cod tempura

• metric
• u.s.

ingredients:

• 230 g cod fillets
• a little flour
• salad oil for deep frying

coating:

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

dipping sauce (optional):

• 50 ml bonito soup stock
• 1 tablespoon soy sauce
• 2 1/2 teaspoons sugar

or salt (optional)

step 1:

Cut the cod into bite-size pieces.

step 2:

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

step 3:

Dust the cod pieces lightly with a little flour before applying the coating (see Step 4).

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.

step 5:

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.

step 6:

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.