I don’t like to eat fish, so when my blogger friend in Switzerland suggested I try making fish tempura, I had to give it a try. Sissi's original recipe is titled Ajiten or Horse Mackerel Tempura. Indeed tempura is lighter than battered fried fish. Not only because I served it with rice pilaf instead of chips, the batter itself was lighter and it didn’t toughen up by the next day as fried fish batters generally do. Sissi suggested soaking the fish in sake to get rid of the fishy taste. I didn’t have sake so I used Jim’s apple wine. I may have overdone the soaking; all I could taste was the wine! But tasting wine was better for me than tasting fish, haha. I tried not to fry it golden [I was glad she mentioned that, because my instinct would have been to fry the fish golden, but Sissi said fried tempura is yellowish white and never golden. Sissi also has directions how to test for the right temperature of oil, which is useful if you don’t have a candy thermometer. But I do have one so I just made sure my oil reached 350F before plunging in the fish.

Sissi’s other important advice:
1) the water should be the coldest possible, so mix the batter just before frying, when the oil is very hot
2) the batter should have lumps, without lumps it's not as light and airy.

4 white fish filets
3 tablespoons cooking sake
5 Tbsp tempura batter mix
3 Tbsp ice cold water

• Pour oil at least 2 inches deep into a deep wide skillet.
• Heat oil between 350-360F
• In a small bowl barely whisk together batter mix and ice cold water.
• Set bowl into larger bowl filled with ice cubes to keep batter cold.
• Pat fish dry with paper towels.
• Dip the fish into batter one at the time and carefully slide into hot oil.
• Deep fry 2-4 minutes until cooked and yellowish white, turning over once.
• Remove; drain on paper towels.
• Serve immediately.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!