Servings: 4
Calories: 550kcal
Ingredients
- 4 tbsp flower
- 2 tbsp cornstarch (cornstarch)
- 25 cl blond beer
- 2 tbsp oil
- salt and pepper
- lemon juice
- 6 flat firm white fish ((doesn’t have to be an expensive one))
- Tartare
- 2 egg yolks
Instructions
Preparation
- If fish from the freezer is used let it thaw
Tempura
- Take a large bowl and put in the flour and cornstarch
- Separate the eggs and add the yolks to the flour/cornstarch
- Add 2/3 of the beer
- Stir gently then firmly until you have a homogeneous mass.
- If necessary, add the rest of the beer until you get the right thickness. The dough may be quite runny.
- Let the tempura dough rest for 15 minutes
Fish
- Cut the (almost) thawed fish fillets diagonally into strips of at least 1 centimeter. Because you cut diagonally, you can make “longer” strands.
- Place the cut fish on paper towels in such a way as to absorb excess moisture.
- Drizzle with lemon and season fish with salt and pepper
Bake
- A few bakes to go? Then preheat the oven to 120°.
- Heat the oil in a deep (wok) pan to around 170°
- Dip a portion of fish in the tempura dough
- 1 by 1, remove the fish from the tempura dough, making sure the excess dough falls off and carefully place them in the oil
- Leave each serving min. Fry for 3-5 minutes.
- Place the fried fish on kitchen paper for a minute such that excess fat is absorbed.
- Place the fried fish in a dish and sit in the oven.
- Begin the next bake.
Serve
- Scatter the fried fish on a plate
- Sprinkle with sea salt
- Choose your favorite dipping sauce, here I choose tartare
- If you serve this as a main course then top this dish with (spinach) mashed potatoes or French fries.
Voedingswaarden
Calories: 550kcal