Name: Whiting tempura
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

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.

Ingredients

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

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.

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.
Note

Woman's Weekly Food

Ingredients

Method

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