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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Snapper
Clean and gut the whole Tai snapper. Rinse it under cold water and pat it dry with paper towels. Make a few diagonal cuts on each side of the fish to allow for even cooking.
- 2
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, and salt. Gradually add the ice-cold water while whisking until you achieve a smooth batter. The batter should be slightly thick but not too heavy.
- 3
Heat the Oil
In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Snapper
Dip the fish into the tempura batter, ensuring it is well coated. Carefully lower the battered fish into the hot oil. Fry for about 6-8 minutes on each side, or until golden brown and crispy. Remove the fish and drain on paper towels.
- 5
Serve the Dish
Place the whole tempura snapper on a serving platter. Drizzle with chili crunch, garnish with fresh cilantro, and serve with lime wedges on the side.
