Tempura Fish

After what seems to be long hiatus, my blog is back! And I will try my best to update it regularly! Today's offering is yet another version of fish and chips. I know it is not very healthy (fried fish and fried potatoes!) but every once in a while, I give in. It is fish, after all. Think of all the omega-3 fatty acids that we're gonna take in! Kidding aside, the real reason of this dish was that hubby was on a "tempura kick" and he wanted everything dipped in it!

As the title suggested, there was nothing really fancy about this dish. Just fish in tempura batter. I tried fish with cornmeal, parmesan, mushroom, etc - so why not with Tempura? I love how tempura keeps food light and very crunchy!


What you need:

3 haddock fillets, cut in small pieces
Old Bay seasoning
Tempura mix
Canola Oil, for cooking


What to do:

Season both sides of fish pieces with Old Bay seasoning. Set aside.

Fish seasoned with Old Bay

In a frying pan, heat about 1/4 cup of oil (more or less, depending on the depth of your pan) over medium heat. 

Make tempura batter according to package instructions. Make sure you put the batter bowl over ice to help keep it cool. It will make for a crispier texture.

Dip fish pieces into the tempura batter, making sure the whole surface is covered. Transfer fish to hot oil and fry until golden brown. Place on paper towels or newspaper to drain oil. Serve with french fries and malted vinegar. Enjoy!

 
Tips, Tricks and Tweaks:

1. Not a fan of Old Bay seasoning? Just use salt and pepper.
2. Do not overfry! The fish would be chewy.
3. Use your leftover fish in fish tacos! Yummy!
4. If you are left with more batter than fish, use it with veggies! I recommend red peppers! 
5. When making the batter, do not over mix! It will activate gluten and will make the batter chewy. Not good! :-(