How to Make Hamachi Fish Tempura That’s Crispy and Delicious: Step-by-Step Guide

by Oleg Nikitenko November 12, 2024

Hamachi Fish Tempura Recipe

Hamachi, also known as Japanese yellowtail, is a premium fish known for its buttery texture and delicate flavor. Making Hamachi tempura offers a fresh take on this classic fish, combining its natural richness with a light, crispy batter that’s perfect for any occasion. With the right technique and ingredients, you can make Hamachi fish tempura at home that rivals the quality of your favorite Japanese restaurant.

In this guide, we’ll walk you through every step, from preparing the batter to achieving that perfect, golden-brown crust. And for more seafood recipes, check out our YouTube Channel for video guides and tips.

Why Hamachi Is Perfect for Tempura

Hamachi is an excellent fish for tempura due to its rich, slightly fatty texture, which remains tender and juicy even after frying. Unlike leaner fish, which can dry out in the frying process, Hamachi holds its texture and flavor, creating a satisfying bite that pairs beautifully with the light tempura batter. Additionally, Hamachi is rich in omega-3 fatty acids and essential nutrients, making it a healthful choice for any meal.

Chef Nobu Matsuhisa states, "The smooth, buttery texture of Hamachi makes it ideal for tempura, as it contrasts beautifully with the crispy exterior."

Ingredients for Hamachi Fish Tempura

To make delicious Hamachi tempura, you’ll need high-quality ingredients and a few simple steps to achieve the perfect balance of flavor and texture.

For the Tempura Batter:

1 cup all-purpose flour (keep cold)
1 cup ice-cold sparkling water or ice-cold soda water
1 egg yolk (optional for extra richness)
Pinch of salt

For the Hamachi:

1 lb Hamachi fillet, cut into 1-inch thick pieces
Salt and pepper, to taste
Vegetable oil for frying

For Serving:

Soy sauce or tempura dipping sauce
Lemon wedges
Grated daikon radish (optional)

For premium Hamachi, visit:

Step-by-Step Recipe for Crispy Hamachi Fish Tempura

Follow these detailed steps to create Hamachi tempura that’s light, crispy, and packed with flavor.

Step 1: Prepare the Hamachi

Cut and Season the Fish: Pat the Hamachi fillet dry with paper towels and cut it into 1-inch pieces. Season each piece lightly with salt and pepper to enhance its natural flavor.
Chill the Fish: Place the seasoned Hamachi in the refrigerator while you prepare the batter. Keeping the fish cold helps the batter adhere better and fry evenly.

Pro Tip: For an extra layer of flavor, try a light dusting of rice flour on the fish before dipping it in the batter.

Step 2: Prepare the Tempura Batter

Keep Ingredients Cold: Cold batter is essential for light, airy tempura. Keep your flour in the freezer for 10–15 minutes before mixing, and use ice-cold sparkling water or soda water to enhance the crispiness.
Mix the Batter Gently: In a mixing bowl, combine the flour, egg yolk (if using), and ice-cold water. Stir lightly with chopsticks or a fork, just enough to combine. A few lumps are okay—overmixing can make the batter heavy.

Chef’s Tip: The secret to tempura batter is minimal mixing; a slightly lumpy batter creates a more delicate, crispy coating.

Step 3: Heat the Oil for Frying

Choose the Right Oil: Vegetable oil or canola oil works best for tempura due to its neutral flavor and high smoke point.
Heat to 350°F (175°C): Use a thermometer to maintain a consistent temperature, which is essential for achieving a golden, crispy exterior without overcooking the Hamachi.

Frying Tip: Add a small spoonful of batter to the oil; if it sizzles and floats, the oil is ready.

Step 4: Coat and Fry the Hamachi

Dip in Batter: Take each piece of Hamachi out of the refrigerator, dip it into the tempura batter, allowing excess to drip off.
Fry Until Golden: Carefully place the battered Hamachi into the hot oil, frying a few pieces at a time to avoid overcrowding. Fry for 2–3 minutes, or until the tempura is golden and crispy.
Drain on Paper Towels: Remove the fried Hamachi from the oil and place it on paper towels to absorb excess oil.

Crispiness Tip: Maintain a steady oil temperature, as cooler oil can make the tempura greasy.

Step 5: Serve and Enjoy

Plate the Tempura: Arrange the Hamachi tempura on a serving plate. Garnish with lemon wedges, and, if desired, add grated daikon radish on the side.
Serve with Dipping Sauce: Serve with a light soy sauce or tempura dipping sauce for a traditional Japanese experience.

Serving Suggestion: Hamachi tempura pairs beautifully with steamed rice, miso soup, or a simple side salad for a balanced meal.

Tips for Making the Best Hamachi Tempura

1. Use Ice-Cold Ingredients for Light Batter

Cold ingredients slow down gluten formation, resulting in a lighter, crispier batter. Use ice water or soda water and keep the batter cold by placing the bowl over ice.

2. Avoid Overcrowding the Fryer

Adding too many pieces at once can reduce the oil temperature, leading to greasy tempura. Fry in small batches for consistent results.

3. Don’t Overmix the Batter

A slightly lumpy batter is ideal for tempura. Overmixing can cause the batter to become dense, which prevents it from achieving the light, crispy texture tempura is known for.

Health Benefits of Hamachi

Hamachi is not only flavorful but also loaded with health benefits:

Rich in Omega-3 Fatty Acids: These healthy fats promote heart health, reduce inflammation, and support brain function.
High-Quality Protein: Hamachi is an excellent source of lean protein, essential for muscle growth and repair.
Essential Vitamins and Minerals: Hamachi provides vitamin B12, D, and selenium, all of which support immunity, bone health, and energy production.

According to the American Heart Association, including fatty fish like Hamachi in your diet twice a week can reduce the risk of heart disease and support overall health.

Frequently Asked Questions About Hamachi Fish Tempura

Q: Can I prepare the batter in advance?

It’s best to make tempura batter right before frying. The batter’s cold temperature is key to creating a crispy coating, and it should not sit for too long to avoid becoming too dense.

Q: Can I bake Hamachi tempura instead of frying it?

Traditional tempura is fried for its signature crispiness, but if you prefer baking, you can place the battered fish on a parchment-lined baking sheet and bake at 400°F for about 10 minutes. However, the texture will differ.

Q: What dipping sauce pairs well with Hamachi tempura?

A light soy sauce-based tempura sauce with a touch of mirin and grated ginger complements the richness of Hamachi and enhances the flavors.

Conclusion: Enjoy Crispy, Delicious Hamachi Fish Tempura at Home

Hamachi fish tempura is a delightful dish that combines the tender, buttery flavor of Hamachi with a light, crispy batter. This recipe brings the joy of restaurant-quality tempura into your kitchen, offering a simple yet elegant way to enjoy this prized fish. Whether served as an appetizer, main course, or part of a Japanese-inspired meal, Hamachi tempura is sure to be a hit.

Ready to start cooking? Visit Global Seafoods to order high-quality Hamachi, and check out our YouTube Channel for more seafood recipes and cooking tips.