salt and pepper
1 egg, lightly beaten
1/4 c. of water
3 tbsps. of all-purpose flour
1 c. of Japanese bread crumbs (available in supermarkets)
2 c. of cooking oil
Heat the cooking oil in a wide skillet or wok.
Pat the fillets dry with paper towels. Season lightly with salt and pepper.
Mix together the egg, water and flour.
Dip each fillet into the batter then roll in the crumbs. Lower into the hot oil. Cook two to three at a time; they brown fast. Drain in paper towels.
If you prefer a thicker coating for your tempura, mix in the Japanese bread crumbs with the flour, egg and water. Dip the fillets into the batter and deep-fry. Drain on paper towels.
Serve with tempura sauce:
Mix together 1/2 cup of chicken stock, 2 tbsps. of light soy sauce, 2 tbsps. of mirin (ordinary cooking wine is ok) and 2 tbsps. of fresh ginger, peeled and grated.
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