The very light thin batter is made with iced water to ensure that it puffs up as soon as it hits the oil. Special tempura flour also ensure a light batter.
Tempura flour is available at Asian supermarkets. If unavailable, substitute with 1 1/2 cups All purpose flour and 1/2 cup rice flour.
This recipe can also be made using chicken or vegetable pieces.
ingredients
makes 24
1 pound boneless fish
1 sheet nori
1 tablespoon tempura flour
tempura batter
1 cup iced water
2 cups tempura flour
oil, for deep-frying
method
1. Cut the fish into bite-sized pieces and set aside. Using scissors, cut the nori into tiny squares and combine on a plate with the tablespoon of tempura flour.
2. For the batter, quickly mix the iced water with the tempura flour. It will be slightly lumpy. If it is too thick, add more water. Fill a heavy-based pan one third full of oil and heat to 180°C (350°F). The oil is ready when 1/4 teaspoon of batter dropped into the oil keeps its shape, sizzles and rises to the top.
3. Make sure the oil stays at the same temperature and does not get too hot. The fish should cook through.
4. Dip the fish in batches into the nori and flour, then in the batter. Fry until golden, then drain on crumpled paper towels.
5. Season with salt and keep 'warm in a single layer on a baking tray in a very slow 120°C (240°F). The fish can be served with shoyu (Japanese soy sauce), for dipping.
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