Fish tempura
Last Updated on
ingredients
500 g fish 1 nori leaf 1 tbsp tempura flour
Cesto
1 cup ice water 2 cups tempura flour a little oil for frying
progress
1. Cut the fish into smaller pieces and set aside. Trim the nori with scissors. On a plate, mix them with a tablespoon of tempura flour. 2. To prepare the batter, quickly mix the ice water with the tempura flour. The mixture will be a little lumpy. If it is too thick, add more water. Fill a heavy-bottomed frying pan 1/3 full with oil and heat to 180 °C. The oil is ready if you put 1/4 teaspoon of batter in it, and it will keep its shape, hiss and float to the surface. 3. Coat the fish pieces in batches in nori with flour, then in the batter. Fry until golden, then drain on crumpled paper towels. Season with salt. Keep warm in a single layer on a baking sheet in the oven at 120 °C. Serve with tomato.
