How to make Tempura - Sea bream tempura recipe - 鯛の天ぷら

tempura batter mix

🥗Healthier: homemade tempura batter

💰Cheaper: flour + cornstarch + baking powder

Homemade batter can reduce costs while maintaining texture.

sea bream

🥗Healthier: cod

💰Cheaper: tilapia

Cod is lower in calories, while tilapia is more budget-friendly.

Remove the skin from the sea bream fillet and cut it into bite-sized pieces.

In a bowl, combine ice cold water and 1 egg, then beat together.

Gradually add tempura flour to the egg mixture while stirring gently with chopsticks or a fork to avoid overmixing.

Check the consistency of the batter; it should coat your finger without being too thin.

Lightly coat the sea bream pieces with tempura flour before dipping them into the batter.

Heat vegetable oil on medium heat and check the temperature with a small amount of batter; it should sink and then rise to the top.

Dip the fish into the batter, ensuring not to overload it, and carefully place it in the hot oil.

Fry until golden brown and crispy, then remove and drain excess oil.

Plate the tempura and garnish with Japanese saen noodles and a pink chili sauce for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens