sardine tempura

  • Serves: 2
  • Calories: 858 kcal
  • Total Time: 20 m
    • Prep: 5 m
    • Cook: 15 m
  • Japanese: Iwashi no tempura

ingredients:

  • 400 g raw sardines
  • salad oil for deep frying
  • a little flour

coating:

  • 1 egg
  • 80 ml cold water
  • 40 g flour

dipping sauce:

step 1:

Remove the guts and scales from sardines.

step 2:

To make the coating, mix the egg and cold water in a bowl. Add the flour and toss.

step 3:

Dust the sardines lightly with a little flour before applying the coating.

step 4:

With chopsticks, dip the sardines into the coating and twirl them around to coat them. Fill a wok over half full with salad oil.

step 5:

Heat the oil to 170 °C and deep-fry 3 to 5 sardines about 3 minutes until golden brown. Remove and drain on a rack. Cook the remaining sardines in the same manner.

step 6:

To make the dipping sauce, grate the ginger and add to the soy sauce in a small saucer.

comment:

Because sardines include unsaturated fatty acid which reduces LDL cholesterol, they are a healthy fish. The soy sauce with ginger makes the tempura more delicious.