Tempura – Deep Fried Plaice Recipe
Serves/Makes: 4
Ingredients:
- 4 thin plaice fillets (about 4-6 ounces each), skinned and halved lengthways
- 16 asparagus tips
- 1 long, red-fleshed, sweet potato, peeled
- 8 shiitake mushrooms
- 8 spring onions
- Sunflower oil for deep-frying
- Soy sauce, tamari sauce or Tempura dipping sauce, to serve
Batter - 1 egg yolk
- 1 cup iced water
- 1/2 cup plain flour, sifted
How to cook Tempura – Deep Fried Plaice:
- Trim the asparagus, slice the potatoes into very thin rounds and trim the mushrooms and spring onions.
- Preheat the oil in a deep pan to about 340°F. Make the batter just before you’re ready to cook. Beat the egg yolk and ice-cold water roughly with chopsticks. Add the flour and mix with just a few strokes of the chopsticks – the lumpier it is, the better!
- Coat the asparagus spears with batter and deep fry for 3 minutes. The batter should not color. You’ll probably need to do this in batches. Keep the asparagus warm while you fry the remaining vegetables in the same way. Then increase the heat of the oil to 360°F, dip the plaice in batter and and fry for 4 minutes – again, the batter should not color. Serve the tempura immediately with soy, tamari sauce or Tempura dipping sauce to dip.
Notes:
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Comments:
Tempura – Seafood and vegetables deep fried in tempura batter.
Tempura was brought to Japan by the Potuguese. Today Tempura is a very popular Japanese food, and as well one of the best known outside of Japan.
There are a few different ways to serve Tempura. Here are two of them:
- Serve the Tempura pieces on a plate, and prepare some bowls with Tempura dipping sauce.
- Tendon (Tempura Donburi): Put the pieces in Tempura dipping sauce, remove them, and put them on top of cooked rice in a bowl. (One bowl per person)
This recipe for Tempura – Deep Fried Plaice serves/makes: 4
Main Ingredient: Flounder/Plaice
Preparation Method: Deep Fried
Cuisine: Japanese