Fish Fillet Tempura Recipe

Prepare fish

Pat fish fillets dry with paper towels. Cut into portions about 3–4 inches long and 1 inch thick. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper. Dust each piece lightly with 2 tablespoons cornstarch — shake off excess. Chill in refrigerator for 10 minutes while you prepare batter and oil.

Make batter

Combine 1 cup all-purpose flour, 1/4 cup cornstarch and 1/2 tsp baking powder in a bowl and whisk briefly to blend. In a separate bowl, lightly beat 1 large egg with 1 cup ice water (and optional 1/4 cup cold club soda if using). Pour the cold liquid into the dry ingredients and stir very gently with chopsticks or a fork just until combined — small lumps are fine. Keep batter cold by placing the bowl over ice or in the refrigerator until ready to fry. Do not overmix; a slightly lumpy, thin batter yields crisp tempura.

Heat oil

Pour about 4 cups vegetable oil into a medium Dutch oven or deep skillet to a depth of 2–2.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) — or test by dropping a small bit of batter into the oil; it should sizzle and rise immediately without browning too fast.

Fry fish

Working in batches (do not overcrowd), dip each dusted fillet into the cold batter to coat evenly, letting excess drip off. Gently lower into the hot oil using tongs. Fry 3–4 minutes per piece, turning once if needed, until the batter is crisp and pale golden and the fish is opaque and flakes at the thickest part (internal temp ~145°F/63°C). Adjust heat to maintain 325–350°F. Remove to a wire rack or paper towel–lined tray to drain. Keep warm in a low oven (200°F/95°C) if making multiple batches.

Finish and serve

Serve the tempura fish hot with lemon wedges and the dipping sauce (if using).

Prep vegetables and sauce

Slice and julienne the vegetables so they cook quickly and evenly. In a small bowl whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch and 3 tbsp water until the cornstarch dissolves. Set aside.

Stir-fry vegetables

Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 2 cloves minced garlic and 1 tsp minced ginger; stir 15–20 seconds until fragrant. Add carrots, bell pepper, broccoli florets and peas. Stir-fry 3–4 minutes until vegetables are bright and just tender-crisp. Season with 1/4 tsp salt and 1/4 tsp black pepper.

Add sauce and finish

Push vegetables to the edges, pour the prepared sauce into the center, and let bubble 10–15 seconds. Toss everything to coat; cook 30–60 seconds more until sauce thickens and becomes glossy. Stir in sliced green onions and remove from heat. Taste and adjust seasoning with a splash more soy or vinegar if desired.

Plate

Arrange a bed of stir-fried vegetables on each plate and place tempura fish on top or alongside so the battered fish stays crisp.

Whisk together 3 tbsp soy sauce, 1 tbsp mirin or rice vinegar, and 1 tsp sugar or honey until sugar dissolves. Stir in grated daikon or carrot and a pinch of chili flakes if using. Serve in small bowls alongside the tempura fish.