Fish Tempura
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lightly battered and fried fish with a crispy exterior and tender, flaky interior, served with a dipping sauce. A restaurant-quality Japanese appetizer that's crispy without being heavy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 400 grams White fish fillet (Cod, haddock, pollock or a choice of white fish. ( boneless, skinless ))
- Salt and pepper (to taste)
- Oil for frying (Neutral flavour high smoke point oil)
- 100 grams Plain flour (All purpose flour)
- 30 grams Cornstarch (Or potato starch)
- ½ tsp Baking powder
- 1 Egg
- 200 ml Water (Ice cold water)
- 1 tbsp Soy sauce (All purpose soy sauce)
- 1 tbsp Mirin (Or water)
- 1 tbsp Rice vinegar (Or lemon juice)
- 1 tsp Brown sugar (Or white sugar)
- ¼ tsp Ginger (Freshly grated ginger)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 542mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 526mg
- Calcium
- 35mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 542MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.