Deep fried fish


Deep fried fish

Fish in tempura dough fried in oil
3 from 1 vote
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Gang: Main course, Side dish
Cuisine: Japanese
Keyword: fish, Fish and Chips
Totale Tijd: 1 hour 15 minutes
Porties: 4
Calorieën: 550kcal


  • 4 Tablespoons flower
  • 2 Tablespoons corn starch (cornstarch)
  • 25 Cl Blond beer
  • 2 Tablespoons oil
  • salt and pepper
  • lemon juice
  • 6 flat firm white fish (doesn't have to be an expensive one)
  • Tartare
  • 2 Egg yolks



  • If frozen fish is used, let it thaw


  • Take a large bowl and put the flour and cornstarch in
  • Separate the eggs and add the egg yolk to the flour/cornstarch
  • Add 2/3 of the beer
  • After that, stir gently vigorously until you have a homogeneous mass.
  • Add the rest of the beer until you have the right thickness. The dough may be free-flowing.
  • Let the tempura dough rest for 15 minutes


  • Cut the (almost) thawed fish fillets diagonally into strings of at least 1 centimetre. Because you cut diagonally, you can make "longer" strings.
  • Place the cut fish on paper towels in such a way that the excess moisture is absorbed.
  • Drizzle with lemon and season the fish with salt and pepper


  • A few baktes 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
  • Remove the fish from the tempura dough 1 by 1, make sure that the excess dough falls off and carefully place it in the oil
  • Leave each serving min. Fry for 3-5 minutes.
  • Place the fried fish on paper towels for a minute so that excess fat is absorbed.
  • Place the fried fish in a dish and sit in the oven.
  • Start on the next bake.


  • Spread the fried fish on a plate
  • Drizzle with sea salt
  • Choose your favorite dipping sauce, here I choose tartare
  • If you serve this as a main course, you can supplement this dish with (spinach) puree or fries.


Calories: 550kcal

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