Tempura Fish Recipe
Make Tempura Fish Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Batter
Oil for frying
Garnish
Method
Preparing the Fish
- 1
Season the Fish
Pat the white fish fillets dry with a paper towel. Sprinkle salt and black pepper evenly on both sides of the fillets and set aside for about 10 minutes to absorb the seasoning.
Making the Batter
- 2
Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cornstarch, and baking powder until well combined.
- 3
Frying the Fish
- 4
Heat the Oil
In a large, deep saucepan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). To test if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle immediately.
- 5
Dip and Fry
Dip each seasoned fish fillet into the batter, ensuring it is fully coated. Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden and crispy.
- 6
Drain Excess Oil
Once cooked, use a slotted spoon to remove the fish from the oil and drain on paper towels to remove excess oil.
Serving
- 7
Garnish and Serve
Arrange the tempura fish on a serving platter. Garnish with lemon wedges and sprinkle with chopped fresh parsley. Serve immediately while hot.
