Fish batter recipe
So you've come looking for a fish batter recipe but I'll show you what I like to do with it... and that's fish tempura!
Tempura is a classic Japanese dish where you dip vegetable, fish or shrimp into a batter and then you deep fry it. It's important to use oils that can reach higher temperatures like vegetable oil or corn oil. Olive oil is not appropriate here because it will either evaporate too quickly or create dangerous splashes of hot oil.
It's best not to deep fry for very long so the fish batter mix don't burn. It's important that your fish is cut into smaller pieces so it gets cooked faster when you're deep frying.
Have fun with this fish batter recipe. Remember that you can use this recipe with other seafood (shrimp, squid, scallops, crabs) or vegetables (potato, eggplant, carrot).
By Hai Nguyen
Total time: 45 min
Ingredients (2 servings):
Frozen fillet (~400g)
1 cup all purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon paprika (optional)
Part 1 (45 min)
Defrost the fish in the microwave (1). To make the batter, add flour, egg, cornstarch, baking soda, baking powder, salt, paprika (optional) in a large bowl (2). Mix but don't over-mix (leave some clumps) (3). Once the fish is done defrosting, drop them in a strainer to drain all the water in the sink (4). Depending on the size of your fillet, you might want to slice them in half so it cooks faster. Coat the fish by dipping them into the flour mixture (5). Fill a medium sized pot with about 1/4 full of corn oil and set it to medium-high heat. Wait about 5 min for the oil to get hot. With a pair of tongs, fry the fillet in the hot oil until brown (6). It usually takes 3 to 5 min in the oil for them to brown.
Serve with soy sauce or your favorite sauce! You could also eat this with a side dish of white steamed rice.
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