Turn your regular fish-n-chips a little Japanese with this crispy tempura version. We used perch fillets for this recipe, but any firm white fish fillet, such as bream, blue-eye or ling, can be used. Make sure your soda is nice and cold, this will guarantee a crispy tempura.
1.Place rice flour, 1 cup of the cornflour and soda in medium bowl; stir until combined (mixture should be lumpy). Cover; stand 30 minutes.
2.Heat oil in wok. Coat fish and vegetables in remaining cornflour; shake off excess. Dip fish and vegetables in batter; deep-fry, in batches, until browned lightly and crisp. Drain on absorbent paper.
3.To make asian-style dipping sauce; combine ingredients in screw-top jar; shake well.
4.Serve tempura immediately with dipping sauce.
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