Whiting Tempura

11 ingredients
3 steps

Ingredients

  • None None FOR THE DIPPING SAUCE
  • 1/4 cup Japanese soy sauce
  • 2 tbsp sweet chili sauce
  • 1 tbsp lemon juice
  • 2 None green onions, thinly sliced
  • None None FOR THE WHITING TEMPURA
  • 1 None egg
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • None None Vegetable oil, for deep-frying
  • 12 None whiting fillets (about 2 lbs)

Directions

  1. 1
    For the dipping sauce, combine the sauces, 2 tbsp water, lemon juice and onion in a small bowl and whisk to combine.
  2. 2
    For the tempura, whisk the egg and 3/4 cup iced water in a large bowl. Stir in the combined sifted flour and cornstarch. Do not overmix; the batter should be lumpy.
  3. 3
    Fill a large saucepan one-third full with vegetable oil; heat to 350°C (or until a cube of bread turns golden in 10 seconds). Dip the fillets, one at a time, in the batter and deep-fry, in batches, until lightly browned and just cooked through. Drain on paper towels. Serve with dipping sauce.

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