Recipe

Whiting tempura

For a new take on deep-fried fish, try this crispy and delicious whiting tempura. Cut into smaller pieces for finger food and serve alongside the dipping sauce, or with a crisp salad as a main meal.

May 31, 2011 2:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Whiting tempura
  • 1 egg
  • 3/4 cup (180ml) iced water
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1/2 cup (75g) cornflour (cornstarch) vegetable oil, for deep-frying
  • 12 whiting fillets (840g)
Dipping sauce
  • 1/4 cup (60ml) japanese soy sauce
  • 2 tablespoon sweet chilli sauce
  • 2 tablespoon room temperature water
  • 1 tablespoon lemon juice
  • 2 green onions (scallions), sliced thinly

Method

Whiting tempura
  • 1
    For the dipping sauce, combine sauces, the room temperature water, juice and onion in small bowl and whisk to combine.
  • 2
    Whisk egg and the iced water in medium bowl; stir in sifted flours all at once. Do not overmix; batter should be lumpy.
  • 3
    Heat oil in large saucepan. Dip fillets, one at a time, in batter; deep-fry, in batches, until browned lightly and just cooked through. Drain on absorbent paper. Serve with dipping sauce.

Notes

If serving whiting tempura as finger food, cut fish fillets into bite-sized pieces before coating in batter. Place fried fish in slow oven to keep warm while cooking remaining batches.

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