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Shallow Fried Fish Tempura With Two Sauces

  Soy sauce 3 Tablespoon (Reduced Sodium/Regular)
  Cider vinegar 2 Tablespoon
  Sesame oil 1 1⁄2 Teaspoon (Oriental)
  Red pepper flakes 1⁄8 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Ginger slices 2 (1/4 Inch Thick, Unpeeled)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Plain yogurt 1⁄4 Cup (4 tbs)
  Pickle relish 3 Tablespoon (Drained)
  White fish fillet 1 Pound (Such As Scrod)
  Cornstarch 3 Cup (48 tbs)
  Flour 2 Tablespoon
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 1
  Water 2 Tablespoon
  Vegetable oil 1 Cup (16 tbs)

1 In a small bowl, combine the soy sauce, vinegar, sesame oil, red pepper flakes and 1/8 teaspoon of the black pepper. Mince the ginger and add it to the bowl. Set the ginger-soy sauce aside.
2 In another small bowl, combine the mayonnaise, yogurt, pickle relish and 1/8 teaspoon of the black pepper. Refrigerate the tartar sauce until serving time.
3 Cut the fish into 1 1/2-inch chunks.
4 In a medium bowl, combine the cornstarch, flour, baking powder, salt and the remaining 1/4 teaspoon black pepper. In a small bowl, beat the egg with the water. Stir the egg mixture into the dry ingredients and beat to blend.
5 In a small saucepan, warm the oil until hot but not smoking (375° on a deep-fat thermometer).
6 Meanwhile, dip the fish in the batter. When the oil is hot, add the fish in batches, without crowding, and cook until golden brown, about 3 minutes, turning the fish over once or twice as it cooks. Remove the fish chunks with a slotted spoon and drain them on paper towels. Keep the fish warm in a low oven while you cook the remaining batches.

Recipe Summary

Difficulty Level: 
Main Dish

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Shallow Fried Fish Tempura With Two Sauces Recipe