How to Make Hamachi Fish Tempura That's Crispy and Delicious
Are you a seafood lover who wants to try something new? If so, you're in luck! In this post, we'll teach you how to make crispy and delicious hamachi fish tempura.
Ingredients:
- 4-6 ounces of hamachi fish, cut into bite-sized pieces
- 1 cup of all-purpose flour
- 1 cup of cornstarch
- 1 egg
- 1 cup of ice-cold water
- Salt and pepper to taste
- Oil for frying
- Dipping sauce (soy sauce, rice vinegar, and ginger)
Instructions:
- In a mixing bowl, combine the flour, cornstarch, salt, and pepper. Mix well.
- In a separate bowl, beat the egg and add ice-cold water. Mix well.
- Add the wet ingredients to the dry ingredients and mix until just combined. Don't overmix!
- Heat the oil in a deep frying pan or a wok over medium-high heat.
- Dip each piece of hamachi fish into the batter, making sure it's coated well.
- Gently place the fish into the hot oil and fry until golden brown, about 2-3 minutes.
- Remove the fish from the oil with a slotted spoon and place on a plate lined with paper towels to drain the excess oil.
- Serve hot with the dipping sauce.
FAQs:
Q: Can I use other types of fish for tempura?
A: Yes, you can use any type of fish for tempura. Just make sure the pieces are small and bite-sized.
Q: Can I use a different type of oil for frying?
A: Yes, you can use any type of oil that has a high smoke point, such as vegetable oil, canola oil, or peanut oil.
Q: Can I make the batter in advance?
A: No, it's best to make the batter just before you're ready to fry the fish. If you make it in advance, the batter may become too thick.
Conclusion:
Congratulations! You've just learned how to make delicious and crispy hamachi fish tempura. With this simple recipe, you can enjoy a new and exciting seafood dish in the comfort of your own home. Don't forget to serve it with the dipping sauce to enhance the flavor. We hope you enjoy this recipe and happy cooking!