Ingredients
- • asohos fillets
- • salt and pepper
- • 1 egg, lightly beaten
- • 1/4 c. of water
- • 3 tbsps. of all-purpose flour
- • 1 c. of Japanese bread crumbs (available in supermarkets)
- • 2 c. of cooking oil
Instructions
- Heat the cooking oil in a wide skillet or wok.
- Pat the fillets dry with paper towels. Season lightly with salt and pepper.
- Mix together the egg, water and flour.
- Dip each fillet into the batter then roll in the crumbs. Lower into the hot oil. Cook two to three at a time; they brown fast. Drain in paper towels.
- If you prefer a thicker coating for your tempura, mix in the Japanese bread crumbs with the flour, egg and water. Dip the fillets into the batter and deep-fry. Drain on paper towels.
- Serve with tempura sauce:
- Mix together 1/2 cup of chicken stock, 2 tbsps. of light soy sauce, 2 tbsps. of mirin (ordinary cooking wine is ok) and 2 tbsps. of fresh ginger, peeled and grated.
