Fish/Chicken/Prawn Tempura

STEP I – Marinate

1kg Fish – Thin Biscuits or finger slices
3 tablespoon Worcestershire Sauce
½ Tablespoon Paprika Powder
Salt to taste

  • Mix the Worcestershire sauce, paprika powder and salt.
  • Marinate the fish well with marinate paste.
  • Refrigerate it at least for 30 minutes.

STEP II – Tempura Batter
2 cups all purpose flour
3 cups Water – Chilled
A pinch of Baking Soda
½ Tablespoon Salt
2 No Egg whites
½ teaspoon White pepper powder / crushed

  • Mix all the ingredients.
  • Keep it Rainy.

STEP III – Pre-fry Coating
½ cup all purpose flour
Salt to taste
½ teaspoon white pepper powder

  • Mix all of them.

STEP IV – Tempura Frying

  • Heat the oil in a wok.
  • Take the fish and coat it with pre-fry coating.
  • Afterward dip the coated fish in tempura batter.
  • If large quantity is to be fried; fry the batches until half done and them aside.  At the time of serving, full fry until coating is turned into golden.
  • If it’s a single batch, full fry it.
  • Serve with Mexican Salsa or Tempura sauce.
Fish Preparation for Frying
Fish Preparation for Frying
Fish Preparation for Frying
Fish Preparation for Frying
Fish Preparation for Frying
Fish Preparation for Frying
Fish Preparation for Frying
Fish Preparation for Frying
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