Sea bass fried in tempura recipe

Total: 40 min Diners: 3

Although wild sea bass is a luxury fish, fortunately in Spain we can find high quality farmed sea bass at very tight prices with which we can prepare recipes like this one.

This fried sea bass is certainly not just any fried sea bass. For starters, the tempura-style batter – or rather a gabardine with its beer included – is tremendously crispy and not at all invasive, very thin but at the same time consistent enough to get the fish inside very juicy; a fundamental key in any fried fish.

Here we add the plus of presenting the whole sea bass, almost as they do in the Neotaberna de Santerra (Madrid), so you can take advantage of a fish “portion” that I advise you to be of the best possible quality so that it has much flavor and better texture, I bet a lot for local fishing and also for the breeding in semi-freedom, it gives us quality fish, free of anisakis and always regular.

If you do not dare to separate the loins yourselves and that the spine is attached to the head, ask your fishmonger and he will be happy to do it, that will make it much easier for you. To accompany, nothing easier than a good tartar sauce but we could make any sauce that everyone likes.

Nutritional properties of sea bass

According to the Spanish Nutrition Foundation “Sea bass is, along with cod, whiting, perch and skate, one of the leanest white fish, since it barely provides 1.3 g of fat per 100 g of meat. To this is added its high protein content of high biological value, as well as vitamins and minerals.

Its meat is an interesting contribution of omega-3 fatty acids, as well as being a source of minerals such as phosphorus, selenium and potassium.

Among the vitamins, special mention should be made of the B group (B12 and niacin), these vitamins contribute to normal energy metabolism, whose content in sea bass is higher than in other fish. Vitamin B12 is present in an amount equivalent to, and even higher than that of meat, eggs and cheese, all foods of animal origin and natural source of this nutrient.”

How to make a perfect fried sea bass

6 pictures

Tempura fried sea bass, step-by-step recipe with photos

Clara Villalón

Ingredients

Whole sea bass

Ingredients

./h3> Whole sea bass, 800 g approx Wheat flour, 100 g Chickpea flour, 50 g Salt, c/s Olive oil for frying, abundant

.For the batter

Beer, 330 ml Flour, 210 g Dry baker’s yeast, 3 g Egg, 1 pc Salt, 6 g

For the tartar sauce:

Mahonnaise (if homemade, the better), 350 g Sugar, 7 g Lemon juice, 10 g Dijon mustard, 10 g Shallot, 4 u (80 g) Dried dill, 1 tsp Pickled gherkins, 40 g Salt, c/s Capers, 40 g Chopped parsley, 10 g

Step 1

We make the batter batter dough first thing first as it will need to ferment. To do this mix all the ingredients in a bowl and integrate well with a few rods. It is very important that it is a homogeneous mixture and that there are no lumps. Cover with a film and leave to ferment at room temperature until it doubles in volume, approximately one hour in a warm place. We could hold the fermentation in the refrigerator for up to 12 hours.

Step 2

Prepare the tartar sauce. To do this chop the shallot, gherkins and capers very finely and mix the rest of the ingredients. Set aside in the refrigerator.

Step 3

The important and complicated part is to cut the sea bass loins into bite-sized pieces. You have to treat the fish with care trying not to tear it, a sharp knife and a single cut always, keeping the skin but making sure it is flaked.

Step 4

The bone and the head (they should be together in one piece) are dredged in wheat flour mixed with chickpea flour and fried whole. To do this we will have to have a large frying pan in which it fits, with plenty of very hot oil. Inside the oil try to give it an oval shape so that it serves as a plate after “container” for the sea bass cubes. The spine can be eaten whole, pinching, as well as the head, making it a much more fun dish.

Step 5

Once the tempura has fermented, pass the pieces of sea bass, previously salted, through the tempura one by one and fry directly in plenty of very hot oil. Turn the pieces so that they brown evenly. Remove to a plate with kitchen paper to absorb excess fat.

Step 6

Place the sea bass bone at the base of the dish. If it does not hold, break the ear and make a base. On it the pieces of sea bass and in a separate glass bowl, the tartar sauce.