Fish Tempura Recipe - Japanese Cooking 101
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- Опубликовано: 3 июн 2022
- We will show you how to make Fish Tempura, deep fried white fish in Tempura batter.
You can use any fish fillet of choice, such as cod, halibut or sea bass.
For the batter, flour with less protein like cake flour and katakuriko (potato starch) are preferred so that the fried batter has a crispier texture.
Complete recipe: www.japanesecooking101.com/fi...
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Хобби
Delicious 😋
Thank you Chef 🙏
Thank you so much for your recipe
Excellent!
Matcha salt is amazingly delicious with seafood. I really feel like trying this recipe.
dude your old youtube video was a blast from the past lol
You can invite me over and I’ll sample it for you.
❤️❤️❤️
I love cooking but never really deep fried anything. How many times can the oil be reused and how do you store it? Thank you. I love your videos.
Strain the oil of sediment/impurities into a jar or something similar. You can reuse it about 3-5 times depending on what you're frying and what the color of the oil looks. Certain foods can infuse some flavours and color into the oil so do keep that in mind.
@@Koji-888 you can store it in the fridge, but someplace cool and away from sunlight is fine too. I would say the oil can last about 1-2 months.
In American South we eat a lot of deep fried catfish with a cornmeal based coating. I know that it sounds weird to eat such an ugly scaleless fish, but it's a very light and flakey texture with a very mild taste similar to cod. It's very tasty and delicious with lemon and tartar sauce.
May I use tuna instead of white fish?
recipes for baby, please