Tempura Cod Recipe

Portion and season

Pat the cod fillets dry with paper towels. Cut into 4 even portions (about 4 oz / 110 g each). Lightly season both sides with fine sea salt and freshly ground black pepper. Squeeze the juice of half a lemon over the fillets and let rest 8–10 minutes while preparing batter (this firms the flesh).

Dust each portion lightly with the 1/4 cup all-purpose flour just before battering. Shake off excess flour; the thin flour layer helps the batter adhere.

Chill and prepare liquid

Place a mixing bowl inside a larger bowl filled with ice to keep it very cold. Pour 1 cup ice water into the chilled bowl. If using, replace up to 1/4 cup of the ice water with cold beer or sparkling water for extra lightness. Add the large egg and stir gently to combine; do not over-beat.

Combine dry ingredients

In a separate bowl, sift together 1 cup cake flour (or low-protein flour), 1/4 cup rice flour (or cornstarch) and 1/2 teaspoon baking powder. Sifting prevents lumps and keeps the batter light.

Make the batter

Very lightly fold the dry mix into the egg/ice water with a couple of strokes using chopsticks or a fork. The batter should remain lumpy and slightly runny — do not overmix. Add the 2 optional ice cubes to keep the mixture cold until ready to use; discard them before battering if they melt into excess water.

Heat the oil

Fill a medium heavy-bottomed pot or a deep fryer with oil to a depth of 2–3 inches (about 1.5 cups for a small pot). Heat oil to 350°F (175°C). Use a thermometer to monitor temperature. If you do not have a thermometer, test by dropping a pinch of batter: it should sizzle and rise immediately and turn pale golden in about 1–2 minutes.

Batter and fry the cod

Working one or two pieces at a time (do not overcrowd), dip each floured cod portion into the cold tempura batter, coating evenly. Let excess batter drip off for 5–10 seconds. Carefully lower into hot oil. Maintain oil temperature at 340–355°F (170–180°C). Fry for 3–4 minutes, turning once if necessary, until batter is crisp and pale golden and the fish is opaque and flakes easily with a fork (internal temperature about 145°F / 63°C). Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels for 1–2 minutes.

Finish and keep crisp

If frying multiple batches, briefly reheat oil to temp between batches. Keep fried pieces in a single layer on a rack in a warm (200°F/95°C) oven for up to 10–15 minutes to stay crisp while finishing remaining fish.

Make sauce

Combine 3 tablespoons soy sauce, 2 tablespoons mirin and 2 tablespoons dashi (or low-sodium chicken broth) in a small bowl. Stir to blend. If using grated daikon, add 2–3 teaspoons to each serving bowl of sauce or serve daikon on the side.

Serve: Plate 1–2 pieces of tempura cod per person (depending on appetite), garnish with thinly sliced scallions and lemon wedges. Serve immediately with dipping sauce on the side so the batter remains crisp.