl oz (200ml)iced water
1 ice cube
Sift the flour, cornflour, baking powder and salt into a bowl.
Beat the egg and water together and add to the bowl, whisk together and put in the ice cube to keep it cold..
This does not need the long beating of other batters, merely mixing until smooth.
Within these recipes for fried fish, this is the only fish batter recipe that you mustn't let stand before using - make the batter just before you are ready to cook.
Heat your oil to 180C/350F - if there's a smoke haze, then drop a bread cube in - if it rises and browns immediately, then your oil is ready.
Dip the prawns and vegetables into the batter and then put them carefully into the oil.
The prawns will need about 2 minutes and the vegetables 1 minute.
Place them onto a warmed serving plate, garnish, provide each person with a little bowl of dipping sauce and let them tuck in.
There are more recipes for fried fish if you click the Fried Seafood button on the menu bar.
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