Deep fried fish
Fish in tempura dough fried in oilPrint Pin FB X Rate
- 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.