EASY FISH TEMPURA (SWAI) WITH RICE FLOUR
Easy seafood tempura made with rice flour. With fried pickles when you have an extra batch of tempura batter left.
- 1 lb swai fillet (about 3 fillets)
- salt & pepper
- oil for deep-fry
- ½ cup Rice flour
- ⅓ cup cold water sparkling water is preferred
- 1 whole egg, beaten
- ½ TSP salt
- (PREPARE SWAI FILLETS) Towel dry the fillets and sprinkle a pinch of salt on both sides. Let them sit in a fridge for 10 minutes.Towel dry excess moisture thoughtfully which causes the fishy flavor.
- Chop the fish into bite-size.
- Season the fillets with salt and pepper, or make arranges with your favorite seasoning.
- (MAKE TEMPURA BATTER) In a large mixing bowl, add ½ cup of rice flour, ⅓ cup of cold water, and ½ tsp of salt. Mix well. Add 1 whole egg beaten and mix well. Adjust the batter consistency while adding extra rice flour or cold water.*Since using gluten-free rice flour, you can mix the ingredients well unlike using wheat flour.
- Heat the oil to 370 F over medium to medium-high heat in a deep fryer or a deep, heavy pot.
- Dip the fish into the batter, shake the extra batter off, and drop it into the oil. Do this in small batches so the oil temperature does not drop rapidly.
- Dee-fry the fish for 2 to 4 minutes, depending on the size. **When you pick up the fish and feel the sizzling sensation, you can remove it from the oil.
- Cool the deep-fried fish in an upright position on a cookie cooler if possible and drain the excess oil.
- Serve with a dipping sauce.
- (Dipping sauce idea 1)HONDASHI TEMPURA Dipping sauce
- (Dipping sauce idea 2)Japanese egg tartar sauce
- (Dipping sauce idea 3)Homemade Natto sauce
- (Dipping sauce idea 4)Authentic Japanese TERIYAKI sauce
- (Dipping sauce idea 5)Japanese TONKATSU(WOSTER) sauce
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