- Serves: 2
- Calories: 288 kcal
- Total Time: 30 m
- Prep: 10 m
- Cook: 20 m
- Japanese: tara no tempura
- 230 g cod fillets
- a little flour
- salad oil for deep frying
- 1 egg
- 40 ml cold water
- 20 g flour
or salt (optional)
Cut the cod into bite-size pieces.
To make the coating, mix the egg and cold water in a bowl. Add the flour and toss.
Dust the cod pieces lightly with a little flour before applying the coating (see Step 4).
With chopsticks, dip the cod pieces into the coating and twirl them around to coat them. Fill a wok over half full with salad oil.
Heat the oil to 170°C and deep-fry 3 or 4 cod pieces a few minutes until golden brown. Remove and drain on a rack. Cook the remaining cod in the same manner.
When serving, you can use either dipping sauce or salt. To make the dipping sauce, mix the bonito soup stock, soy sauce and sugar together in a pan and bring to a boil. Pour into two small bowls. Dip the cod pieces into the dipping sauce.
Or, if you prefer salt, pour a suitable amount onto a small plate and dip the cod pieces into the salt.
Deep-frying plain cod gives it a denser taste. Either dipping sauce or salt is delicious with it.
Japanese foods recipes
Int'l. recipes with a Japanese twist