Tempura Fish Recipes

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TEMPURA BATTER FOR FISH AND VEGETABLES



Tempura Batter for Fish and Vegetables image

This batter can be used for fish, shrimp or fresh vegetables such as onion rings, mushrooms, eggplant, sweet potatoes, squash, green beans, asparagus spears or whatever your heart desires.

Provided by Karen From Colorado

Categories     Vegetable

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 6

1 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup ice water (if you desire a beer batter) or 1 cup beer (if you desire a beer batter)
1 egg yolk
2 egg whites, stiffly beaten

Steps:

  • Stir together flour, cornstarch and salt.
  • Make a well in the center.
  • Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy.
  • Add all at once to dry ingredients.
  • Slowly stir just until moistened; DO NOT over stir,a few lumps should remain.
  • Fold in beaten egg whites.
  • Use batter immediately.
  • Heat oil or shortening to 400°F.
  • Add 1 teaspoon salt.
  • Dip fish, shrimp or vegetables into batter, swirling to coat.
  • Fry a few pieces at a time 2 to 3 minutes or until golden brown.
  • Drain on paper towels.
  • Note: Make sure your vegetables are very very dry so the batter will stick better.

FISH AND SEAFOOD TEMPURA



Fish and Seafood Tempura image

This basic tempura recipe works very well as a batter for fish, shrimp, lobster, or any other seafood. The result is a crispy dish without the grease.

Provided by Hank Shaw

Categories     Lunch     Dinner

Time 35m

Yield 4

Number Of Ingredients 8

1 pound seafood or fish (in chunks; whole shrimp or oysters are perfect)
1 quart vegetable oil
1/8 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup cornstarch
3/4 cup rice flour (or all-purpose flour )
1 large egg yolk
1 cup sparkling water (ice cold)

Steps:

  • Gather the ingredients.
  • Season the seafood with salt and set it aside.
  • Lay out a paper towel under a rack to place the fried seafood on.
  • Heat the oil to 370 F over medium to medium-high heat in a deep fryer or a deep, heavy pot. If possible, attach the thermometer to the side.
  • Mix the baking soda, 1/8 teaspoon of salt, cornstarch, and rice flour or all-purpose flour in a bowl until they are fully incorporated.
  • Only when the oil is hot, whisk the egg yolk and the sparkling water together.
  • Pour the egg yolk mixture into the bowl of dry ingredients, mixing well. The consistency of the batter should be like melted ice cream.
  • Rapidly dip the seafood into the thin batter, shake it off a bit, and drop it into the oil. Do this in batches so the oil temperature does not drop too far. Do not crowd the pot.
  • Fry the seafood for 2 to 4 minutes, depending on the size. When you hear the roiling, popping, and sizzling subsiding, remove the seafood immediately.
  • Once the seafood is out of the oil, lay it on the rack to drain.
  • Check the oil temperature between batches. Fry subsequent batches.
  • Serve immediately with dipping sauce and enjoy.

Nutrition Facts : Calories 547 kcal, Carbohydrate 45 g, Cholesterol 185 mg, Fiber 1 g, Protein 31 g, SaturatedFat 3 g, Sodium 2272 mg, Sugar 7 g, Fat 25 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g

BLACK SQUID INK TEMPURA FISH AND CHIPS



Black Squid Ink Tempura Fish and Chips image

The fish and chips was inspired by a dish I do at Scopa, my restaurant in Venice. Using the squid ink in the batter creates a double flavor of the sea.

Provided by Antonia Lofaso

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup rice flour
1 tablespoon baking powder
1 tablespoon kosher salt
6 tablespoons squid ink
Soda water, as needed
1 cup mayonnaise, such as Hellmann's
2 tablespoons chopped cornichons
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh tarragon
Juice of 1/2 lemon
8 cups peanut oil
4 black radishes, sliced 1/8 inch thick on a mandoline
Kosher salt
Four 4-ounce pieces ling cod
Chopped chives and fresh dill, for garnish

Steps:

  • For the tempura batter: Mix together the all-purpose flour cornstarch rice flour, baking powder and salt in a bowl. Mix in the squid ink and add soda water to the desired consistency.
  • For the tartar sauce: Mix together the mayonnaise, cornichons, chives, dill, tarragon and lemon juice in a bowl.
  • For the fish and chips: Heat the peanut oil in a fryer or large heavy-bottomed saucepan to 325 degrees F.
  • Fry the black radish slices, turning them with a slotted spoon, until crisp, about 4 minutes. Remove to a paper towel and season with salt.
  • Bring the peanut oil up to 350 degrees F.
  • In batches, dip the cod into the tempura batter. Add to the hot oil and fry, flipping occasionally with a slotted spoon, until the fish is cooked through and the batter is crisp, about 6 minutes. Remove, drain on a towel and season with salt.
  • Serve with the tartar sauce and black radish chips on a large platter. Garnish the platter with chopped chives and fresh dill.

BAJA-STYLE TEMPURA FISH



Baja-Style Tempura Fish image

Batter-fried fish tacos as we know them in the United States originated in the 1930s in Ensenada, Mexico, home to a large Japanese immigrant population who worked in the fishing industry there. Along with their skills as fishermen, the Japanese also brought with them the technique for tempura-deep-frying fish in batter. The Mexicans adapted this technique to make tacos, using young shark, a very inexpensive local catch that held up beautifully when fried. These tacos are best served immediately as fried foods get soggy if left to sit. If you can't find shark, substitute a firm, moist white fish like opah, tilapia, or mahi mahi.

Provided by Mark Miller

Yield makes 10 tacos

Number Of Ingredients 13

1 1/2 cups water
1/2 cup fresh lime juice
10 cloves garlic, sliced
2 serrano chiles, stemmed and sliced
2 teaspoons dried Mexican oregano, ground (page 161)
1 tablespoon fine sea salt
2 pounds young shark fillet, cut into 4 by 3/4-inch strips (see headnote)
3/4 cup plus 1 tablespoon ice water
2 1/2 teaspoons yellow mustard (optional)
1 cup bleached all-purpose flour
Vegetable oil, for deep-frying
10 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Baja Cabbage Slaw (page 145), lime wedges, and pickled jalapeño rings

Steps:

  • To make the marinade, in a large bowl, combine the 1 1/2 cups water, lime juice, garlic, chiles, oregano, and salt. Add the fish strips and let marinate for at least 20 minutes.
  • To make the tempura batter, in a separate bowl, whisk together the ice water and mustard. Gently stir in the flour, but don't overmix; a few small lumps are okay. Cover and refrigerate for 30 minutes.
  • Drain the shark pieces and pat them dry with a paper towel.
  • Have a plate lined with paper towels ready. In a large, heavy-bottomed pot, heat at least 2 to 3 inches of oil over medium heat until it reaches 360°F on a deep-fat thermometer. Remove the batter from the refrigerator and stir once more. Dredge the fish pieces in the batter, a few at a time, to evenly coat. Drop them in the hot fat, 2 pieces at a time, adding 2 more pieces every 30 seconds (fry no more than 4 pieces at a time). Monitor the temperature of the hot oil throughout frying, letting the oil return to proper temperature, if necessary, between batches; to ensure crispness, it must remain a constant 360°F to 380°F. If too low, the fish will be oily; if too hot, the pieces will burn.
  • Fry them until crisp, light golden brown, and floating in the oil, about 2 1/2 minutes per batch. With a fine-mesh skimmer, transfer the fish tempura to the paper-towel-lined plate to absorb the excess oil. Repeat with the remaining pieces of fish. During frying, be sure to remove any pieces of floating batter, or they will burn and darken the oil, which will transfer a burned flavor to the tempura. Serve immediately.
  • To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the slaw and filling equally between the tortillas and top with salsa and garnish. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some slaw, then filling, top with salsa, fold, and eat right away.

TEMPURA FISH



TEMPURA FISH image

Categories     Fish     Fry

Yield 4 fish servings or 2 fish and onion rihg servings

Number Of Ingredients 7

1/2 cup all-purpose flour
1/2 cup corn starch or rice flour
1 1/2 tsp. baking powder
1 egg white, whipped
3/4 can cold lemon-lime soda or club soda
4 large fish fillets or 2 fillets and 1 med. onion
vegetable oil for deep frying

Steps:

  • Preheat oven to 200 degrees F. Cut the fish fillets into 3/4 inch wide strips; return to refrigerator. Slice the onion, if using, and separate into rings. In a wide bowl, whisk together dry ingredients. In another bowl, beat egg white until it forms soft peaks. Mix the soda into the dry ingredients. Fold in the egg white. Refrigerate. Heat the oil to 360 degrees F. Remove batter and fish from the refrigerator. Dip a few pieces of fish into batter, let excess drip off & put into hot oil. Cook until crisp and browned. Drain on paper towels. Keep warm in preheated oven. If making onion rings also, batter and cook them until crisp.

TEMPURA BATTER



Tempura Batter image

I found this recipe on a cornstarch box in 1982 and what a great recipe. It is not only easy, but saves money not having to buy it ready made. I use it for cut up vegetables, fish and onion rings.

Provided by pressurecooker

Categories     Healthy

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

3/4 cup cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1 egg, slightly beaten

Steps:

  • In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.
  • This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.

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